Head Pizza Chef

Valid8 Financial, Inc.; New York (NY); On-site; USD 75,000 - 83,000; Full time

Benefits offered by this job

401(k) with Company match

Flexible Spending Account (FSA)

Employee Assistance Program (EAP)

Paid time off

Staff discounts

Job summary

Brooklyn Brewery in Williamsburg is seeking an exceptional Head Pizza Chef to lead the pizza program for our new hospitality project. This is a hands-on leadership role, mixing craft, fermentation science, and high‑volume execution to develop a premier dough and pizza program.

You will work side-by-side with the pizza team, mentor cooks, and partner with the Executive Chef on menus, features, and events while upholding the highest standards of quality, sanitation, and guest experience.

Qualifications

• Minimum 5 years of professional pizza experience with leadership responsibilities.
• NYC DOHMH Food Protection Certificate required.
• Extensive knowledge of dough fermentation and high‑volume pizza production.
• Strong organizational and leadership skills.
• Experience training kitchen staff.
• Passion for pizza and culinary innovation.

Responsibilities

• Lead all aspects of the pizza department.
• Work daily on the pizza line: dough production, stretching, topping, baking, expediting during service.
• Develop and maintain dough with fermentation, hydration, flour selection, mixing, dough management and cold fermentation.
• Create and manage production schedules (daily/weekly/long‑term).
• Maintain quality and consistency; mentor and schedule the pizza team.
• Collaborate with Executive Chef on menus, seasonal features, and events.
• Develop pizzas that balance classics with international flavors.
• Research and test innovative dough techniques including beer in dough where suitable.
• Maintain high standards of sanitation and cost control.
• Available for morning dough production shifts and evening service shifts.

Skills

Leadership

Menu development

Problem solving

Attention to detail

Time management

Adaptability

Customer service

Culinary arts

Innovate

Quality control

Training & development

Operational efficiency

Crisis management

Education

NYC DOHMH Food Protection Certificate

Job description

Reports To: Executive Chef

Location: Brooklyn, NY

Brooklyn Brewery is a leading global independent craft brewer and a pioneer of the American craft beer revolution. From our home in Williamsburg, Brooklyn, we are always in the making, drawing inspiration from our local community of innovators, makers, and doers to spread the culture and creativity of craft beer to 30 states and over 30 countries on 5 continents.

POSITION SUMMARY

Brooklyn Brewery is entering an exciting new chapter, reopening in a vibrant, multi-unit space that blends our craft beer heritage with an elevated culinary program. Our mission is simple yet ambitious: to create unforgettable food and beer experiences that bring people together. We believe in craftsmanship, collaboration, and a relentless pursuit of excellence, both in the glass and on the plate. The Brooklyn Brewery is seeking an exceptional Head Pizza Chef to lead the pizza program for our new hospitality project in Williamsburg.

This is a unique opportunity to build and lead a premier pizza operation from the ground up. We are searching for a chef with a deep understanding of pizza craftsmanship, fermentation science, production systems, and high-volume execution.

This is a hands-on leadership position. The successful candidate will work side-by-side with the pizza team every day, leading by example while overseeing all aspects of dough production, pizza making, menu development, and daily operations under the vision of the Executive Chef.

This is a working chef position—not an office role. We are looking for a leader who enjoys being on the line, making exceptional pizza, mentoring cooks, and setting the standard through hands‑on execution every day.

DUTIES AND RESPONSIBILITIES

Candidates should be comfortable performing a range of tasks and duties, including but not limited to:

• Lead all aspects of the pizza department.
• Work daily on the pizza line, including dough production, stretching, topping, baking, and expediting during service.
• Develop and maintain exceptional pizza dough with expert knowledge of:
  • Fermentation
  • Hydration
  • Flour selection
  • Mixing techniques
  • Dough management
  • Cold fermentation and proofing
  • Scaling and production planning
• Create and manage daily, weekly, and long‑term dough production schedules.
• Maintain consistency and quality throughout every stage of production.
• Hire, train, mentor, and schedule the pizza team.
• Collaborate with the Executive Chef on menu development, seasonal features, and special events.
• Develop pizzas that celebrate both timeless classics and internationally inspired flavors.
• Research and test innovative dough techniques, including the use of beer in dough production where appropriate.
• Maintain the highest standards of food quality, sanitation, organization, and execution
• Control food costs, minimize waste, and ensure efficient production.
• Available for morning dough production shifts and evening service shifts based on production and service needs.

QUALIFICATIONS

• Minimum 5 years of professional pizza experience, including leadership responsibilities.
• NYC DOHMH Food Protection Certificate (required).
• Extensive knowledge of dough fermentation and high‑volume pizza production.
• Strong organizational and leadership skills.
• Experience training and developing kitchen staff.
• Passion for pizza, continual learning, and culinary innovation.
• Ability to remain calm, organized, and focused in a fast‑paced environment.
• Experience with wood‑fired, gas‑fired, deck, electric, or hybrid pizza ovens is highly desirable.

Candidates with experience in naturally leavened doughs, long fermentation, sourdough cultures, regional Italian pizza styles, or competition‑level pizza programs are especially encouraged to apply.

Required Skills

• Leadership
• Creativity in Menu Development
• Problem Solving in High Pressure Situations
• Attention to Detail
• Time Management
• Adaptability to New Techniques
• Customer Service Orientation
• Passion for culinary arts
• Ability to Innovate
• Quality Control
• Training and Development
• Operational Efficiency
• Crisis Management

APPLICATION REQUIREMENTS

• Current resume
• Brief cover letter describing your pizza philosophy, dough fermentation experience, and high‑volume leadership experience

COMPENSATION AND BENEFITS

Compensation

The base pay range for this full‑time role is $75,000 to $83,000 per year. Actual base pay may vary depending on factors including but not limited to experience, subject matter expertise, and skills. The base pay is one component of The Brooklyn Brewery Corporation’s total compensation package for employees.

• 401(k) with Company match
• Flexible Spending Account (FSA)
• Employee Assistance Program (EAP)
• Paid time off, including holidays
• Staff discounts and industry perks

Brooklyn Brewery is an equal opportunity employer and does not discriminate based on race, religion, sex, sexual orientation, gender identity or expression, age, disability, veteran status, or marital status. We are committed to maintaining an equitable, inclusive, and diverse workplace. We encourage candidates from all backgrounds and experiences to apply, even if you do not meet every listed qualification.