Taste Tick

Key Responsibilities 1. Dough Mastery Prepare, feed, and maintain sourdough starter daily. Mix, knead, and ferment dough using precise hydration/timing. Manage bulk fermentation and cold-proofing schedules. 2. Pizza Production 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. 3. Topping Innovation 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. 4. Kitchen Leadership 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). 5. Guest Engagement 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).