Position Summary

Directly responsible for food preparation functions to maintain, elevate, direct, and steer the pizza program to include seasonal offerings and trending items. Enhance menu items and create new and trend setting dishes to include salads, sandwiches, specialty dishes and other culinary specials pertaining to the menu at large. 

Exempt Position (Executive, Administrative & Professional)

This position is exempt from overtime pay.  The Pizzaiolo/la’s primary duty is that of the Head Chef of the restaurant. The Pizzaiolo/la shall exercise discretion and independent judgment with respect to menu items, food design, food ingredients, menu preparation, and presentation of the food served at the Restaurant. The Pizzaiolo/la shall also have management responsibilities for the food-preparation-line employees and direct the work of two or more employees. Pizzaiolo/la has the authority to hire, fire, and discipline the food-preparation-line employees, or whose suggestions and recommendations as to hiring, firing, or disciplining employees are given particular weight.  The Pizzaiolo/la shall manage the scheduling for the food-preparation-line employees, the allocation and division of tips for the food-preparation-line employees and shall exercise discretion and independent judgment with respect to the hiring, firing, disciplining, scheduling, and tip distribution.  In this regard, Pizzaiolo/la shall formulate, effect, and implement policies and operating practices regarding the food-preparation-line employees. The Pizzaiolo/la performs tasks which are creative and vary in nature and exercises discretion and independent judgment in the performance of such duties.

Essential Job Functions 

Food purchasing, preparation, maintenance of quality standards; sanitation, cleanliness/sanitation, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, BOH scheduling/ overall kitchen labor supervision.

PHYSICAL DEMANDS (Essential Functions)

• Must be able to stand and exert well-paced mobility for at least eight (8) hours in length.
  
• Use muscles for extended periods without getting tired.
  
• See differences between colors, shades, and brightness.
  
• Move two or more limbs together while remaining in place.
  
• Must be able to exert a well-paced ability to reach other areas, including on different floors of the restaurant on a timely basis.
  
• Must be able to move, push, pull items weighing up to 250 pounds (not an essential function)
  
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
  
• React quickly using hands, fingers, or feet.
  
• Make fast repeated movements of fingers, hands, and wrists.
  
• Talking and hearing occur continuously in the process of communicating with guests, other managers and subordinates.
  

Oversee the daily food preparation line functions, assist in any areas that arise from day to day. 

Provide leadership and support to all Truly Pizza management and team members. 

Train all pizza makers to maintain the standards established by Pizzaiolo/la and ownership team. 

Provide orientation of company policies and procedures and oversee training of new food-preparation-line employees and any re-training for current employees based on performance and new menu items.

Continue working with team members to be able to keep up with high volume business during peak times. 

Aid and support to all key team members to perform at a high level and coach them as needed. 

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. 

Work with restaurant managers/ownership to plan and price menu items. Work on executing new dishes along with execution operationally. 

Establish portion sizes/weights on all standardized recipe cards for all new menu items. 

Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures. 

Conducts periodic (not less than once every 60 days) safety meetings for food-line-preparation employees covering: Injury and Illness Prevention Program, Emergency Action Plan, Fire Prevention Plan, Hazard Communication Program, and the Workplace Violence Prevention Program, with signed acknowledgements by food-preparation-line employees.

Provide safety training in first aid, fire extinguishers use and locations, CPR, lifting and carrying objects and handling hazardous materials for the food-preparation-line employees.

Prepare and issue personnel action forms to employees under the appropriate conditions.

Other Duties & Responsibilities 

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures. 

Oversee the training of food preparation line personnel in safe operation of all food preparation line equipment and utensils.