Legacy Restaurant Group - Jacksonville
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Pizza Maker
role at
Legacy Restaurant Group - Jacksonville .
1 week ago Be among the first 25 applicants
Job Summary We are looking for a Pizza Maker to join our kitchen staff and make delicious pizzas based on both traditional and modern recipes. Responsibilities include preparing pizza dough, slicing and chopping toppings such as vegetables and meats, and executing customers’ orders while considering special requests. To be successful you should have experience with various pizza types and be available to work during business hours. You will help increase client satisfaction by preparing high‑quality pizzas.
Reports To Kitchen Manager
Activities & Responsibilities
Promote, work, and act in a manner consistent with the mission of Legacy Restaurant and its affiliates to include Mellow Mushroom, Burrito Gallery and The French Pantry, providing a unique and extraordinary experience that earns loyalty from guests and team members.
Prepare pizzas from our menu and based on custom orders.
Bake a wide variety of pizza doughs, including thin crust, thick crust and calzones.
Wash and chop vegetables (e.g., tomatoes, peppers, onions, mushrooms).
Monitor food stock.
Use less traditional ingredients to appeal to a larger audience (e.g., vegan cheese, gluten‑free flour).
Cook appetizers such as bruschetta, pretzel bites, chicken wings, garlic breads and salads.
Recommend new recipes to update our menus.
Maintain a clean cooking station and sterilize equipment.
Inspect and clean, and maintain food preparation areas to ensure safe and sanitary food‑handling practices.
Ensure food is stored and cooked at correct temperature by regulating oven, grill, roaster and other equipment settings.
Ensure freshness by checking for quality, tracking old and new items, and rotating stock.
Comply consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Take responsibility for the quality of products served.
Maintain sufficient levels of food products at line stations to support smooth service.
Handle, store and rotate all food products and supplies according to policies.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil and steam meats, vegetables and other foods.
Weigh, measure and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Portion, arrange and garnish food according to standard portion sizes and recipe specifications, and serve food to servers or guests.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing with utensils.
Follow proper plate presentation and garnish set‑up for all dishes.
Carve and trim meats for hot or cold service, or for sandwiches.
Assist in food prep assignments during off‑peak periods as needed.
Substitute for or assist other cooks during emergencies or rush periods.
Close the kitchen following the closing checklist for kitchen stations and assist others in closing.
Attend all scheduled employee meetings and offer suggestions for improvement.
Coordinate with and assist fellow employees to meet guests’ needs and support restaurant operations.
Fill in for fellow employees where needed to ensure guest service standards and efficient operations.
Tools & Technology
Commercial use: blenders, grinders, slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers.
Cutting machinery.
Domestic knives.
Food safety labeling systems.
Personal computers.
Point of sale terminal.
Slicing machinery.
Menu planning software.
Inventory management software.
Aloha Point‑of‑sale software.
Spreadsheet software (Microsoft Excel).
Minimum Qualifications
Two or more years of experience in kitchen preparation and cooking.
At least six months experience in a similar capacity.
Able to communicate effectively with managers and kitchen personnel.
Able to reach, bend, stoop and frequently lift up to 40 pounds.
Able to work in a standing position for long periods of time (up to nine hours).
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Pizza Maker
role at
Legacy Restaurant Group - Jacksonville .
1 week ago Be among the first 25 applicants
Job Summary We are looking for a Pizza Maker to join our kitchen staff and make delicious pizzas based on both traditional and modern recipes. Responsibilities include preparing pizza dough, slicing and chopping toppings such as vegetables and meats, and executing customers’ orders while considering special requests. To be successful you should have experience with various pizza types and be available to work during business hours. You will help increase client satisfaction by preparing high‑quality pizzas.
Reports To Kitchen Manager
Activities & Responsibilities
Promote, work, and act in a manner consistent with the mission of Legacy Restaurant and its affiliates to include Mellow Mushroom, Burrito Gallery and The French Pantry, providing a unique and extraordinary experience that earns loyalty from guests and team members.
Prepare pizzas from our menu and based on custom orders.
Bake a wide variety of pizza doughs, including thin crust, thick crust and calzones.
Wash and chop vegetables (e.g., tomatoes, peppers, onions, mushrooms).
Monitor food stock.
Use less traditional ingredients to appeal to a larger audience (e.g., vegan cheese, gluten‑free flour).
Cook appetizers such as bruschetta, pretzel bites, chicken wings, garlic breads and salads.
Recommend new recipes to update our menus.
Maintain a clean cooking station and sterilize equipment.
Inspect and clean, and maintain food preparation areas to ensure safe and sanitary food‑handling practices.
Ensure food is stored and cooked at correct temperature by regulating oven, grill, roaster and other equipment settings.
Ensure freshness by checking for quality, tracking old and new items, and rotating stock.
Comply consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Take responsibility for the quality of products served.
Maintain sufficient levels of food products at line stations to support smooth service.
Handle, store and rotate all food products and supplies according to policies.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil and steam meats, vegetables and other foods.
Weigh, measure and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Portion, arrange and garnish food according to standard portion sizes and recipe specifications, and serve food to servers or guests.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing with utensils.
Follow proper plate presentation and garnish set‑up for all dishes.
Carve and trim meats for hot or cold service, or for sandwiches.
Assist in food prep assignments during off‑peak periods as needed.
Substitute for or assist other cooks during emergencies or rush periods.
Close the kitchen following the closing checklist for kitchen stations and assist others in closing.
Attend all scheduled employee meetings and offer suggestions for improvement.
Coordinate with and assist fellow employees to meet guests’ needs and support restaurant operations.
Fill in for fellow employees where needed to ensure guest service standards and efficient operations.
Tools & Technology
Commercial use: blenders, grinders, slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers.
Cutting machinery.
Domestic knives.
Food safety labeling systems.
Personal computers.
Point of sale terminal.
Slicing machinery.
Menu planning software.
Inventory management software.
Aloha Point‑of‑sale software.
Spreadsheet software (Microsoft Excel).
Minimum Qualifications
Two or more years of experience in kitchen preparation and cooking.
At least six months experience in a similar capacity.
Able to communicate effectively with managers and kitchen personnel.
Able to reach, bend, stoop and frequently lift up to 40 pounds.
Able to work in a standing position for long periods of time (up to nine hours).
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