Opis
A bustling, authentic Neapolitan pizzeria in Chicago's West Loop is searching for a master Pizzaiolo to command our imported wood-fired oven. We import our 00 flour directly from Italy and ferment our dough for 72 hours. We need a dough expert who understands the alchemy of hydration, yeast, and extreme heat, and who can consistently produce leopard-spotted, perfectly charred crusts during a relentless dinner rush.
~ Managing the 72-hour cold fermentation process, mixing bulk dough batches, and portioning dough balls with precise weight control.
~ Hand-stretching the dough using traditional Neapolitan techniques, strictly avoiding rolling pins to preserve the delicate cornicione (crust edge).
~ Applying San Marzano tomato sauce, fresh fior di latte, and premium toppings with an aesthetic eye, ensuring perfect distribution and balance.
~ Launching and retrieving pizzas from our 900°F wood-burning brick oven, rotating them with a turning peel to achieve an even, blistered bake in under 90 seconds.
~ Maintaining the fire, managing the wood inventory, and keeping the oven floor and prep station immaculately clean and sanitized.
What it takes to join our line:
~ A minimum of 1 year dedicated experience working with wood-fired or high-hydrations artisanal pizza dough; fast-food pizza experience does not count.
~ Mastery of hand-stretching techniques, oven management, and a deep respect for traditional Italian ingredient sourcing.
~ The physical stamina to work in a high-heat environment, exceptional hand-eye coordination, and a valid city food handler's certificate.
Our compensation and culture:
~ A highly competitive salary of $55,000 USD annually, plus a share of the kitchen tip pool.
~ A full-time, on-site position with a rotating schedule (e.g., 4-on/3-off, 11:00 AM to 10:00 PM).
~ Free shift meals featuring the best pizza in the city, provision of specialized heat-resistant gear, and a passionate, tight-knit culinary team.