Opportunity: Pizzaiolo

A culinary expert with a focus on the craft of creating pizzas. Adept in making pizza dough, assembling different pizza toppings, and running pizza ovens to produce mouthwatering, inventive, or traditional pizzas for patrons.

Potential Career Path

Sous Chef - Chef de Cuisine - Executive Sous Chef - Executive Chef

Essential Job Functions

• Prepare pizza dough, sauces, and various toppings, such as tomatoes, peppers, mushrooms, onions, and meats.
• Monitor the temperature of the pizza ovens as well as cooking times.
• Prepare high-quality pizzas according to company recipes.
• Monitor inventory and communicate with a supervisor when stock and supplies are running low.
• Clean workstations before pizza preparation.
• Ensure that all utensils and cooking equipment are sterilized before each use.
• Plate or package pizzas accordingly.
• Manage all food order slips and ensure that customers’ orders are completed in a timely manner.
• Ensure quality of pizzas before they’re served to guests.
• Collaborate with staff on menu items.
• Resolve customer complaints with diplomacy.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Position Requirements

• Degree or certification from an accredited culinary program preferred.
• Experience working as a pizza chef in an upscale and/or high-volume foodservice establishment required.
• Practical knowledge in making and baking pizza doughs.
• Familiarity with firewood oven
• Knowledge of Neapolitan pizza making and professional kitchen equipment.
• Knowledge of food safety.
• Effective time management.
• Adaptability to work various shifts, including weekends and nights.
• A culinary school diploma is advantageous.

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching.
• Must be able to work in varied and extreme temperatures including freezers (-10F) and kitchens (90F), possibly for one hour or more.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It