Head Chef/Kitchen Manager

Pizzeria di Territorio is an innovative elevated Italian pizzeria set to open in Raleigh, NC, in early 2027. This unique dining concept specializes in authentic regional Italian cuisine, featuring DOP-certified ingredients, slow-fermented doughs, and traditional brick oven techniques to create an exceptional culinary experience rooted deeply in Italy’s distinct territories. Occupying a spacious 3,500-square-foot venue, the establishment also incorporates Stoccaggio, an intimate speakeasy-style bar offering an upscale small-plates menu and a cozy atmosphere. The name "Di Territorio," meaning "of the territory," reflects the restaurant's commitment to celebrating the origins and stories behind each ingredient and dish, from the volcanic soils of San Marzano to the mountainous regions known for Parmigiano Reggiano and the fiery flavors of Calabrian 'Nduja. This dedication ensures that every dish tells a story through authenticity and reverence, bringing a soulful taste of Italy to Raleigh's culinary scene.

The role of Chef-Manager hybrid at Pizzeria di Territorio is an exciting opportunity for a culinary professional passionate about authentic Italian cooking and restaurant leadership. This part-time engagement begins during the design and build-out phase, transitioning to full-time two months before the opening. The ideal candidate possesses a deep understanding of Italian regional cuisine, dough fermentation, ingredient sourcing, and brick oven craftsmanship, combined with a strong operational and managerial skill set. Responsibilities include overseeing all aspects of the back-of-house (BOH) operation, from scheduling and inventory management to cost control and vendor relationships. The role demands creativity in developing an elevated menu that highlights the diverse culinary geography of Italy, including regional pizza styles, antipasti, salumi, formaggi, and seasonal specials. The Chef-Manager will manage a precision-driven slow-fermentation dough program, ensuring consistency and quality that forms the foundation of the restaurant’s offerings.

Leadership is a key element of this role, with the Chef-Manager expected to hire, train, and mentor the kitchen team, fostering a culture of craftsmanship, mutual respect, and pride. Financial oversight is critical, with targets set for food costs at 27% and BOH labor at 22% of revenue, requiring full P&L literacy and monthly reporting. Partnering with local NC farms and trusted Italian DOP importers, the Chef-Manager will maintain excellent supplier relationships to support the restaurant’s terroir-driven philosophy and ingredient integrity. Maintaining impeccable health, safety, and sanitation standards is mandatory, with ServSafe certification required or to be obtained before opening. This role also collaborates closely with ownership and the general manager on menu pricing, themed events, producer dinners, and community engagement initiatives. Additionally, the position includes designing the nightly family meal to inspire team culture and responsibility for the Stoccaggio speakeasy’s small-plates program and off-premise food quality for takeout and delivery. The compensation package features a competitive salary ranging from $68,000 to $82,000 base, with potential bonuses up to $10,000 annually based on performance metrics, along with a host of benefits supporting professional growth and work-life balance. Applicants are encouraged to share personal reflections on Italian cuisine as part of their application process, emphasizing the restaurant’s dedication to authentic and heartfelt culinary storytelling.