Pizza Cook - for Camp Lucy Resort Property

Whim Hospitality•Dripping Springs, TX

4d•Onsite

About The Position

Tillie’s Restaurant at Camp Lucy is seeking a Seasonal Pizza Cook to join our culinary team during our high-volume season. This role is responsible for preparing and executing artisanal pizzas with consistency, creativity, and attention to detail. The ideal candidate has a passion for culinary craftsmanship, thrives in a fast-paced kitchen, and takes pride in delivering exceptional guest experiences through every dish.

Requirements

1–2 years of experience as a pizza cook, line cook, or similar role preferred.
Strong understanding of dough handling, baking techniques, and kitchen operations.
Ability to work efficiently in a fast-paced, high-pressure environment.
Positive attitude with strong teamwork and communication skills.
Attention to detail and commitment to high-quality food presentation.
Availability to work evenings, weekends, and holidays throughout the season.
Ability to stand for long periods and lift up to 50 lbs.

Nice To Haves

Experience with wood-fired ovens or high-volume pizza production is a plus.

Responsibilities

Champion the Camp Lucy culture by upholding company values and delivering exceptional service.
Prepare and cook handcrafted pizzas according to Tillie’s recipes and presentation standards.
Stretch, top, and bake pizzas with precision using wood-fired or specialty pizza ovens.
Ensure all food meets quality, taste, and portion standards before leaving the kitchen.
Set up and stock pizza station with all necessary ingredients and supplies.
Maintain a clean, organized, and efficient workstation throughout service.
Monitor dough fermentation, sauce preparation, and ingredient freshness.
Follow all food safety, sanitation, and labeling standards.
Assist with prep work, inventory, and proper rotation of ingredients.
Clean and maintain kitchen equipment, tools, and pizza ovens after each shift.
Collaborate with kitchen team members to ensure timely and accurate execution of orders.