Kitchen Lead - Campo Pizza

HOMES•Ann Arbor, MI

1d•$25 - $30•Onsite

About The Position

Campo Pizza is seeking a Lead Line Cook to contribute to its innovative pizza program in Ann Arbor. This is not a traditional pizzeria; the focus is on Roman-style pizza, emphasizing long fermentation, meticulous preparation, high-quality ingredients, and craftsmanship. The ideal candidate is passionate about the pizza-making process, understanding that consistency, preparation, organization, and a dedicated team are key to success. This role requires a hands-on leader who sets high standards, coaches and mentors the team, and is adept at managing kitchen operations, including organization, cleanliness, inventory, and prep execution. The position offers an opportunity to shape a growing pizza concept, contribute ideas, solve problems, and drive continuous improvement.

Requirements

3–5 years of professional kitchen experience
At least 2 years in a leadership role
Deep appreciation and working knowledge of pizza or Italian-adjacent cuisine
Proven success in team management, training, and kitchen organization
Experience in recipe development, costing, and execution in a high-volume setting
Strong communication and problem-solving skills
Passion for hospitality, creativity, and continuous improvement

Responsibilities

Develop and execute innovative, seasonal menus for HOMES Pub in collaboration with the Culinary Director.
Champion Italian and Italian-fusion flavors that complement the beer program and brand identity.
Lead recipe testing, plating standards, and staff tastings to ensure consistency and quality.
Stay informed about culinary trends and introduce new ideas.
Build and lead a positive, high-performing kitchen team through coaching and accountability.
Train staff on new menu items, prep systems, and service standards.
Model professionalism and positivity in a fast-paced, high-volume environment.
Foster a culture aligned with the company's 4H values: Honest, Helpful, Honed, and Happy.
Manage daily kitchen operations, including prep, line organization, and shift management.
Ensure food quality, safety, and cleanliness meet or exceed company standards.
Track inventory, manage ordering, and assist in controlling food costs.
Coordinate with Front of House (FOH) and management for seamless communication and guest experience.
Partner with the Culinary Director to align culinary vision with business goals.
Participate in creative discussions, events, and seasonal rollouts.
Provide input on kitchen systems and staff development initiatives.
Represent the kitchen team's perspective in leadership discussions regarding quality, workflow, and innovation.