Play a key role in a new tight-knit opening team as Portland, ME island pizza business il Leone, known for its naturally leavened Neapolitan pies with ingredients from small organic farms and Italy, opens a brick/mortar space in Park Slope, Brooklyn, the city where our Chef/Owner was born and raised.
The new space (previously Bar Vinazo) will have an open kitchen, a large backyard and feature the same naturally leavened pies il Leone has been serving the last 5 summers out of a trailer in the woods on an island in Portland, ME. The new restaurant will also feature natural and low intervention wines, primarily from Campania, Italian cocktails, spritzes and Maine beers, as well as a handful of additional non-pizza menu items such as salads and antipasto plates.
Since opening on Peaks Island during the pandemic in the summer of 2021, Il Leone has garnered recognition for its dedication to serving renowned Neapolitan style pizza, with the New York Times calling its pizza “naturally leavened pizza magic” and Food and Wine magazine spotlighting its “Isola” Maine lobster pizza last year. It has also been listed among the most exciting upcoming restaurant openings in NYC by Eater NY and The Infatuation .
Who You Are:
We are looking for a Pizza Cook who will work alongside il Leone’s Chef/Owner and play a critical role in helping to open our new restaurant. Pizza experience is welcomed but not required as long as one is eager to learn our style of pizza making, and has a love and passion for Italian food and/or pizza.
Ideally we are seeking someone pursuing a long-term career in the hospitality industry who is interested in learning about sourdough Neapolitan-style pizza and growing alongside our new business into the future for years to come, with many opportunities for growth within our new restaurant including an eventual promotion to Lead Pizza Cook and/or Kitchen Manager. As part of our opening team, you’ll help shape the culture, standards, and energy of a restaurant from the ground up. Great vibes, a collaborative approach, a sense of humor and being able to thrive amid a high-energy, high-pressure environment are a must.
Responsibilities:
-Hand-stretching and topping pizzas with love, care and attention to detail throughout service
-Baking 3 pizzas at a time in our electric Neapolitan pizza oven, while constantly monitoring/maintaining oven temperatures to ensure proper leoparding/blistering
-Ensuring quality control for all pizzas both before and after pies come out of the oven
-Maintaining and stocking pizza line station
-Conducting daily inventory of prepped and unprepped ingredients/supplies and preparing daily prep schedule
-Prepping daily pizza toppings and ingredients for salads/side dishes
-Assisting with cold and hot line (non-pizza items) as needed
-Supporting our dough program including dough balling and feeding sourdough starter (opportunities for the right candidate to be trained in dough production as well)
-Maintaining food safety/DOH standards throughout our operation
-Helping to receive deliveries as needed
-Daily setup and clean up
-Collaborating with FOH team to ensure timely service and the best guest experience possible
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