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Head Chef/Kitchen Manager
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Pizzeria di Territorio
Raleigh, NC (In Person)
$82,000 Salary, Full-Time
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Job Description
About UsPizzeria di Territorio is a new elevated Italian pizzeria opening in Raleigh, NC in early 2027. We are a brick oven concept rooted in regional Italian culinary tradition DOP-certified ingredients, slow-fermented doughs, brick oven technique, and a genuine reverence for the flavors of Italy's distinct territories. The restaurant is now a 3,500-square-foot space that also houses Stoccaggio, an intimate speakeasy."Di Territorio" means "of the territory." Every dish we make tells a story of where it came from the volcanic soil of San Marzano, the mountain air of Parmigiano Reggiano country, the fire of a Calabrian 'Nduja, the minerality of a proper Fior di Latte. We want this place to become Raleigh's most soulful Italian table and eventually, not a secret at all.
Who We're Looking ForA Chef-Manager hybrid with a genuine love of authentic Italian cooking to engage part-time during design and build-out, moving to full-time 30-60 days prior to openning. You can dream up a seasonal antipasto list inspired by a trip to Puglia and also read a P&L. You're obsessive about dough fermentation, sourcing, and the craft of the brick oven. You've built kitchens before or you're absolutely ready to build one now. You believe that great pizza begins with great flour and ends with the way it makes someone feel.
What You'll DoOwn the full BOH operation scheduling, ordering, inventory, cost controls, vendor relationships, and compliance. The kitchen is yours.
Develop and execute an elevated authentic Italian menu regional pizza styles, antipasti, salumi, formaggi, and seasonal specials that reflect Italy's culinary geography with honesty and craft.
Manage the slow-fermentation dough program precise, consistent, and obsessively maintained. This is the foundation of everything we do.
Hire, train, mentor, and retain an excellent kitchen team build a BOH culture of craft, mutual respect, and genuine pride in the work.
Manage food and labor costs to targets food cost 27%, BOH labor 22% of revenue with full P&L literacy and monthly reporting involvement.
Build and maintain supplier relationships including NC-based farms for produce, local dairy, and herbs, and Italian DOP importers for San Marzano tomatoes, Parmigiano Reggiano, 'Nduja, and Fior di Latte.
Maintain impeccable health, safety, and sanitation standards zero critical violations; ServSafe standards upheld at all times.
Collaborate with ownership and GM on menu pricing, seasonal specials, Italian-themed events, producer dinners, and community pop-ups.
Design the nightly family meal set the tone for the team and the culture every single night before service.
Own the Stoccaggio small-plates menu and off-premise execution deliver the Stoccaggio speakeasy s upscale small-plates program, and oversee takeout & delivery execution, including packaging standards and off-premise food quality.
What You Bring5+ years of professional kitchen experience, with a meaningful portion in elevated or scratch-kitchen environments.2+ years in a kitchen leadership role chef de cuisine, sous chef, or kitchen manager.
Demonstrated knowledge of authentic Italian pizza techniques and regional Italian cuisine dough science, sauce craft, curing, and charcuterie familiarity.
Strong BOH management skills scheduling, costing, ordering, vendor negotiation, and team development.
ServSafe Manager Certification (or willingness to obtain prior to opening).Passion for terroir-driven, ingredient-forward cooking you read about where your ingredients come from because you genuinely care.
Brick oven experience preferred but not required; advanced candidates with deep Italian technique knowledge and a learner's mindset will be considered.
Calm, collaborative leadership style you build kitchens of real craft and mutual respect. You do not manage through fear.
What We Offer$68,000 $82,000 base salary, commensurate with experiencePerformance bonus up to $10,000 annually (quarterly KPI-based payouts)Total cash potential: $78,000 $92,000Employer contribution toward individual health insurance; dental and vision options10 days PTO + 5 sick/personal days; closed Thanksgiving and Christmas$1,000 annual professional development budget + $500 research dining reimbursementAVPN certification and Italian wine education support50% dining discount for chef + one guestComplimentary staff meal every shift$50/month cell phone stipendGuaranteed minimum 2 consecutive days off per weekFormal equity/profit-sharing conversation at 18 monthsTo ApplySend your resume and a brief note about a dish or a regional Italian tradition that changed how you cook. No formal cover letter required. Tell us something real about your relationship with Italian food. We will read every response carefully and we will respond to everyone who takes the time to write something genuine.
