Six people, so a seventh matters
Work with us
Paid trial shifts, tips pooled and split by hours including the kitchen, and the rate written in the advertisement rather than negotiated at interview.
What we will tell you before you apply
A pizzeria is busy when everybody else is not. That means Friday and Saturday evenings, most of December, and every day it rains. If you need weekends, this is not the job, and it is better for both of us if you know that from a website rather than from a rota six weeks in.
The kitchen is hot. The oven room in August is genuinely hot, and no amount of extraction fixes a 900°F fire in a small room. Nobody who has worked here has been surprised by that, because we say it at the interview.
In exchange: the rate is in the advertisement, the trial shift is paid, the tips are pooled and split by hours worked so the person on the dough bench gets the same share as the person at the counter, and the shop is small enough that what you do is visible.
Roles that come up
Counter and slice
Taking orders, working the slice rack and the telephone. No experience needed; a second language is genuinely useful here.
Prep and dough
Mornings. Mixing, balling, racking, roasting the vegetables. The most underrated job in the building and the one that decides how the pizza tastes.
Pizzaiolo
The deck ovens or, rarely, the coal oven. Real experience required, and you will be asked to make pizzas as part of applying.
Delivery riders
Evenings and weekends. Our own riders rather than an app, and the delivery fee goes to you in full.
The rate is in the advert
Not “competitive”, not “depending on experience”. A number, before you spend an evening applying.
Paid trial shift
One shift, paid at the full rate. An unpaid trial shift is working for nothing and we will not ask for one.
Tips include the kitchen
Pooled and split by hours worked. The person who mixed the dough at six in the morning is part of why somebody tipped at nine at night.
Asked at interview
Questions about working here
Do I need experience?
For the oven, yes — a great deal of it, and we will ask you to make pizzas rather than talk about them. For the counter and the prep bench, no. Several of the best people who have worked here arrived with none.
What are the hours really like?
Split shifts for the kitchen and long evenings at the weekend, because that is when a pizzeria is busy. If you need every Friday night free, this is not the job, and we would rather say so at the start.
Do you pay above minimum?
Yes, for every role, and the rate is stated in the advertisement rather than discussed at interview. Tips at the counter are pooled and split by hours worked, including the kitchen.
Is there a trial shift?
Yes, one paid trial shift for every role. We think an unpaid trial shift is working for nothing and we do not do it.
What is it actually like to work here?
Hot, loud at the weekend, and small enough that everybody sees everything. Sal will tell you if a pizza is wrong and will not mention it again afterwards. The shop closes on Christmas Day and Thanksgiving.
Nothing open at the moment is advertised on this page, because a demonstration site has no real vacancies. In the ordinary way of things you would write to us or come in and ask.
Come in and ask
Talk to Nina
The honest way to find out whether you would want to work in a room like this is to stand in it at seven o'clock on a Friday. Come in, order a slice, and ask whether anything is going.