Artisan Pizza Maker — Hand-Stretched Dough & Fast-Paced

PORTO BELLO INC; Boston (MA); On-site; USD 21,000 - 30,000; Full time

Benefits offered by this job

Employee discounts

Paid time off

Job summary

Porto Bello Inc in Boston, MA is seeking a passionate Pizza Maker to join our busy kitchen. You will hand-stretch dough, apply sauces and toppings, and operate our pizza ovens to deliver consistent, high-quality pies. The role requires teamwork, reliability, and the ability to work calmly during peak hours.

A food handler certification is a plus, and prior pizza or dough experience is preferred. Porto Bello offers benefits like employee discounts and paid time off as part of a supportive,

Qualifications

• Experience in pizza making, dough prep, or similar kitchen role.
• Familiarity with commercial pizza ovens.
• Knowledge of food safety and sanitation standards.

Responsibilities

• Prepare and hand-stretch pizza dough to order specifications
• Apply sauces, cheeses, and toppings with consistency and attention to detail
• Operate and monitor pizza ovens to ensure proper cooking temperatures and times
• Maintain a clean, organized, and sanitary workstation throughout each shift
• Follow food safety and handling guidelines at all times
• Assist with prep work including chopping vegetables, portioning ingredients, and stocking stations
• Collaborate with kitchen staff to ensure timely and accurate order fulfillment

Skills

Pizza making

Dough preparation

Food safety

Team player

Tools

Commercial pizza ovens

Job description

Porto Bello Inc in Boston, MA is seeking a passionate Pizza Maker to join our busy kitchen. You will hand-stretch dough, apply sauces and toppings, and operate our pizza ovens to deliver consistent, high-quality pies. The role requires teamwork, reliability, and the ability to work calmly during peak hours.

A food handler certification is a plus, and prior pizza or dough experience is preferred. Porto Bello offers benefits like employee discounts and paid time off as part of a supportive,