Savoy

The pizzaiolo is responsible for overseeing daily pizza station production, maintaining exceptionally high standards of quality, and executing service under the overall direction of the Chef and Sous Chef. Working as a key operational anchor, the pizzaiolo ensures that all doughs, sauces, toppings, and station prep are completed efficiently while fostering a clean, organized, and positive team environment. This role actively supports the culinary leadership team by helping train junior staff, delegating daily duties, and ensuring an unparalleled guest experience through consistent product presentation and flavor standards.

Your Responsibilities

• Oversee station setups, daily prep execution, and station closeouts based on parameters established by the Chef.
• Assist management in overseeing the day-to-day operations of the pizza department and dough program.
• Oversee daily station operations to ensure production and baking are executed proficiently in accordance with culinary standards.
• Maintain communications across the kitchen team regarding prep lists, station needs, and daily par levels to maximize kitchen efficiency.
• Collaborate with leadership on seasonal menu updates, special events, pizza specials, and daily offerings.
• Assist in training, mentoring, and onboarding new pizza cooks on proper techniques, recipes, and station procedures.
• Ensure all food and pizza items are consistently prepared, portioned, stretched, topped, and baked according to established recipe standards.
• Competently utilize core pizza techniques, including scaling, mixing, proofing, hand-stretching dough, tossing, and managing oven temperatures with precision.
• Prioritize daily work schedules with fellow cooks while delegating appropriate tasks to junior team members and externs.
• Assure all necessary prep items and tools are in place prior to the start of each shift and communicate shortages in a timely manner.
• Keep track of ingredient usage, monitor freshness, and ensure all raw and finished products represent property quality standards.
• Maintain a clean station and production areas, ensuring all counters, pizza stones/ovens, and tools remain sanitary throughout shift operations.
• Reset and restock pizza stations between service rushes to guarantee ongoing service readiness.
• Complete all opening, mid, and closing kitchen procedures; complete daily prep lists and sanitation side work assignments.
• Handle minor prep or product discrepancies proactively, elevating larger kitchen issues or oven malfunctions to management when necessary.
• Maintain care of, clean, and properly maintain all specialized kitchen and pizza equipment (e.g., dough mixers, wood-fired or deck ovens) at the end of every shift.
• Show strong knowledge of current pizza menus, flavor profiles, and allergen information to accurately answer basic menu inquiries from service staff.
• Communicate continuously with management to ensure the smoothest possible service flow and alert Chefs to any product dissatisfactions or kitchen delays.
• Create high-quality culinary offerings in such a way that guests feel compelled to return to the restaurant.
• Oversee and prepare the monthly inventory.
• Responsible for ordering ingredients.

Your Qualifications

• Minimum 2 years’ experience working in a high-volume pizza station, pizzeria, or establishment of similar caliber, preferably with previous lead or senior cook exposure.
• High School Diploma, or equivalent level of education, required (must be able to add, subtract, multiply, and divide in all units of measure for recipe scaling).
• Excellent verbal and written communication skills; ability to read, speak, and interpret culinary documents and recipes in clear English.
• Must be able to exert well-paced movement in limited kitchen spaces and reach other locations of the restaurant on a timely basis.
• Must be able to multi-task and manage in high-volume and high-stress environments.
• Must have full manual dexterity to use, hold, and operate all specialized pizza equipment, peels, cutters, and kitchen hand tools.
• Must be able to work a flexible schedule, including early mornings, nights, weekends, and holidays.
• Must be able to reach, bend, stoop, and stretch; can frequently lift up to 30 pounds (and up to 50 pounds occasionally for flour bags), as well as work in a standing position for long periods of time (up to 10 hours).