Job Description

Piesanos Stone Fired Pizza is opening its doors to our 14th location in Viera, FL in early January 2025 and we want YOU to be part of the excitement! We will be calling to schedule face to face interviews starting Tuesday December 10, 2024 - Friday January 3rd , 2025, or until slots fill up! Our Address is 7655 Stadium Parkway, Viera, FL 32940. We look forward to seeing you!

Upon joining us on our opening team your journey with us would begin with an Orientation on Monday, January 6th, offering both morning and afternoon options. Following that, our training sessions will run from January 7th to the 11th, with both AM and PM sessions available. It's important to note that attendance on these days is mandatory; they're not just days on the calendar—they're essential steps in your exciting new adventure with Piesanos Stone Fired Pizza. We're looking forward to having an amazing week of trailing, ready to learn and grow together!\

Piesanos Stone Fired Pizza is a Family Casual Dining Italian Restaurant composed of a team of fun, diverse, and hardworking individuals who live and lead by our \Do it R.I.G.H.T.!\ core values.

We use these values to achieve our mission of, \providing our customers with a GREAT dining experience, from beginning to end,\ in a high-performance culture where all team members are valued, recognized, and rewarded for results.

If our Company sounds like something you would thrive in, check us out! 

The following job advertisement does not reflect the position’s essential functions or encompass all of the tasks that may be assigned.

SOME OF OUR REQUIREMENTS:

• Ability to multitask and work in a fast-paced environment
• Must be at least 18 years old at the time of hire
• Work Authorization - United States 

Piesanos Stone Fired Pizza is an Equal Opportunity and E-Verify Employer and provides reasonable accommodations consistent with its legal obligations.

A LITTLE INFO ABOUT THE JOB:

A \Pizza Maker\ is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. A Pizza Maker is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud.

Here are a few examples of what it takes to be successful in the \Pizza Maker\ position with Piesanos Stone Fired Pizza

• Prepare dough by kneading and stretching as required. Prepare pizzas, bread and other pasta as requested by the customer
• Add toppings according to order slips, manage pizza time in the oven; slice pizza according to size and customer specifications
• Assist in cleaning workplaces and maintaining and operating utensils, oven, and equipment
• Proper sanitation and preventative maintenance of equipment, walls, floors, drains, and shelves
• Proper handling, preparation, pulling, and rotation of pizza dough

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. We invite current and prospective candidates to engage in dialogue regarding accommodation needs.

WHAT ARE THE PERKS?:

• Highly competitive compensation ranges ($16.00 - $19.00 per hour based on experience)
• Insurance benefits for qualifying team members
• Discounts at ALL of our restaurant locations
• Flexible scheduling - part-time and full-time hours
• Leadership training and professional development available
• Continuous opportunities to GROW with the company

We can't wait for you to join our team at Piesanos Stone Fired Pizza!

Want to get with a company that is growing?
Ready to accomplish your career goals?
Check us out!
Piesanos Stone Fired Pizza is composed of a team of fun, diverse, and hardworking individuals who live and lead by our \Do it R.I.G.H.T.!\ core values.
We use these values to achieve our mission of, \providing our customers with a GREAT dining experience, from beginning to end,\ in a high-performance culture where all team members are valued, recognized, and rewarded for results.

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