Pizza Sous Chef | Up to $30/hr

HOMES•Ann Arbor, MI

1d•$25 - $30•Onsite

About The Position

Campo Pizza is hiring a Sous Chef to help lead their Roman-style pizza program in Ann Arbor. This role is for someone who wants ownership and is looking to shape and lead an exciting new pizza program. The position involves working with long fermentation, disciplined prep, high-quality ingredients, and a style of pizza that depends on consistency, timing, and attention to detail. The food is approachable, but the process is serious. The ideal candidate will be able to lead service, develop cooks, improve systems, and help push the program forward.

Requirements

3–5 years of professional kitchen experience.
At least 2 years in a kitchen leadership role.
Strong interest in pizza, fermentation, Italian food, or Italian-adjacent cooking.
Experience leading cooks in a fast-paced, high-volume environment.
Strong organization, communication, and problem-solving skills.
Experience with recipe execution, inventory, costing, and quality control.
The ability to stay composed and lead well during busy service.
A strong cook and emerging leader who cares about craft, consistency, and team culture.
Someone who notices the details: dough handling, prep quality, station setup, cleanliness, timing, and finished product.
Someone who can coach without ego, communicate clearly, and hold people accountable without creating drama.
Someone who wants to help build something better over time.

Responsibilities

Lead prep, line setup, service execution, and shift flow.
Train cooks on recipes, systems, station standards, and service expectations.
Help execute and refine the Roman-style pizza program, including dough, sauces, toppings, builds, and finished product standards.
Support inventory, ordering, waste tracking, and food cost control.
Work with FOH and management to keep service smooth and communication clear.
Contribute ideas for specials, seasonal menus, events, and process improvements.
Help run the kitchen day to day, including prep, line execution, training, organization, quality control, inventory, and communication with the rest of the team.
Work closely with the Culinary Director on standards, specials, seasonal ideas, events, and ongoing improvements to the pizza program.
Work the line, set the pace, hold standards, and help create a kitchen that is focused, organized, and rewarding to work in.