Job Description

We’re seeking a Pizzaiolo—not just a pizza cook —to lead the execution of our wood-fired pizza program. This role is central to our identity and daily success. You will be the steward of dough, fire, and consistency, working closely with ownership to bring a Neapolitan-inspired menu to life in a high-design, community-driven space.

This is a hands-on leadership role for someone who takes pride in craft, repetition, and calm execution—especially during peak service.

This is an hourly position with overtime , complemented by monthly or quarterly performance bonuses tied to food cost (COGS) and revenue targets.

Initial launch schedule: 50–60 hours/week supporting lunch and dinner service Tuesday–Sunday, with hours expected to normalize as operations stabilize.

• Prepare, ferment, portion, and stretch dough to house standards
• Execute pizzas consistently in a high-temperature wood/gas oven
• Manage bake times, rotation, and fire control during service
• Maintain quality across lunch, dinner, and peak rushes

• Uphold recipes, specs, and plating standards in tandem with ownership
• Flag issues early (dough performance, ingredients, oven behavior)
• Contribute feedback on workflow, timing, and throughput
• Support seasonal menu development (collaborative, not solo)

• Set the tone on the pizza station: calm, clean, organized
• Train and guide pizza assistants and prep staff
• Communicate clearly with FOH and expo during service
• Maintain a clean, safe, and efficient workstation

• Follow food safety and sanitation standards
• Track dough usage and minimize waste
• Respect systems, schedules, and prep timelines

A craft-forward, respected role with room to grow alongside the business.

• 2+ years hands-on pizza experience (wood-fired or high-temp preferred)
• Comfortable working fast without cutting corners
• Calm under pressure; pride in repetition and consistency
• Coachable, detail-oriented, and open to refinement
• Respects ownership vision and works within a structured system
• Reliable, prepared, and accountable

• Dough fermentation knowledge
• Experience with Neapolitan or Neo-Neapolitan styles
• Interest in mentoring and developing future pizzaiolo team members

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