Pastry Sous Chef at Moona

Moona or Mouneh, is the word for “pantry” in Arabic. We are Moona, a Lebanese pantry inspired fine casual restaurant. Local and Seasonal New England produce through the lens of our Lebanese Pantry. The pantry or moona is a room of carefully selected spices, blends, flavored waters, different molasses, olive oil, olives, nuts, and

more. We are looking for passionate and experienced people to join our Pastry team to join the opening team at our new Central Square location at 750 Main Street. 

Minimum 1- 2 years of experience in a professional kitchen (restaurant, bakery, hotel, ect.) with advanced pastry skills

Expectations

• Proficiency in a wide range of pastry techniques including laminated pastries, plated desserts, bread making, ice cream, sorbet and soft serve making.
• Strong focus on precision and attention to detail in all aspects of pastry preparation and presentation.
• Work well and efficiently under a restricted time period.
• Ability to follow verbal and written instructions.
• Must have a positive and professional attitude and be an outstanding team player.
• Mindset to work safely around baking equipment and know how to operate correctly and efficiently including ovens, dough sheeter, bread proofers/retarders, mixers, food processors, blenders and more.
• Should be able to lift objects weighing about 50lbs, lift, bend and stand for long hours during shifts. 
• Possess basic math skills.
• Understand verbal and written English.
• Demonstrate excellent time management, be punctual, and work clean.
• Possess great communication skills and eagerness to learn.
• Flexibility to work a variable schedule with early mornings or evenings, weekends and holidays.
• Maintain a clean environment and keeping the area organized and free of clutter.
• Thoroughly follow company procedures according to health and safety standards.

Responsibilities:

• Daily production for all dessert items, including but not limited to pastry production, dough making, cookies, fillings, ice cream, sorbet and soft serve. 
• Responsible for high-quality preparation, cooking, and/or production of dishes according to the menu and recipe specifications, following instructions relating to the timely preparation of food orders, organizing workstations, and assisting other pastry cooks and pastry chef as needed.
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
• Weighing, scaling and mixing ingredients.
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health, and sanitation standards.
• Properly store and/or discard leftover food.
• Set up, stock stations, and replenish kitchen inventory and supplies as needed.
• Follow recipes with both verbal and written instructions.
• Able to prepare ingredients and setup station mise-en-place for service.
• Track supplies and ingredients needed for daily orders.
• Clean and prepare all baking materials for specific jobs.
• Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out).
• Perform and complete any other duties and responsibilities given as required in a timely and professional manner.

Compensation: $24–$27/hour, based on experience

Benefits

• Partially subsidized health and dental insurance 90 days after opening.
• Paid vacation
• Meals paid for when coming to the restaurant on your days off