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Pizza Chef (Pizzaiolo)
A pizzaiolo runs the dough program (mix, ferment, ball, stretch), works the oven (deck, wood, gas, or coal), and owns the pizza menu from sauce to cheese to topping spec. Slice shops, Neapolitan rooms, and any concept where pizza is the hero hire one — the fermentation timing and oven discipline are not skills line cooks pick up casually. Entry-level NYC pizzaiolo pay runs $15.87-$18.27/hr per ZipRecruiter April 2026, but a true Neapolitan-trained chef at a Roberta's-tier room can clear $80K-$110K.
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