Pizza Cook

The Pizza Cook is responsible for the preparation and execution of high-quality, artisan pizza in a fine-dining environment. This position requires extensive hands-on experience with elevated pizza preparation, including dough handling, fermentation, stretching and shaping, topping, baking, oven management, and maintaining consistency throughout service.

In addition to primary responsibility for the pizza station, the Pizza Cook may work other kitchen stations as needed and is expected to demonstrate the same precision, urgency, and attention to detail required of all Line Cooks. The Pizza Cook must take full ownership of their station, follow established recipes and techniques, and collaborate closely with kitchen leadership and teammates to ensure a consistent, high-quality dining experience.

Key Responsibilities

• Prepare and execute pizzas to exact specifications with exceptional consistency, quality, and attention to detail
• Handle all aspects of pizza production, including dough preparation, portioning, proofing, stretching and shaping, topping, baking, and finishing
• Monitor dough fermentation, temperature, texture, and readiness to maintain consistent results
• Operate and manage pizza ovens with a strong understanding of temperature, timing, rotation, and bake quality
• Maintain consistency in crust structure, texture, doneness, presentation, and overall execution throughout service
• Organize and maintain appropriate dough production, proofing, storage, and rotation
• Prepare, cook, and finish menu items on other kitchen stations as assigned or needed
• Follow all recipes, portion sizes, cooking techniques, plating standards, and quality guidelines consistently
• Execute service with urgency and precision while maintaining composure during high-volume and high-pressure periods
• Maintain a clean, safe, and organized workstation at all times, including proper sanitation of surfaces, tools, equipment, ovens, and storage areas
• Comply with all health, safety, food handling, and sanitation standards in alignment with local and national regulations
• Receive, understand, and execute instructions from the Executive Chef, Sous Chef, or Kitchen Leadership accurately and efficiently
• Communicate effectively with kitchen leadership and teammates to ensure smooth service flow and ticket execution
• Anticipate the needs of the team and provide support to other stations when appropriate
• Maintain a professional, focused, and respectful demeanor at all times in the kitchen
• Uphold all kitchen policies, procedures, and standards consistently

 Qualifications

• Minimum 3 years of professional pizza-making experience, with significant experience in a high-end, fine-dining, chef-driven, or comparable elevated restaurant environment
• Demonstrated expertise in artisan pizza preparation and execution, including dough handling, stretching and shaping, topping, baking, and finishing
• Strong working knowledge of dough fermentation, hydration, proofing, temperature, and storage
• Experience operating professional pizza ovens and managing oven temperature, timing, and product consistency during service
• Ability to consistently execute high-quality pizza in a fast-paced, high-volume kitchen environment
• Previous line cook experience and ability to work effectively on additional kitchen stations as assigned
• Strong foundational knowledge of cooking techniques, knife skills, mise en place, and plating standards
• Ability to work efficiently and accurately in a fast-paced, detail-driven environment
• Strong sense of urgency, organization, and time management
• Ability to receive direction, adapt to established recipes and techniques, and maintain exacting standards throughout service
• Availability to work various shifts, including nights, weekends, and holidays
• Commitment to cleanliness, food safety, teamwork, and culinary excellence

 Physical Requirements

• Ability to stand and walk for extended periods of time during scheduled shifts
• Ability to move throughout all areas of the restaurant, including kitchens, storage areas, receiving areas, walk-in coolers, freezers, and outdoor spaces as applicable
• Ability to frequently lift, carry, push, or pull food products, kitchen equipment, supplies, and other operational items
• Ability to toss dough in the air and regularly lift weight above shoulder height
• Ability to lift, push, or pull up to 50 pounds independently and up to 85 pounds on occasion
• Ability to safely operate kitchen equipment and work in a fast-paced environment with exposure to high heat, ovens, open flames, sharp objects, and varying temperatures
• Ability to communicate effectively with team members and utilize technology required to perform essential job functions