Applications are handled confidentially. Pizzeria di Territorio is an equal opportunity employer.
Who We're Looking ForA Chef-Manager hybrid with a genuine love of authentic Italian cooking to engage part-time during design and build-out, moving to full-time 30-60 days prior to openning. You can dream up a seasonal antipasto list inspired by a trip to Puglia and also read a P&L. You're obsessive about dough fermentation, sourcing, and the craft of the brick oven. You've built kitchens before or you're absolutely ready to build one now. You believe that great pizza begins with great flour and ends with the way it makes someone feel.
What You'll DoOwn the full BOH operation scheduling, ordering, inventory, cost controls, vendor relationships, and compliance. The kitchen is yours.
Develop and execute an elevated authentic Italian menu regional pizza styles, antipasti, salumi, formaggi, and seasonal specials that reflect Italy's culinary geography with honesty and craft.
Manage the slow-fermentation dough program precise, consistent, and obsessively maintained. This is the foundation of everything we do.
Hire, train, mentor, and retain an excellent kitchen team build a BOH culture of craft, mutual respect, and genuine pride in the work.
Manage food and labor costs to targets food cost 27%, BOH labor 22% of revenue with full P&L literacy and monthly reporting involvement.
Build and maintain supplier relationships including NC-based farms for produce, local dairy, and herbs, and Italian DOP importers for San Marzano tomatoes, Parmigiano Reggiano, 'Nduja, and Fior di Latte.
Maintain impeccable health, safety, and sanitation standards zero critical violations; ServSafe standards upheld at all times.
Collaborate with ownership and GM on menu pricing, seasonal specials, Italian-themed events, producer dinners, and community pop-ups.
Design the nightly family meal set the tone for the team and the culture every single night before service.
Own the Stoccaggio small-plates menu and off-premise execution deliver the Stoccaggio speakeasy s upscale small-plates program, and oversee takeout & delivery execution, including packaging standards and off-premise food quality.
What You Bring5+ years of professional kitchen experience, with a meaningful portion in elevated or scratch-kitchen environments.2+ years in a kitchen leadership role chef de cuisine, sous chef, or kitchen manager.
Demonstrated knowledge of authentic Italian pizza techniques and regional Italian cuisine dough science, sauce craft, curing, and charcuterie familiarity.
Strong BOH management skills scheduling, costing, ordering, vendor negotiation, and team development.
ServSafe Manager Certification (or willingness to obtain prior to opening).Passion for terroir-driven, ingredient-forward cooking you read about where your ingredients come from because you genuinely care.
Brick oven experience preferred but not required; advanced candidates with deep Italian technique knowledge and a learner's mindset will be considered.
Calm, collaborative leadership style you build kitchens of real craft and mutual respect. You do not manage through fear.
What We Offer$68,000 $82,000 base salary, commensurate with experiencePerformance bonus up to $10,000 annually (quarterly KPI-based payouts)Total cash potential: $78,000 $92,000Employer contribution toward individual health insurance; dental and vision options10 days PTO + 5 sick/personal days; closed Thanksgiving and Christmas$1,000 annual professional development budget + $500 research dining reimbursementAVPN certification and Italian wine education support50% dining discount for chef + one guestComplimentary staff meal every shift$50/month cell phone stipendGuaranteed minimum 2 consecutive days off per weekFormal equity/profit-sharing conversation at 18 monthsTo ApplySend your resume and a brief note about a dish or a regional Italian tradition that changed how you cook. No formal cover letter required. Tell us something real about your relationship with Italian food. We will read every response carefully and we will respond to everyone who takes the time to write something genuine.
Applications are handled confidentially. Pizzeria di Territorio is an equal opportunity employer.