Pizzaiolo

Position requires:

• Preparazione artigianale degli impasti •
• Gestione di fermentazioni e maturazioni lunghe •
• Stesura manuale della pizza •
• Utilizzo del forno a legna •
• Tecniche tradizionali della pizza italiana

• Artisan preparation of pizza dough
• Management of long fermentation and maturation processes
• Hand-stretching of pizza dough
• Use of a wood-fired oven
• Traditional Italian pizza-making techniques

• Avere almeno 20 anni e non più di 35
• essersi laureato presso un'università o un college al di fuori degli Stati Uniti
• avere almeno 1 anno di esperienza lavorativa professionale a tempo pieno nel proprio campo di studi al di fuori degli Stati Uniti
• aver maturato 5 anni di esperienza lavorativa professionale a tempo pieno al di fuori degli Stati Uniti (in sostituzione di un titolo accademico)
• avere competenze linguistiche avanzate in inglese

• Be at least 20 years old and no more than 35
• Have graduated from a university or college outside the United States
• Have at least one year of full-time professional work experience in their field of study outside the United States
• Have five years of full-time professional work experience outside the United States

Notes

The jobs are in thes San Francisco Bay Area

Host restaurants generally require an initial trial period to evaluate the candidate’s professional skills and fit within the team.

If the trial period is successful, the Italian Commerce Association can assist the candidate and the company in arranging a professional training program in the United States through a J-1 visa, for a period of up to 12 months.

Candidates can reply to info@italiancommerce.org or to paola.tonelli@commesrce.org

Please send:

Updated résumé/CV

Brief description of professional experience

Any photographs or videos of your work or creations