A pizzaiolo at Porta, Smith’s Neapolitan pizzeria and restaurant brand, upholds the integrity of the Neapolitan pizza tradition. The pizzaiolo manages the quality of the dough and the ingredients, maintains the fires in the ovens, carries him/herself with dignity and respect, and can engage with customers regarding the traditions and methods of the art of Neopolitan pizza making. The Pizzaiolo is accountable for the integrity and impeccability of their workspace.
Commitment, enthusiasm, integrity, humility, sense of team, and grace under pressure are required.
Accountabilities Include:
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Making pizza dough
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Making mozzarella cheese
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Ensuring all ingredients are prepped and stored properly
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Setting up the pizza station each morning
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Balling and stretching dough
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Working the wood-fired oven that reaches up to 900 degrees in temperature, including managing the cooking time and transfer of pizzas in and out of the oven
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Topping pizzas
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Expediting: managing ticket orders
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Clocking in and out for every shift at kiosk terminal
Essential physical requirements:
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Excellent knowledge of hygiene and food safety
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Positive attitude and excellent communication skills
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Ability to keep Pizza Station organized, stocked, and impeccable
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Ability to multitask and move with urgency and intention in a fast-paced environment
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Able to lift 20 to 50 pounds
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Able to work and remain in a standing position for work 100% of the time
- Able to move about the pizza station, kitchen, prep areas, and walk-ins
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Able to bend back at 90-degree angle repeatedly
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Perform repetitive physical motions that require shoulder, arm, wrist, and finger dexterity
