l opening soon Stone bake Pizza | Pakenham , Melbourne

Full-time | Wednesday–Sunday

$65,000–$85,000 + super, depending on experience we are looking for an experienced Pizza Chef / Pizzaiolo to open a current Italian stone bake pizza shop, role will start early November.

We are looking a chef / Pizzaiolo who can work with high-hydration dough with fermentation process of 96 – 120 hours and will bake in MARANA FORNI STOVNE OVEN. We're looking for an experienced pizzaiolo who takes pride in their craft and wants to become a long-term part of the restaurant.

The Role

You'll take responsibility for the day-to-day operation of our pizza section, from dough preparation and fermentation through to service.

Our dedicated pizza station sits at the front of the restaurant and is visible to guests as they arrive, making the pizzaiolo an important part of the dine-in experience.

Your responsibilities will include

· Preparing and managing our house-made, high-hydration pizza dough

· Managing the 96–120 hour fermentation process

· Portioning, shaping and stretching dough

· Preparing and maintaining ingredients for the pizza section

· Topping, firing and finishing pizzas throughout service

· Working confidently with our MARANA stone oven

· Maintaining consistency, quality and presentation for every pizza made

· Managing the organization, cleanliness and readiness of the pizza section

· Monitoring stock and communicating requirements with us

· Contributing ideas and input into the future development of our pizza offering

About You

We're looking for someone who is:

· Experienced specifically in pizza preparation and service

· Confident managing dough production and long fermentation processes





· Experienced working with high-hydration dough

· Comfortable independently managing a pizza section during service

· Confident working at volume while maintaining consistency and quality

· Reliable, organised and calm under pressure

· Particular about the quality and consistency of their work

· Comfortable working in an open, guest-facing section of the restaurant

· Passionate about Italian food, quality produce and the craft of pizza making

· Interested in becoming a long-term member of a small restaurant team

Formal cookery qualifications are beneficial but not essential. Demonstrated pizza experience, technical ability and an understanding of dough are more important to us.

What We Offer

· Full-time position with a stable Wednesday–Sunday roster

· Monday and Tuesday off each week

· Predominantly afternoon and evening hours

· $65,000–$85,000 + super, depending on experience

· Staff meals

· Ownership of a dedicated pizza section

· Additional support during busy Friday and Saturday services

· Small, close-knit kitchen and restaurant team

· Opportunity for creative input as our pizza menu continues to develop

· Opportunity to grow with the restaurant and take on greater responsibility over time

Applicants must be available to work Wednesday through Sunday. Sponsorship is not available for one year as company is new, however will be available after one year for right candidate.

To apply, please submit your CV along with a short introduction outlining your pizza experience, particularly your experience with dough production, fermentation and pizza ovens to [email protected]

Pay: $65,000.00 – $85,000.00 per year

Benefits

- Employee discount
- Free food

Work Location: In person

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