Sous Chef | Campo Pizza | Up to $30/hr

Job Description

Job Description

Campo Pizza | Sous ChefHelp shape Ann Arbor's first Roman pizzeria

Campo Pizza is hiring a Sous Chef to help lead our Roman-style pizza program in Ann Arbor.

This is not a typical pizza job. We work with long fermentation, disciplined prep, high-quality ingredients, and a style of pizza that depends on consistency, timing, and attention to detail. The food is approachable, but the process is serious.

We’re looking for someone who can lead service, develop cooks, improve systems, and help push the program forward. This is a strong fit for someone who wants ownership, not just another station to work.

You’ll help run the kitchen day to day - prep, line execution, training, organization, quality control, inventory, and communication with the rest of the team.

You’ll work closely with the Culinary Director on standards, specials, seasonal ideas, events, and ongoing improvements to the pizza program.

This is a hands-on leadership role. You’ll be expected to work the line, set the pace, hold standards, and help create a kitchen that is focused, organized, and rewarding to work in.

Requirements

• A strong cook and emerging leader who cares about craft, consistency, and team culture.
• Someone who notices the details: dough handling, prep quality, station setup, cleanliness, timing, and finished product.
• Someone who can coach without ego, communicate clearly, and hold people accountable without creating drama.
• Someone who wants to help build something better over time.

• Lead prep, line setup, service execution, and shift flow.
• Train cooks on recipes, systems, station standards, and service expectations.
• Help execute and refine our Roman-style pizza program, including dough, sauces, toppings, builds, and finished product standards.
• Support inventory, ordering, waste tracking, and food cost control.
• Work with FOH and management to keep service smooth and communication clear.
• Contribute ideas for specials, seasonal menus, events, and process improvements.

• 3–5 years of professional kitchen experience.
• At least 2 years in a kitchen leadership role.
• Strong interest in pizza, fermentation, Italian food, or Italian-adjacent cooking.
• Experience leading cooks in a fast-paced, high-volume environment.
• Strong organization, communication, and problem-solving skills.
• Experience with recipe execution, inventory, costing, and quality control.
• The ability to stay composed and lead well during busy service.

Campo is still young, which means this role has real influence. You’ll help shape the standards, systems, team culture, and food program as we grow.

We’re looking for people who are honest, helpful, improvement-minded, and enjoyable to work with — people who make the team stronger by how they show up every day.

For the right person, this is a chance to take on meaningful responsibility inside a focused, growing restaurant group with room to grow.

Benefits

• $25–$30/hour, negotiable based on experience.
• Health, dental, and vision insurance with company contribution
• Employee discounts across affiliated brands
• Flexible scheduling
• Room to grow in responsibility and pay