Executive Sous Chef

Moona, meaning “storing / preserving ” or “pantry”  in Arabic,  is a cozy 30 seat  modern Middle Eastern  restaurant focus ed  on  sourcing and preserving  the  best  ingredients to enjoy in our cuisine year-round.   ‍ Toasting spices, sourcing the best orange blossom water, tahini, pomegranate molasses,  and making in-house sauces and spreads using pantry staples , is the core of our concept.  We pair these with the best fresh and local proteins and produce we can find. We source  seafood from the bountiful waters around us and let it shine with simple pantry items  and we take advantage of seasonal fresh produce .   Fostering community collaboration by p artnering with local farms  and purveyors  such as  Langwater  Farm, from Spring to Fall, Wulf’s fish, and other s.

Who are we :

A team of hospitality professionals that genuinely care about guest experiences, one another, and the pursuit of improvement.  How can we  be the best at what we do ?   How do we continuously innovate? Are we allowing the beauty of simple ingredients to shine through?  These are   questions we  continuously ask  ourselves.

We believe in the power of community and learning from one another.    All team members  feel a sense of belonging,  respect, and worth. We hold each other to a  higher standard.  Demanding that everyone  engage with our guests via eye contact and genuine dialogue, ensuring we care about our full community, guests and team members,  is an integral part of how we operate.

Finding love in your craft and what you do is essential to succeeding and elevating others around you.  To us,  it’s not  years of experience  that , but these  shared  values  that form the foundation of our career satisfaction and success .

Position  Description :

This is a Sous Chef position that will start at Moona at 243  Hampshire street , then move to our new Moona location at 750 Main Street next to MIT.  You will   train a new team for the new location from scratch.  You will need at least 3-5 years of prior cooking experience, previous management experience a plus but not required.

Responsibilities :

• Menu development
• Staff management
• Inventory control
• Maintaining food quality
• Safety standards
• Exceptional leadership skills, including motivation and goal setting
• Excellent communication and interpersonal skills
• Time management and organization
• Expedite and work the line as needed
• Adhering to Moona’s standards with the concept and policies
• Assist with maintenance and upkeep of kitchen equipment
• Prioritize sanitation, safety, and cleanliness
• Maintain and establish vendor relationships

Compensation :

If interested, please send a brief note about yourself and your resume to <