Pizza Artisan: Fresh Dough & Oven Mastery

Comunidade Metodista

South Bloomingville (OH)

On-site

USD 19,000 - 28,000

Full time

7 days ago
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Benefits offered by this job

Weekly paychecks
Employee meal discounts
Paid time off after 1 year

Job summary

Papa Dino's Pizzeria in South Bloomingville, OH is looking for a Pizza Maker to join our high-volume kitchen. You will prepare Italian dishes, craft fresh dough, and operate pizza ovens, grills, and fryers in a fast-paced setting.

Both full-time and part-time roles are available, with weekend evenings encouraged for extra hours. The ideal candidate is 18+, detail-oriented, clean, and a team player who can lift up to 25 lbs and stand for long periods.

Qualifications

  • Minimum age 18 years.
  • Detail-oriented with high cleanliness standard.
  • Able to lift up to 25 lbs and stand/walk for extended periods.
  • Restaurant kitchen experience preferred; team-oriented.
  • Solid understanding of Italian cuisine.
  • Ability to prepare delicious sauces and dishes is ideal.

Responsibilities

  • Prepare and cook pizzas according to recipes and quality standards.
  • Load and unload pizzas from oven as needed.
  • Cut, tray/box, and add toppings to pizzas per size/style.
  • Follow recipe guidelines and use correct utensils.
  • Work with kitchen team and management.
  • Keep the kitchen clean and safe.
  • Assist with dough preparation as needed.

Skills

Detail-oriented
Team player
Lift up to 25 lbs
Stand/walk long periods

Education

Culinary training or certification is beneficial but not required

Job description

Papa Dino's Pizzeria in South Bloomingville, OH is looking for a Pizza Maker to join our high-volume kitchen. You will prepare Italian dishes, craft fresh dough, and operate pizza ovens, grills, and fryers in a fast-paced setting.

Both full-time and part-time roles are available, with weekend evenings encouraged for extra hours. The ideal candidate is 18+, detail-oriented, clean, and a team player who can lift up to 25 lbs and stand for long periods.

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