Pizzaiolo

Job Summary

The Pizzaiolo is responsible for the consistent preparation and execution of Boulange’s pizza

menu during service. This position requires an experienced pizza professional with strong

dough-handling skills and the ability to independently operate commercial deck ovens in a

high-volume kitchen.

The Pizzaiolo is expected to arrive with established pizza-making and oven-management skills.

Training will focus on Boulange’s recipes, specifications, station setup, and operating

procedures.

Duties & Responsibilities

Pizza Preparation & Execution

Prepare and execute all pizzas according to Boulange recipes, specifications, and

presentation standards.

Hand-stretch and shape pizza dough consistently to required specifications.

Properly sauce, top, launch, rotate, and finish pizzas.

Evaluate doneness based on appearance, texture, and bake.

Maintain consistency in pizza size, shape, topping distribution, and finished product.

Follow established procedures for dough handling, portioning, proofing, storage, and

rotation.

Deck Oven & Station Management

Independently operate commercial deck pizza ovens throughout service.

Monitor oven temperature, deck conditions, hot spots, and heat recovery.

Use proper peel technique when loading, rotating, and removing pizzas.

Manage multiple pizzas simultaneously while maintaining proper timing, bake, and

quality.

Maintain an organized, clean, and properly stocked pizza station.

Complete all required station setup, prep, breakdown, and cleaning responsibilities.

Immediately communicate equipment or operational issues to management.

Service & Communication

Maintain speed and accuracy during high-volume service without sacrificing quality.

Coordinate with Expo and other kitchen stations to ensure proper ticket timing.

Communicate clearly and professionally with BOH and FOH team members.●

Assist with prep and other BOH responsibilities as needed.

Food Safety & Sanitation

Follow all food safety, sanitation, allergen, and cross-contamination procedures.

Properly label, date, rotate, and store food according to FIFO standards.

Maintain a clean and sanitary workstation, equipment, and surrounding work areas.

Follow all applicable health department requirements and Boulange food-safety

standards.

Professional Standards

Maintain consistent attendance and punctuality.

Follow direction from kitchen leadership and communicate professionally with team

members.

Maintain composure, organization, and urgency during high-volume service.

Follow all Boulange policies, procedures, recipes, and kitchen standards.

Required Skills & Abilities

Strong hand-stretching and dough-handling skills.

Proficiency with pizza peels and commercial deck ovens.

Strong understanding of oven temperature, hot spots, rotation, heat recovery, and bake

consistency.

Ability to independently manage a pizza station during high-volume service.

Ability to manage multiple pizzas and tickets simultaneously.

Strong organization, communication, and time-management skills.

Ability to work efficiently while maintaining consistency and attention to detail.

Ability to work effectively as part of a team.

Education & Experience

2–3 years of professional pizza-making experience required.

Commercial deck pizza oven experience required.

Previous experience in a high-volume restaurant kitchen strongly preferred.

Availability to work nights, weekends, and holidays as required.

Physical Requirements

Ability to stand and work for extended periods.

Ability to work safely around high-temperature cooking equipment.

Ability to bend, reach, lift, and carry items required for normal kitchen operations.

Ability to lift up to 50 pounds.

Ability to work in a fast-paced kitchen environment with exposure to heat, steam, and

varying temperatures.