Head Chef

About Us

Pizzeria di Territorio is a new elevated Italian pizzeria opening in Raleigh, NC in early 2027. We are a brick oven concept rooted in regional Italian culinary tradition — DOP-certified ingredients, slow-fermented doughs, brick oven technique, and a genuine reverence for the flavors of Italy's distinct territories. The restaurant is now a 3,500-square-foot space that also houses Stoccaggio, an intimate speakeasy.

"Di Territorio" means "of the territory." Every dish we make tells a story of where it came from — the volcanic soil of San Marzano, the mountain air of Parmigiano Reggiano country, the fire of a Calabrian 'Nduja, the minerality of a proper Fior di Latte. We want this place to become Raleigh's most soulful Italian table — and eventually, not a secret at all.

A Chef-Manager hybrid with a genuine love of authentic Italian cooking to engage part-time during design and build-out, moving to full-time 30-60 days prior to openning. You can dream up a seasonal antipasto list inspired by a trip to Puglia and also read a P&L. You're obsessive about dough fermentation, sourcing, and the craft of the brick oven. You've built kitchens before — or you're absolutely ready to build one now. You believe that great pizza begins with great flour and ends with the way it makes someone feel.

• Own the full BOH operation — scheduling, ordering, inventory, cost controls, vendor relationships, and compliance. The kitchen is yours.
• Develop and execute an elevated authentic Italian menu — regional pizza styles, antipasti, salumi, formaggi, and seasonal specials that reflect Italy's culinary geography with honesty and craft.
• Manage the slow-fermentation dough program — precise, consistent, and obsessively maintained. This is the foundation of everything we do.
• Hire, train, mentor, and retain an excellent kitchen team — build a BOH culture of craft, mutual respect, and genuine pride in the work.
• Manage food and labor costs to targets — food cost ≤27%, BOH labor ≤22% of revenue — with full P&L literacy and monthly reporting involvement.
• Build and maintain supplier relationships — including NC-based farms for produce, local dairy, and herbs, and Italian DOP importers for San Marzano tomatoes, Parmigiano Reggiano, 'Nduja, and Fior di Latte.
• Maintain impeccable health, safety, and sanitation standards — zero critical violations; ServSafe standards upheld at all times.
• Collaborate with ownership and GM on menu pricing, seasonal specials, Italian-themed events, producer dinners, and community pop-ups.
• Design the nightly family meal — set the tone for the team and the culture every single night before service.
• Own the Stoccaggio small-plates menu and off-premise execution — deliver the Stoccaggio speakeasy’s upscale small-plates program, and oversee takeout & delivery execution, including packaging standards and off-premise food quality.

• 5+ years of professional kitchen experience , with a meaningful portion in elevated or scratch-kitchen environments.
• 2+ years in a kitchen leadership role — chef de cuisine, sous chef, or kitchen manager.
• Demonstrated knowledge of authentic Italian pizza techniques and regional Italian cuisine — dough science, sauce craft, curing, and charcuterie familiarity.
• Strong BOH management skills — scheduling, costing, ordering, vendor negotiation, and team development.
• ServSafe Manager Certification (or willingness to obtain prior to opening).
• Passion for terroir-driven, ingredient-forward cooking — you read about where your ingredients come from because you genuinely care.
• Brick oven experience — preferred but not required; advanced candidates with deep Italian technique knowledge and a learner's mindset will be considered.
• Calm, collaborative leadership style — you build kitchens of real craft and mutual respect. You do not manage through fear.

• $68,000–$82,000 base salary, commensurate with experience
• Performance bonus up to $10,000 annually (quarterly KPI-based payouts)
• Total cash potential: $78,000–$92,000
• Employer contribution toward individual health insurance; dental and vision options
• 10 days PTO + 5 sick/personal days; closed Thanksgiving and Christmas
• $1,000 annual professional development budget + $500 research dining reimbursement
• AVPN certification and Italian wine education support
• 50% dining discount for chef + one guest
• Complimentary staff meal every shift
• $50/month cell phone stipend
• Guaranteed minimum 2 consecutive days off per week
• Formal equity/profit-sharing conversation at 18 months

Send your resume and a brief note about a dish or a regional Italian tradition that changed how you cook . No formal cover letter required. Tell us something real about your relationship with Italian food. We will read every response carefully — and we will respond to everyone who takes the time to write something genuine.

Applications are handled confidentially. Pizzeria di Territorio is an equal opportunity employer.