Hourly pay is $16 hr + tips. Tips range $5-$9 an hour.
We are looking for experienced pizza line cooks with a deep understanding of dough fermentation, pizza dough quality, opening dough, and peel techniques. Cooks set up workstations and ingredients so that pizza can be prepared according to recipes. They undertake basic line cook duties, such as baking ingredients, prepping line-item ingredients to correct pars for service, topping pizzas, ensuring attention to detail and portion control is being practiced. The pizza line cook is also responsible for keeping their line organized and running smoothly according to DOPO standard operating procedures. Pizza line cooks are always in compliance with Washoe County Health Department and Health & Hygiene standards.

Basic Cooking: Ability to work with pizza dough at different fermentation levels, temps, and strength.
Cleaning: Keeping granite clean and free of liquid, cheese, and other ingredients that are not the semolina/ flour mixture. Attention to detail on the cleanliness of the pizza peels. Keeping up with food storage area sanitation.
Food Safety: Following food safety guidelines and knowing how to avoid cross contamination. Use gloves for ready to eat foods. First in, first out for all prepped pizza ingredients.
Sanitizing: Maintaining an orderly, clean kitchen, and sanitizing all areas and appliances.
Preparing ingredients: Washing, peeling, chopping, slicing, measuring and mixing ingredients. Follow the prep list created to plan duties.
Stocking: Restocking prep fridge, notifying supervisor when low on product, maintaining all food storage areas.
Storing: Ensuring all food items are stored properly to maintain freshness with dates and labels. Keep all food storage areas organized and easily accessible.
Inventory: Assisting in inventory management and restocking kitchen supplies.
Equipment: Maintaining kitchen equipment and reporting any malfunctions to supervisor.
Organizing: Setting up workstations with ingredients and equipment, and organizing ingredients using labels, dates, and first in, first out standard operating procedures.
Trash: Emptying and cleaning trash receptacles throughout the shift.
Maintaining: Keeping the kitchen, work areas and equipment organized, clean/ sanitized and free of clutter. This includes the dish pit.
Following Guidelines: Adhering to food and safety guidelines and sanitation procedures. Ensure that portions are correct for all pizzas. Comply with recipes, nutrition and sanitation guidelines.
Assisting: Helping with food preparation, food deliveries, and other tasks as needed. Perform other kitchen duties as assigned. May be responsible for setting up workstations, stocking and labeling ingredients, and measuring ingredients for other chefs. May need to help other stations including ovens, garde manager, sauté, and dish.
Reporting: Reporting sanitation or mechanical issues to a supervisor.
Setting up: Setting up and breaking down pizza station areas.
Cleaning: Keeping the station clean and clear of clutter. Maintain sanitization of pizza paddles, pizza cutters, and peels.
Cleaning Storage: Cleaning and sanitizing storage areas, including shelves, and entire pizza station. Keeping the finishing table and underneath the table clean, sanitized and organized.
Closing: Sanitizing cooking and food preparation areas on pizza line. Sweep and mop.
Working Conditions – Pizza line cooks work in fast–paced, hot, and humid environment. Often works solo but is assisted by pizza oven position. The two work together to get pizzas in and out of the oven, onto the finishing table and ready to sell. Pizza line cooks need to communicate with the rest of team to get pizza in the window with other items on the ticket. In addition, ability to clearly communicate timing, current tickets in the oven, and modifications with the oven cook and rest of the team.
Physical demands: May stand for hours, work with hands, and work in hot crowded spaces.
Schedule: May be required to work long hours, including nights, weekends, and holidays.
Environment: Will be working in close quarters with other kitchen staff. They may be exposed to hot and cold and hot temperatures, sharp objects, and potentially hazardous chemicals.
Teamwork: Works closely with other team members in kitchen. Should be able to work well in a team and prioritize tasks. Actively listening while still able to execute pizza topping recipes, maintain dough trays, and overall quality of pizzas prebake.
Attention to detail: Able to pay attention to detail while working quickly and efficiently. Reading tickets properly and ensuring that all modifications to pizzas are followed.
Health & Safety: Pizza line cooks work with sharp knives and equipment and may be exposed to hazardous chemicals. They should wear protective gear, such as gloves and head coverings, and take all necessary safety precautions. Will follow health and safety standard, including preventing cross-contamination by using separate tools for raw and cooked foods.
Clothing: Will wear sturdy non-slip footwear and an apron to protect their clothes. They may also need to wear protective clothing and equipment. Will wear head covering during service.