Head Pizza Chef

The Brooklyn Brewery Corp•New York, NY

9h•$75,000 - $83,000•Onsite

About The Position

Brooklyn Brewery is entering an exciting new chapter, reopening in a vibrant, multi-unit space that blends our craft beer heritage with an elevated culinary program. Our mission is simple yet ambitious: to create unforgettable food and beer experiences that bring people together. We believe in craftsmanship, collaboration, and a relentless pursuit of excellence, both in the glass and on the plate. The Brooklyn Brewery is seeking an exceptional Head Pizza Chef to lead the pizza program for our new hospitality project in Williamsburg. This is a unique opportunity to build and lead a premier pizza operation from the ground up. We are searching for a chef with a deep understanding of pizza craftsmanship, fermentation science, production systems, and high-volume execution. This is a hands-on leadership position. The successful candidate will work side-by-side with the pizza team every day, leading by example while overseeing all aspects of dough production, pizza making, menu development, and daily operations under the vision of the Executive Chef. This is a working chef position—not an office role. We are looking for a leader who enjoys being on the line, making exceptional pizza, mentoring cooks, and setting the standard through hands-on execution every day.

Requirements

Minimum 5 years of professional pizza experience, including leadership responsibilities.
NYC DOHMH Food Protection Certificate (required).
Extensive knowledge of dough fermentation and high-volume pizza production.
Strong organizational and leadership skills.
Experience training and developing kitchen staff.
Passion for pizza, continual learning, and culinary innovation.
Ability to remain calm, organized, and focused in a fast-paced environment.
Leadership
Mentoring
Team Collaboration
Creativity in Menu Development
Problem Solving in High Pressure Situations
Attention to Detail
Time Management
Adaptability to New Techniques
Customer Service Orientation
Passion for culinary arts
Ability to Innovate
Quality Control
Training and Development
Operational Efficiency
Crisis Management

Nice To Haves

Experience with wood-fired, gas-fired, deck, electric, or hybrid pizza ovens is highly desirable.
Candidates with experience in naturally leavened doughs, long fermentation, sourdough cultures, regional Italian pizza styles, or competition-level pizza programs are especially encouraged to apply.

Responsibilities

Lead all aspects of the pizza department.
Work daily on the pizza line, including dough production, stretching, topping, baking, and expediting during service.
Manage a high-volume pizza operation utilizing four pizza ovens.
Develop and maintain exceptional pizza dough with expert knowledge of fermentation, hydration, flour selection, mixing techniques, dough management, cold fermentation and proofing, and scaling and production planning.
Create and manage daily, weekly, and long-term dough production schedules.
Maintain consistency and quality throughout every stage of production.
Hire, train, mentor, and schedule the pizza team.
Collaborate with the Executive Chef on menu development, seasonal features, and special events.
Develop pizzas that celebrate both timeless classics and internationally inspired flavors.
Research and test innovative dough techniques, including the use of beer in dough production where appropriate.
Maintain the highest standards of food quality, sanitation, organization, and execution.
Control food costs, minimize waste, and ensure efficient production.
Available for morning dough production shifts and evening service shifts based on production and service needs.