Pizza Chef & Dough Specialist

Artisan Pizza Chef & Dough Specialist / New Opening Edinburgh City Centre / £27,000 per annum

Are you a master of fermentation or a baker looking for a new challenge? A new food concession, Flùr Pizza Pasta, will soon be arriving in Edinburgh, and we are now looking for an experienced Chef to join our founding team in the heart of the city.

We are now looking for a skilled professional to lead their Dough Programme. This is a pivotal role within the new team, focusing on the science and art of the perfect crust. We are specifically seeking someone with a deep passion for artisan dough making, particularly those experienced with Biga and/or natural leavens (sourdough).

So whether you are a seasoned Pizzaiolo with a full skill set or a Baker looking to transition into a dynamic restaurant environment, this role is about technical precision and consistency. You will be the guardian of the dough, ensuring every batch meets our high artisan standards.

We know that true dough specialists are rare, so we are looking for specific skills and passion over a standard job title.

Key Responsibilities of the Dough Specialist:

• Leading the production of our artisan dough using long-fermentation techniques.
• This role offers a unique schedule, perfect for those who prefer daylight hours. You will typically start at 7:00 am and finish around 2:00 pm.
• Responsible for dough preparation and associated mise-en-place to a high, consistent standard.
• Helping to train less experienced team members in the "art of the dough".

Essential Skills & Attributes:

• Proven experience handling dough, with a functional knowledge of fermentation (Biga/Sourdough).
• The ability to produce perfect results consistently every time.
• Comfortable with a 7:00 am start to ensure the dough is ready for service.
• You need to be reliable, professional, and a genuine team player.

Why Join us?

• £27,000 per annum (or £13.50 to £15 per hour)
• Enrolment in Nest pension scheme / Extensive discounts throughout St James Quarter
• Working hours are 7:00 am to around 2:00 pm
• Enjoy your evenings off with an earlier finish than traditional chef roles.
• Be a founding member of a brand-new artisan team in Edinburgh City Centre.
• An exciting opportunity to grow alongside a new and ambitious brand.

Ready to bring your dough expertise to Edinburgh? If you have the skills and the passion for artisan fermentation, we want to hear from you. Apply Now with your CV and a brief note about your experience with sourdough or Biga.