Pizzaiolo at SACRÉ SUCRÉ

Sacre Sucre is a French-inspired pâtisserie and café with a growing artisan bread and pizza program. We focus on quality, fermentation, and craftsmanship — blending European technique with local ingredients. Our pizza program continues that philosophy through naturally leavened doughs, long fermentation, and precision baking.

We’re looking for a skilled Pizzaiolo experienced in sourdough fermentation and stone-oven baking to join our team. This is a part-time position (approximately 30 hours per week) with evening service hours on Thursdays and Fridays (6PM–10PM) and potential weekend service as the program expands.
Additional daytime prep hours (Tuesdays and Wednesdays) may be required for dough production, fermentation management, and ingredient preparation.

The ideal candidate is comfortable working independently, managing the oven with precision, and maintaining consistency and quality in every pizza produced.

• Prepare, feed, and maintain sourdough starters and preferments.

• Mix, ferment, divide, and shape naturally leavened pizza doughs.

• Operate a stone or deck oven single-handedly during service with precision and timing.

• Hand-stretch and bake pizzas to achieve ideal texture, flavor, and fermentation balance.

• Prep toppings, sauces, and mise en place to ensure readiness for service.

• Maintain a clean, organized, and food-safe work area.

• Collaborate with the bread and pastry teams on seasonal specials and new menu items.

• 1–2 years of professional experience making sourdough or naturally leavened pizza.

• Strong understanding of fermentation, hydration, and temperature control.

• Experience operating stone, deck, or wood-fired ovens.

• Ability to manage a pizza station independently during service.

• Reliable, punctual, and quality-driven.

• Able to work evenings (Thursdays & Fridays) with flexibility for weekends and daytime prep shifts.

• Physically capable of lifting 50 lbs and standing for extended periods.

• Part-Time: Approximately 30 hours per week

• Evening Service: Thursday & Friday (6PM–10PM); potential weekends

• Prep Hours: Tuesday & Wednesday daytime

• Pay: Competitive hourly rate based on experience

• Growth: Opportunities to expand as the pizza program develops