Specialty Cook

Position Summary
The Pizzaiolo is the master of the pizza station—crafting high-quality, scratch-made pizzas with precision, passion, and consistency. This role combines old-school culinary tradition with fast-paced modern service. The pizzaiolo prepares dough, oversees fermentation, manages the wood-fired or gas oven, and ensures every pizza meets the standard before it hits the pass.

Key Responsibilities

• Prepare daily batches of pizza dough, including mixing, portioning, stretching, and proper fermentation.

• Hand-stretch dough to spec—no rolling pins, no shortcuts.

• Cook pizzas in high-heat ovens (wood-fired, gas, or electric), managing temperature, rotation, and timing.

• Maintain station inventory: cheeses, sauces, toppings, herbs, oils, and specialty items.

• Ensure all ingredients are prepped fresh and to quality standards.

• Follow traditional pizza techniques while maintaining consistent speed and accuracy.

• Communicate closely with kitchen staff to coordinate orders and maintain flow.

• Keep the pizza workstation spotless—clean as you go, old-school kitchen discipline.

• Uphold food safety and sanitation procedures (ServSafe not required but preferred).

• Engage in occasional customer interaction when working an open kitchen or event.

• Assist with menu specials, seasonal items, and creative toppings when requested.

Requirements

• Proven experience as a Pizzaiolo, Pizza Cook, or similar kitchen position.

• Strong understanding of pizza-making fundamentals: fermentation, hydration, stretching, oven management.

• Ability to work in high heat and high volume without losing quality.