Pizzeria Chef | Glasgow | Full Time | £36,000 per annum + tips, paid monthly

Our client is a 100-year-old Italian restaurant business and a fourth-generation family business.

The kitchen team consists of 20 members, with clear communication and direction from the Head Chef, 2nd Chef or Senior Sous Chef during busy services. Chefs are rotated around sections by the Head Chef throughout the day to suit shift changes and service requirements.

The Role

We are looking to appoint an experienced Pizzeria Chef to join the kitchen team, working 45 hours per week across 4 or 5 days.

The successful candidate will bring experience working with Neapolitan-style dough preparation and will be more than simply a pizza chef. We are looking for an experienced, versatile chef who can manage their own section and confidently support the wider kitchen team when required.

The Pizzeria Chef will have control over their own section during quieter periods and will work alongside an experienced Pizza Chef during busier periods to cope with demand. Feedback, suggestions and ideas around product research and development are welcomed.

Key Responsibilities

• Prepare, prove and manage fresh pizza dough, following company-specific recipes and exact quantities to achieve consistency
• Bring knowledge and experience of Neapolitan-style dough preparation
• Prepare sauces following company-specific recipes and exact quantities to achieve consistency
• Organise the pizza section with sliced meats and fresh produce, ensuring quality control and consistency of products used for toppings
• Stretch, top and bake pizzas to order
• Manage the pizza/pizzeria section to a high standard
• Rotate and top up fresh and dry products in accordance with role and responsibility
• Follow portion control instructions and record wastages with the Head Chef
• Maintain consistently high food quality and presentation
• Clean down the section to the exact specification provided by the Head Chef, depending on shift pattern
• Carry out correct cleaning procedures
• Maintain high standards of food hygiene, cleanliness and organisation
• Work efficiently in a fast-paced kitchen
• Work closely with the Head Chef, 2nd Chef, Senior Sous Chef and wider kitchen team during busy services
• Support other kitchen sections when help is needed
• Provide feedback and suggestions for product research and development where appropriate

Requirements

Essential

• Proven experience as a Pizzeria/Pizza Chef within a busy professional kitchen
• Experience working with Neapolitan-style dough preparation
• Confident working with fresh dough from preparation through to cooking
• Experience following company-specific recipes and exact quantities to achieve consistency
• Strong all-round kitchen experience rather than being limited to one section
• Comfortable working across pizza, grill and stove
• Strong understanding of food hygiene, cleanliness and correct cleaning procedures
• Good portion control and awareness of waste management
• Reliable, hardworking and committed
• Professional with a strong work ethic
• A genuine team player
• Good communication and cooperation with fellow team members
• Ability to work efficiently and maintain a good work rate during busy services
• Ability to follow company rules, regulations, values and goals
• Good timing and organisation
• Essential availability for weekends and Bank Holidays unless a specific day off has been agreed
• Flexibility to work opening and closing shifts

Desirable

• Experience with wood-fired and electric ovens
• Training in authentic regional Italian cooking or time spent in Italy
• Food hygiene certification (Level 2 or equivalent)

What’s In It For You

• Tips through the Tronc system, with typical tips of approximately £2,500 gross
• 45 hours per week across 4 or 5 days
• Typical shifts of 9 am–9 pm/10 pm or 4 pm–9 pm/10 pm
• 3 or 4 opening/closing shifts
• Additional hours only when required by the business, such as holiday cover, with additional hours given back as time
• 1 meal per day paid for by the company
• 28 days holiday per year
• Mentorship and 6-monthly performance reviews
• Annual salary review based on performance
• On-site parking
• A short walk from Glasgow city centre
• Christmas Eve half day
• Closed Christmas Day, Boxing Day, New Year's Eve and New Year's Day
• Scope for progression, whether through promotion or being brought on board the new project
• Additional hours, when required for business needs such as holiday cover, are given back as time

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