Job Title: Pizza & Pasta Cook
Location: All Locations
Department: Marché Leo’s Market – Prepared Foods
Reports To: Food & Beverage Manager / General Manager
Position Summary
Marché Leo’s Market is seeking an experienced and skilled Pizza & Pasta Chef with a strong focus on from-scratch preparation to join our culinary team. This role is responsible for the hands-on creation of fresh pasta and artisanal pizza, including dough formulation, fermentation, pasta shaping, sauce development and final execution.
The ideal candidate brings deep technical knowledge of traditional and modern Italian cooking methods, demonstrates pride in handcrafted cuisine, and consistently delivers high-quality products that reflect Marché Leo’s standards of freshness, authenticity, and excellence. This position requires independence, precision, and the ability to perform in a fast-paced environment.
Key Responsibilities
1. From-Scratch Pasta & Pizza Production
- Prepare all pasta and pizza components entirely from scratch, including fresh doughs, pasta varieties, sauces, and toppings.
- Produce fresh pasta (hand-rolled, cut, stuffed, or extruded where applicable) following established recipes and quality standards.
- Mix, portion, ferment, and manage pizza doughs with attention to hydration, fermentation timelines, and consistency.
- Stretch, assemble, bake, and finish pizzas using proper technique and timing.
- Prepare and balance sauces, fillings, and garnishes with consistency and attention to flavour.
2. Station Ownership & Culinary Execution
- Independently manage the Pasta & Pizza station during prep and service.
- Operate and monitor pizza ovens (wood-fired, stone-deck, or convection, where applicable), ensuring proper temperature control and safety.
- Maintain full mise en place for all pasta and pizza offerings, ensuring readiness for service and product freshness.
- Execute dishes with consistency in portioning, seasoning, texture, and presentation.
3. Quality Control & Standards
- Ensure all pasta and pizza items meet Marché Leo’s standards for flavour, appearance, and freshness.
- Taste and evaluate products throughout preparation and service, making adjustments as needed.
- Identify and correct any quality issues prior to items being served or placed for sale.
- Follow guidance from culinary leadership to maintain consistency across locations.
4. Kitchen Operations & Collaboration
- Work collaboratively with other kitchen team members to support smooth service and workflow.
- Communicate effectively with supervisors regarding timing, special requests, and product availability.
- Assist with cross-station support when required, particularly where pasta or pizza components integrate with other menu items.
- Participate in pre-service and post-service discussions to support continuous improvement.
5. Health, Safety & Sanitation
- Adhere to all food safety and sanitation regulations, including dough storage, temperature control, allergen awareness, and proper handling procedures.
- Maintain a clean, organized, and safe work environment, particularly in flour-heavy and high-heat areas.
- Label, date, store, and rotate ingredients in accordance with FIFO standards.
- Report equipment issues (mixers, pasta machines, ovens) promptly.
- Complete daily and closing cleaning procedures, including ovens, tools, and work surfaces.
6. Inventory Awareness & Waste Reduction
- Monitor ingredient usage including flour, cheeses, proteins, herbs, and specialty items.
- Communicate inventory needs or concerns to management in a timely manner.
- Practice portion control and production planning to minimize waste.
- Support cost awareness through efficient preparation and storage practices.
7. Menu Contribution & Skill Development
- Contribute ideas for seasonal pizza and pasta features and enhancements to existing recipes.
- Participate in tastings, training sessions, and culinary development initiatives.
- Stay current on trends in artisanal pasta-making, fermentation techniques, and modern pizza styles.
- Demonstrate commitment to continuous learning and culinary growth.
Qualifications
Education
- High school diploma or equivalent required.
- Culinary training or certification preferred, particularly with a focus on Italian cuisine.
Experience
- Minimum 2-5 years of professional kitchen experience.
- Proven hands-on experience making pasta and pizza from scratch.
- Experience working in high-volume, scratch-made, or Italian-focused kitchens strongly preferred.
Skills & Attributes
- Strong understanding of dough formulation, fermentation, and oven management.
- Proficiency in fresh pasta techniques and traditional Italian flavour profiles.
- Excellent attention to detail and consistency.
- Strong time management and organizational skills.
- Ability to work independently and as part of a team.
- Calm and focused under pressure in a fast-paced environment.
Physical Requirements
- Ability to stand for extended periods (8+ hours).
- Ability to lift up to 50 lbs (flour bags, dough trays, equipment).
- Comfortable working in high-heat environments.
Schedule & Availability
- Full-time position based on operational needs.
- Availability required for evenings, weekends, and holidays.
Additional Information
- All Marché Leo’s Market employees are expected to uphold professionalism, teamwork, and brand standards.
- Additional duties may be assigned as operational needs require.
- All other duties as assigned.
Pay: From $22.00 per hour
Expected hours: 30.0 – 35.0 per week
Benefits:
- Dental care
- Extended health care
- Life insurance
- On-site parking
Education:
- Secondary School (preferred)
Language:
Licence/Certification:
- Food Handler Certification (required)
Work Location: In person
