Pizza Maker

Pizza Maker

Reports To
Kitchen Manager

Job Summary
We are looking for a Pizza Maker to join our kitchen staff and make delicious pizzas based on both traditional and modern recipes. Pizza Maker responsibilities include preparing pizza dough, slicing and chopping toppings like vegetables and meats and executing customers orders considering special requests. To be successful in this role, you should have experience with various pizza types and be available to work during business hours. Ultimately, you will help increase client satisfaction by preparing high-quality pizzas.

Activities & Responsibilities

• Promote, work, and act in a manner consistent with the mission of Legacy Restaurant and its affiliates to include Mellow Mushroom, Burrito Gallery and The French Pantry: To provide a unique and extraordinary experience to all in a manner that earns loyalty from guests and team members.
• Prepare pizzas from our menu and based on custom orders
• Bake a wide variety of pizza doughs, including thin crust, thick crust and calzones
• Wash and chop vegetables (for example, tomatoes, peppers, onions and mushrooms)
• Monitor food stock
• Use less traditional ingredients to appeal to a larger audience (for example, vegan cheese and gluten-free flour)
• Cook appetizers, for example: bruschetta, pretzel bites, chicken wings, garlic breads and salads
• Recommend new recipes to update our menus
• Maintain a clean cooking station and sterilize equipment
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, grills, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keep track of old and new items, and rotate stock.
• Knows and complies consistently with the restaurants standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam meats, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish set up for all dishes.
• Carve and trim meats such as beef, chicken and pork, for hot or cold service, or for sandwiches.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Tools & Technology

• Commercial use:
  • blenders, grinders, slicers
  • broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers
  • cutlery (boning knives, chefs' knives, paring knives)
  • ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)
• Cutting machinery
• Domestic knives
• Food safety labeling systems
• Personal computers
• Point of sale terminal
• Slicing machinery
• Menu planning software
• Inventory management software
• Aloha Point-of-sale software
• Spreadsheet software (Microsoft Excel)

Minimum Qualifications

• Two or more years of experience in kitchen preparation and cooking
• At least 6 months experience in a similar capacity
• Able to communicate effectively with managers and kitchen personnel
• Able to reach, bend, stoop and frequently lift up to 40 pounds
• Able to work in a standing position for long periods of time (up to 9 hours)