Pizzaiolo Sous Chef

The Brooklyn Brewery Corp•New York, NY

4d•$75,000 - $83,000•Onsite

About The Position

Brooklyn Brewery is seeking a talented and driven Pizzaiolo Sous Chef to support our new pizza 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. This is a unique opportunity to support a premier pizza operation from the ground up. We are searching for a sous chef with a deep understanding of pizza craftsmanship, fermentation science, production systems, and high-volume execution. This is a hands-on position. The successful candidate will work side-by-side with the pizza team every day, overseeing all aspects of dough production, pizza making, menu development, and daily operations under the vision of the Executive Chef and Pizzaiolo Chef. This is a working Sous Chef position—not an office role. We are looking for a supporting team member who enjoys being on the line, making exceptional pizza, help mentoring cooks, and setting the standard through hands-on execution every day.

Requirements

Minimum 5 years of professional pizza experience, including Sous Chef 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.

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

Supporting 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.
Help develop and maintain exceptional pizza dough with expert knowledge of: Fermentation, Hydration, Flour selection, Mixing techniques, Dough management, Cold fermentation and proofing, Scaling and production planning.
Create and manage daily, weekly, and long-term dough production schedules.
Maintain consistency and quality throughout every stage of production.
Assist with hiring, training, mentoring, and scheduling the pizza team.
Collaborate with the Executive Chef and Pizzaiolo Chef on menu development, seasonal features, and special events.
Help 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.
Aid in control of food costs, minimize waste, and ensure efficient production.
Available for morning dough production shifts and evening service shifts based on production and service needs.