Moëca, a seafood-focused neighborhood restaurant from the team behind Giulia, is hiring a PASTRY PREP COOK and a PASTRY SOUS CHEF. Working under Pastry Chef Renae Connolly, Moëca seeks dedicated and passionate individuals to join the team.
The pastry department at Moëca offers a diverse and modern take on desserts. Utilizing both locally sourced and global ingredients, Chef Connolly offers the opportunity to explore and create a wide range of flavor combinations and textures in desserts. This position will also include some production for our sister restaurant, Giulia, expanding the opportunity to learn Italian flavors and techniques.
Applicants should have a minimum of one year of experience in a professional pastry kitchen as well as a positive attitude and eagerness to learn. Punctuality, cleanliness, attention to detail, and excellent time management are required.
Moëca offers competitive pay and benefits, including medical and dental coverage. Full time and part time positions available with night and some weekend shifts. Moëca is closed on Sundays and most major holidays.
Please send your resume to chef Connolly at the address below.