Pizza Cook Astoria, NY 11106 $22
- $26 an hour
- Full-time $22
- $26 an hour
- Full-time
FREDDY'S PIZZA
Serving New York Since 1961 Job Posting Pizzaiolo / Pizza Maker Freddy's Pizza 1961 — Whitestone Legacy, Reimagined Multiple locations — Astoria, NY & Whitestone, NY $23/hr
- $26/hr Freddy's Pizza isn't just where you work—it's how pizza is supposed to be made.
Born from Whitestone in 1961, Freddy's is where old-school New York nostalgia meets intentional craftsmanship. We're not interested in shortcuts, speed over quality, or "good enough." We're here to do it right—even when it takes longer. Because at Freddy's, nothing is rushed—and nothing is accidental. Our dough takes seven days to develop, built slowly with care instead of shortcuts. We run a daily poolish and maintain our own aged starter, because depth of flavor doesn't happen overnight. We use unbleached, unbromated flours, including imported Italian blends chosen for quality and how they feel to eat. Everything you taste here is made in-house—from our sauces to our soft serve—because if it matters to the experience, we make it ourselves. Every step has intention behind it, from the first stretch of dough to the last bite. This is pizza that feels familiar… but better. "A week in the making, gone in one bite." "Not all pizza is created equal—and you can taste it." What You'll Do The pizzaiolo is the heart of every Freddy's. You'll own the deck—from the first dough pull in the morning to the last pie that leaves the oven at close. Every pie that goes out has your hands on it, your judgment behind it, and your standard on it. This is craft work in a fast-paced room. You'll move with the volume, but you won't let the volume move you off your standards. You'll set the pace, set the example, and help shape the kitchen as Freddy's grows. Your Day-to-Day Manage the seven-day dough cycle—pulling, balling, ferment, hold Run the daily poolish and feed the aged starter Stretch and shape pies for round New York and Sicilian / grandma styles Build pies to recipe—sauce ratio, cheese coverage, topping placement Operate the deck oven with precision—temperatures, rotation, finish Hold quality through every rush—slice weight, cook, presentation Open or close the pizza station to spec Partner with prep, the counter, and the Manager on Duty through every shift Train newer pizzaioli and help shape the kitchen as we add locations What We're Looking For We can sharpen the craft. We can't install the pride. We're looking for pizzaioli who: Have real time on a deck oven and a feel for cold-fermented dough Are comfortable with poolish, natural starter, and dough through ferment Understand why different flours behave differently—and care about that difference Stay calm under volume and hold pace without breaking quality Take pride in the pie that leaves the deck, every single time Want to help build a kitchen and a standard, not just clock in and out Experience matters here. So does the way you carry it. Why Freddy's This is a place where the dough takes a week and the standards take forever. You'll be working with serious operators, serious ingredients, and a serious commitment to doing the work right. The pizza is the heart of the business, and the pizzaiolo is the heart of the pizza. We need craftspeople who treat it that way. If you're looking for a quick shift and a paycheck, this isn't it. If you're looking to put your hands on real dough, work alongside people who care, and help shape something that lasts, you'll fit right in. Equal Opportunity Employer Freddy's Pizza is an equal opportunity employer. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other status protected by applicable law. Reasonable accommodation is available upon request for applicants participating in the hiring process. This job description reflects the general nature of the role and Freddy's culture. It does not create an employment contract or alter at-will employment status. Responsibilities may evolve based on business needs. License /
Certification:
NYC Food Handlers Certificate (Preferred)
Shift Availability:
Day Shift (Preferred) Night Shift (Preferred) Weekend availability (Required) — two of three weekend days (Friday, Saturday, or Sunday) Ability to
Commute:
Astoria, NY 11106 (Required)
Work Location:
In person
Pay:
$22.00
00 per hour
Work Location:
In person
