A manager at Sammy’s Pizza runs the shop. Working directly with the hands-on owner, you’ll master front of house, back of house, and the art of making great pizza and other Sammy’s food. You’ll be the person the team and customers rely on when the owner isn’t on the floor (and report directly to the owner).

You need to set the standard to which we hold and train all our staff – while maintaining a positive atmosphere for our team and customers alike.

Responsibilities during operation:

• Managing ongoing daily/shift operations.
• Keeping the team focused and on track (monitoring team performance).
• Jumping in where needed during a rush.
• Dealing with key decisions and sensitive customer service when needed.
• The team looks to you for leadership!

Open/Close/Office Responsibilities

• Planning and organizing daily operations.
• Time tracking (clock in/out) and payroll.
• Opening and closing the store.
• Balancing cash, tip-outs, driver management.
• Organizing and maintaining inventory.
• Scheduling staff and ensuring coverage.
• Ensuring a clean and compliant work environment.
• Auditing food standards.
• Other duties as required by ownership.

Job experience and skills we expect:

• Previous restaurant experience is a must. Prior management experience is strongly preferred. We believe we can train the right person, but we cannot change the wrong person.
• Experience leading 5 to 12 people of various ages, experience levels, and backgrounds.
• Ability to work in a fast-paced environment and handle multiple tasks at once.
• Strong leadership qualities and the ability to lead by example. Must be able to maintain a positive kitchen culture without sacrificing quality or speed of service.
• Ability to work on the line, including preparing food and operating kitchen equipment, and able to interact with customers, answer phones, and coordinate deliveries as their orders come in
• Must be available to work evenings and weekends.

Physical requirements:

• Able to stand for extended periods during a shift.
• Able to lift up to 25-50 lbs (stock, supplies).
• Comfortable working in a hot kitchen environment.

We offer:

• Competitive wages based on experience.
• A set, predictable schedule.
• A kitchen run by people who actually care about the food.
• Stability and opportunity. You take care of us, we’ll take care of you.

Qualified candidates will be contacted by phone. Please use the form to upload your resume, it will be reviewed by the owner.

Apply below

A line cook at Sammy’s Pizza is the person who actually makes the food our customers come back for. Working directly with the hands-on owner and the rest of the kitchen team, you’ll learn how we stretch dough, build pizzas, run the oven, and turn out every other item on our menu the way it’s supposed to be.

You set the standard on the line. Speed matters, but not at the cost of a pizza we wouldn’t eat ourselves.

Responsibilities during service:

• Assembling pizzas and other menu items to spec — every time, not just when it’s slow.
• Stretching dough, saucing, and topping with consistency.
• Running the oven: managing bake times, rotating, pulling at the right moment.
• Keeping your station stocked, clean, and organized through the rush.
• Communicating clearly with the rest of the line — calling out tickets, timing, and when you need a hand.

Prep and close responsibilities:

• Opening prep: sauces, dough, vegetables, proteins — whatever the day calls for.
• Following recipes and portioning standards. We don’t eyeball it.
• Maintaining food safety standards: temps, labels, rotation, cross-contamination.
• Breakdown and deep-clean at close. The kitchen you walk into tomorrow is the one you leave tonight.

What we expect:

• Previous restaurant or kitchen experience is preferred, but not required. We can train the right person; we cannot change the wrong one.
• Ability to work in a fast-paced environment without losing composure or quality.
• Strong communication. The line only works when people talk to each other.
• Reliability. Showing up on time, ready to work, is half the job.
• Food handler’s card, or willingness to get one before your first shift.
• Must be available evenings and weekends — that’s when a pizza shop lives.

Physical requirements:

• Able to stand for extended periods during a shift.
• Able to lift up to 35 lbs (stock, supplies).
• Comfortable working in a hot kitchen environment.

We offer:

• Competitive wages based on experience.
• A set, predictable schedule.
• A kitchen run by people who actually care about the food.
• Stability and opportunity. You take care of us, we’ll take care of you.

Qualified candidates will be contacted by phone. Please use the form to upload your resume — it will be reviewed by the owner.

Apply below

A baker at Sammy’s Pizza is the person responsible for the foundation of everything we serve. Pizza starts with the dough, and the dough starts with you. Working directly with the hands-on owner, you’ll learn to produce high-quality dough the Sammy’s way, day in and day out, with the consistency that keeps our customers coming back.

