This is a hands-on role for someone who understands dough, oven management, and how to deliver consistently under pressure.
What You’ll Be Doing
- Running the pizza section end-to-end during high-volume service
- Dough prep, 48-hour fermentation, stretching, and oven execution
- Managing heat control, timing, workflow, and section efficiency
- Maintaining consistency, speed, and quality during peak trade
- Contributing to specials and product development
- Supporting the wider kitchen team when needed
- 2–5+ years’ experience in commercial kitchens
- Minimum 2 years working with woodfired pizza ovens
- Strong dough knowledge including hydration and fermentation
- Ability to confidently run a section independently
- Calm, reliable, and team-focused under pressure
- Strong communication and pride in your work
- $75K–$80K + Super | Western Suburbs
- Stable, long-term role with supportive ownership
- Busy, high-volume venue with strong local following
- Multicultural, team-first kitchen environment
- Western suburbs location
Apply now for a confidential discussion.