Executive Chef

Key Responsibilities

• Prepare, feed, and maintain sourdough starter daily.
• Mix, knead, and ferment dough using precise hydration/timing.
• Manage bulk fermentation and cold-proofing schedules.

• Stretch and shape dough by hand for optimal texture.
• Bake in wood-fired/oven at high temps (800°F+/430°C+ preferred).
• Monitor cook times to achieve blistered, airy crusts.

• Curate seasonal, locally sourced toppings (plant-based/artisanal).
• Develop signature pizzas (e.g., fermented veggie toppings, house-made cheeses).
• Ensure ingredient quality and presentation standards.

• Train staff in sourdough handling and stretching techniques.
• Maintain inventory of flours, starters, and specialty ingredients.
• Adhere to food safety/sanitation protocols (e.g., FIFO for starters).

• Explain sourdough process to customers (open-kitchen vibe).
• Accommodate dietary requests (gluten-sensitive, vegan options).

Qualifications & Skills

• Experience: 2+ years in sourdough pizza or artisanal bread baking.
• Technical Skills:
• Expertise in sourdough hydration (70-80%), preferments, and gluten development.
• Comfort with wood-fired ovens, pizza peels, and high-heat baking.
• Creativity: Ability to design unique flavor pairings (e.g., honey + chili oil, fermented garlic).
• Physical: Stamina for fast-paced service (hand-stretching 50+ pies/night).
• Certifications: Food Handler’s Card (required), baking courses (preferred).