Pizzaiolo

Overview 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. What You'll Do Pizza & Dough Execution 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 Program Stewardship 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) Kitchen Leadership 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 Operational Discipline 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. Requirements 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 Bonus Points Dough fermentation knowledge Experience with Neapolitan or Neo-Neapolitan styles Interest in mentoring and developing future pizzaiolo team members