Launching a high-end, invite-only artisanal pizza pop-up series. Looking for ONE highly skilled pizza chef to own the entire run (with the real possibility of this turning into steady full-time work very soon).
Oven: Pyralis HP (gas-assisted, 850–950 °F)
Locations: Bedford-Stuyvesant (Brooklyn) & Midtown East (Manhattan)
Frequency: Twice a month starting January 2026 (more dates added quickly, full-time role likely within 1–2 months)
What you’ll be doing each night
Making fresh, long-fermented artisanal dough from scratch on-site (high-hydration, 00 flour, biga/pool firm – proper leopard spotting expected)
Hand-stretching and firing 50–100 pizzas in the Pyralis HP
Executing a tight, elevated menu (buffalo mozzarella Margherita, nduja & honey, white clam, etc.)
Light prep and breakdown
You’re the right chef if
5+ years real artisanal pizza experience (restaurant or high-level pop-up)
Fast and confident with Pyralis HP or similar pro-grade high-temp ovens
Obsessed with dough and crust quality
Reliable, clean, NYC-based
Available for multiple nights (2–4 events per month to start, schedule given well in advance)
Food handler/ServSafe a bonus
Reply with:
1. Name & phone
2. 2–3 photos of your pizzas
3. Quick rundown of your dough recipe/process and high-temp oven experience
4. General weekend/weeknight availability
First great applicant locks in the whole series (and first shot at the full-time position when it opens).
Serious inquiries only – we reply fast.
Text or reply here. Let’s make killer pizza