This is a craft role. We’re looking for someone who takes pride in getting it right, not just getting it done.

Responsibilities during your shift:

• Mixing, fermenting, and portioning dough to Sammy’s specifications.
• Monitoring hydration, temperature, and proof times. Adjusting based on conditions, not just the clock.
• Maintaining consistency across every batch. Our dough should taste the same on a Tuesday as it does on a Saturday.
• Tracking par levels so the line is never caught short and we’re never throwing product away.
• Keeping detailed notes on what you mixed, when, and any adjustments made.

Prep and close responsibilities:

• Supporting kitchen prep as needed: sauces, par-baked items, portioning, and other prep work.
• Maintaining food safety standards: temps, labels, rotation, and sanitation.
• Cleaning and breaking down your station and equipment at the end of every shift. A baker’s station is the cleanest station in the kitchen.
• Receiving and rotating flour and ingredient deliveries.

What we expect:

• Baking, pizza, or bread experience is preferred but not required. We can train the right person, but we cannot change the wrong one.
• A genuine interest in the craft of dough. This job rewards curiosity and attention to detail.
• Reliability and consistency. The whole shop runs on the dough being ready when service starts.
• Ability to work independently for stretches of the shift.
• Comfort with early morning starts. Bakers are the first ones in.
• Food handler’s card, or willingness to get one before your first shift.

Physical requirements:

• Able to stand for extended periods during a shift.
• Able to lift up to 50 lbs (flour bags, dough batches, stock).
• Comfortable working in a kitchen environment with flour dust and heat.

We offer:

• Competitive wages based on experience.
• A set, predictable schedule with morning hours.
• The chance to learn a craft from people who actually care about the product.
• Stability and opportunity. You take care of us, we’ll take care of you.

Qualified candidates will be contacted by phone. Please use the form to upload your resume — it will be reviewed by the owner.

Apply below

A prep cook at Sammy’s Pizza is the reason the line can move when the rush hits. Working directly with the hands-on owner and the kitchen team, you’ll handle the prep work that makes everything else possible: sauces, vegetables, proteins, portioning, and supporting the baker with dough when needed.

This isn’t a service-line role. You come in, you prep, you leave the kitchen set up so the night team can run. The line cooks count on you. So does the food.

Responsibilities during your shift:

• Executing the daily prep list: sauces, vegetables, proteins, portioning, and other prep items to Sammy’s specifications.
• Following recipes and portioning standards exactly. We don’t eyeball it.
• Labeling, dating, and rotating everything you prep. First in, first out, no exceptions.
• Keeping prep stations stocked and ready for the evening line.
• Supporting the baker as needed: portioning dough, helping with batches, stepping in when they need a hand.
• Communicating with the manager and line about what’s running low, what’s behind, and what needs ordering.

End of shift responsibilities:

• Maintaining food safety standards throughout the shift: temps, labels, rotation, sanitation, cross-contamination.
• Breaking down and deep-cleaning your station and equipment.
• Receiving and rotating deliveries when they arrive.
• Setting up the kitchen so the night team can hit the ground running.

What we expect:

• Restaurant or kitchen experience is preferred but not required. We can train the right person, but we cannot change the wrong one.
• Comfort working independently. A lot of prep is heads-down, get-it-done work.
• Attention to detail. Consistent prep is the difference between a good pizza and a great one.
• Reliability. If prep isn’t ready by service, the whole night suffers.
• Strong food safety habits, or willingness to learn them quickly.
• Food handler’s card, or willingness to get one before your first shift.
• Must be available daytime hours including weekends. Saturdays and Sundays are our heaviest prep days.

Physical requirements:

• Able to stand for extended periods during a shift.
• Able to lift up to 35 lbs (stock, ingredient containers, supplies).
• Comfortable working in a kitchen environment.

We offer:

• Competitive wages based on experience.
• A set, predictable daytime schedule.
• The chance to learn the foundations of how a real kitchen runs.
• Stability and opportunity. You take care of us, we’ll take care of you.

Qualified candidates will be contacted by phone. Please use the form to upload your resume — it will be reviewed by the owner.

Apply below