Pizza Chef

Mother's Oysters + Pies is hiring a Pizza Chef to run our wood-fired pizza program.

We are a neighborhood coastal restaurant in Lexington: a raw bar on one side, sourdough pies out of a Marra Forni RT130 rotating deck oven on the other. The pies are close to a fifth of our food sales, and the station that makes them is the most visible seat in our kitchen. We are looking for someone who wants that seat.

This is a real fire job. Live hardwood, hand-stretched sourdough, a rotating deck, and a standard we hold to the millimeter. If you have run a wood oven and miss it, or you have been building pies on a conveyor and want to learn one properly, we should talk.

What you'll do

• Run our Marra Forni RT130 wood-fired rotating deck oven: light it, saturate it, and hold a live flame through service without chasing temperature
• Manage firewood to spec: seasoned hardwood, correct sizing, safe staging, clean combustion
• Handle our sourdough program daily: pull, temper, and hand-stretch 280g dough balls, and reject anything that misses spec
• Build every pie on our menu to standard, including the post-bake finishes that make them what they are
• Hold the dimensional and quality standards on every pie: proper rim, no gumline, no tip sag, served hot or remade
• Set up and break down the station, including hearth cleaning and safe ash handling
• Keep the station clean, labeled, dated, and food-safe through service
• Train and certify our pizza cooks against our written station standards
• Call out low product, low firewood, or oven trouble early, not at the last minute

What we're looking for

• Hands-on pizza experience: Neapolitan, sourdough, or another hand-stretched style
• Wood-fired or deck-oven experience strongly preferred; rotating-deck experience is a real plus
• Comfort working around live fire, and the discipline that takes
• Someone who can hold a spec shift after shift, not just on a good night
• Availability for evenings and weekends, and for day shifts as we add lunch service
• Able to stand for a full shift, work near a very hot oven, and lift up to 50 lbs
• ServSafe certification a plus, or willingness to earn it

What we offer

• Your own station and your own oven, with written standards behind you instead of guesswork
• A dough program with real craft in it, and a chef who will teach the parts you haven't done
• A growing menu with room to put your work on it
• Closed Mondays
• Shift meal

Pay: Starting at $19.00 per hour, with room above it for demonstrated wood-oven experience.

Benefits: none offered at this time.

How to apply: Apply through Indeed with a resume. Photos of your pies are welcome, and we look at those first.

Pay: From $19.00 per hour

Expected hours: 35.0 – 40.0 per week

Application Question(s):

• How many years of pizza experience do you have?
• Have you operated a wood-fired or deck oven?

Experience:

• hands-on hand-stretched pizza: 1 year (Required)

License/Certification:

• ServSafe (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Ability to Commute:

• Lexington, SC 29072 (Preferred)

Work Location: In person