Pizza Chef (Pizzaiolo)

Role Overview

This position owns the pizza station from start to finish: building and managing dough, prepping the topping line, stretching by hand, and baking every order to the standard the kitchen has set. Because pizza sits at the centre of the menu, the person in this seat has a direct effect on how guests judge the restaurant and whether they come back. The role suits a pizzaiolo who takes pride in the craft and can hold that standard steady even when the dining room is full.

Key Responsibilities

• Mix and batch dough according to the kitchen's hydration and fermentation guidelines, tracking proofing times and storage temperatures so dough is consistently service-ready.
• Shape bases by hand rather than by machine, protecting the texture, crumb and edge the restaurant's artisanal style depends on.
• Run station mise en place before each service — portioning sauces, cheeses and toppings, and keeping tools, trays and flour within easy reach.
• Operate the kitchen's specialised pizza ovens, adjusting heat, positioning and bake times to suit different pizzas and changing service conditions.
• Fire pizzas to order during peak volume, sequencing tickets so that nothing is left waiting under a heat lamp or pulled before it is properly baked.
• Check every finished pizza for crust colour, bake, cut and topping balance, correcting drift before it reaches the pass.
• Keep the station hygienic and organised throughout the shift, following food-safety practice for handling, labelling, rotation and cold storage of dough and ingredients.
• Work alongside the wider kitchen brigade — communicating with the pass, supporting colleagues during rushes, and flagging low stock or equipment issues early.

Requirements & Qualifications

• At least two years of hands-on experience as a Pizza Chef or Pizzaiolo in an active restaurant or production kitchen.
• A demonstrated track record with hand-crafted, artisanal pizza, covering the full process from mixing dough to the finished bake.
• Working knowledge of dough hydration, fermentation methods and manual stretching technique — you should be able to explain and adjust these as conditions change.
• Comfort operating specialised pizza ovens, whether deck, wood-fired, gas or another commercial style.
• The ability to maintain texture, portioning and presentation standards when order volumes spike.
• Strong teamwork and clear communication in a fast, crowded kitchen, plus a firm grounding in food safety and hygiene practice.
• Availability to work restaurant shifts, including evenings and weekends.
• Formal culinary training is welcome, but proven pizzaiolo experience and skill at the bench carry the most weight.

Why Join

• Take charge of the pizza station rather than slotting into a rotating prep list — your technique shapes the end product.
• Join a restaurant group that is growing, in a coastal city with a steady dining crowd.
• Work in a kitchen where dough quality and bake craft are treated as core skills, not shortcuts.