Recently, I installed a very fine Tuscan wood-fired Mugnaini oven in a soon to open Italian restaurant in an upscale Toronto neighborhood. The owners are looking for a pizzaiolo to handle the peels and work with the oven. This could be a good gig for a qualified person: Italian background preferred (speaker, even better), experience with Neapolitan/Caputo pizza preferred, WFO experience a definite asset,. Head chef is from the Lake Como region. Either contact me at
www.marygbread.com or through the forum for more details. The position would begin almost immediately.
CJ
