Pizza Maker: Flexible Scheduling & Growth Path

Piesanos Stone Fired Pizza

Town of Florida (NY)

On-site

USD 21,000 - 25,000

Full time

13 days ago
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Benefits offered by this job

Competitive pay
Insurance benefits
Employee discounts
Flexible scheduling
Leadership training
Growth opportunities

Job summary

Piesanos Stone Fired Pizza in the United States is seeking a Pizza Maker to prepare dough, assemble pizzas, and ensure sanitation standards in a fast‑paced kitchen. You will manage toppings, oven timing, and food safety with care and precision.

We offer flexible scheduling (part‑time or full‑time), competitive pay ($15.00–$18.50/hour based on experience), and benefits for qualifying team members as part of a growing company dedicated to development and growth.

Qualifications

  • Ability to multitask and work in a fast-paced environment.
  • Must be at least 18 years old at the time of hire.
  • Work Authorization - United States.

Responsibilities

  • Prepare dough by kneading and stretching as required. Prepare pizzas, bread and other pasta as requested by the customer
  • Add toppings according to order slips, manage pizza time in the oven; slice pizza according to size and customer specifications
  • Assist in cleaning workplaces and maintaining and operating utensils, oven, and equipment
  • Proper sanitation and preventative maintenance of equipment, walls, floors, drains, and shelves
  • Proper handling, preparation, pulling, and rotation of pizza dough

Skills

multitask
fast-paced environment
attention to detail
food safety

Job description

Piesanos Stone Fired Pizza in the United States is seeking a Pizza Maker to prepare dough, assemble pizzas, and ensure sanitation standards in a fast‑paced kitchen. You will manage toppings, oven timing, and food safety with care and precision.

We offer flexible scheduling (part‑time or full‑time), competitive pay ($15.00–$18.50/hour based on experience), and benefits for qualifying team members as part of a growing company dedicated to development and growth.

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