Hi folks, we are looking for the right people to join our family! Who are the right people? Cooks who enjoy baking and working with great seasonal and local produce. Servers who enjoy serving delicious food and non pretentious wine, and those who believe in genuine hospitality. Baristas who are down to make coffee and do just about anything else that needs to be done in a restaurant. People who are doing something on the side but wanna work hard, be reliable and make some bucks. IF any of these scenarios sound like YOU cruise through with a COVER LETTER AND RESUME (emailing these are fine too). Pizzetta is a great place to work so if you hate the restaurant you're currently in or hate the clientele we might be the spot for you.
The Richmond is one of the last places in SF that feels like old SF before tech and Pizzetta is proud to be the neighborhood's littlest gem. Good food, chill vibes, camaraderie and sf values are what we are all about. We love to see families sitting next to lawyers, sitting next to tattoo artists, sitting next to people who work in the industry. We love to see people get down on some cab franc and brussels sprouts on their pizza. We love to see people actually share a meal devoid of phones. We love to see people who are looking to unwind after a day and leave the rat race at the door. We love to be a place where all incomes and backgrounds are welcome. More importantly we love to be a reliable place for folks who feed this town come to dine. It's not uncommon to see the owners/chefs/servers/managers/sommeliers of some of the finest restaurants in SF chowing down on some pizzas at Pizzetta.
In a perfect world your day would be like this:
If you're a person who likes to cook and work mornings, you will start with an americano or cappuccino while we shape and roll out the dough. Then once we are awake we lay into creating our desserts, daily starters and pizza toppings for the day. Around 11:30 we open up and serve some chill folks lunch (they might be coming from the De Young or the Legion of Honor, or a walk on baker beach, or a walk around land's end, or they might be some cool industry peeps trying to enjoy a lunch before heading into work). After lunch we tidy up for the night crew and head out to enjoy our evening or the rest of the day.
If you're a night person you could be doing one of many jobs (bouncing/hosting, waiting on tables, pizza maker, appetizer/salad person, barista/dishwasher/pizza finisher). You'll cruise in by 4:30 and finish setting up the restaurant. We open at 5pm and hopefully nice people come in. Hopefully these people make the space feel fun and popping. Hopefully these folks enjoy beer and wine and wanna truly experience what we have to offer. Hopefully there is a wait. Around 9pm when the last guest has been served we make ourselves some pizzas and salads, sit down to eat and enjoy some of the wine that's left open. After some good food, wine and conversations we get up about 45 minutes later and finish shutting down and cleaning. Depending on our intensity we are out the door by 11:30 and there may be some dice involved. At that point our bellies are full and hopefully there's a decent wad of cash in our pockets.
If both or either of these scenarios sound like a place that you wanna be please apply.
Kaiser Silver is supplied free of charge to anyone working 30+ hours a week. Prep shifts start at 20 per hour and all service shifts pay 16 plus tips. In a pooled house all folks are expected to work hard, show up and not be afraid to roll up their sleeves and get their hands dirty.