Chef Manager / Pizzaiolo

FORNO di FONTAINE — Calgary Farmers’ Market West

Full-time, permanent | Wednesday to Sunday | In person

$23–$25 per hour, based on experience, plus shared tips

FORNO di FONTAINE is seeking an experienced Chef Manager / Pizzaiolo to lead our kitchen at Calgary Farmers’ Market West.

This hands-on leadership position combines culinary skill, team development and daily kitchen management. The Chef Manager will be engaged in kitchen operations while ensuring the team has the training, direction and organization needed to perform at its best.

We specialize in made-to-order Neapolitan-style pizza and fresh, house-made pasta. We believe great food should be made properly—with strong technique, genuine hospitality and respect for exceptional ingredients sourced primarily from Alberta and Italy.

Leadership and Team Development

We are looking for a strong leader and team builder who can bring people together around clear standards and a shared commitment to excellence.

The successful candidate will

- Lead with consistency, professionalism and respect
- Build a positive, accountable and team-oriented kitchen culture
- Set clear expectations and give employees the direction and resources needed to succeed
- Train, coach and motivate employees at different experience levels
- Recognize individual strengths and help team members develop
- Address performance concerns promptly, fairly and constructively
- Maintain composure and provide clear direction during busy periods
- Encourage communication, cooperation and shared responsibility
- Help recruit, onboard and retain dependable employees
- Lead by example in quality, organization, cleanliness and customer service

Kitchen and Operational Leadership The Chef Manager will participate in daily operations while training, directing and motivating the team to complete the following responsibilities consistently and to FORNO standards:
- Oversee daily kitchen operations and remain engaged with the team
- Prepare, stretch, top and bake pizzas consistently to FORNO standards
- Coordinate preparation and service for busy lunch and dinner periods
- Maintain consistency in food quality, portioning and presentation
- Create staff schedules based on production and service requirements
- Manage ordering, receiving, inventory and product rotation
- Communicate consistently with our off-site production team regarding dough quantities, quality, deliveries and operational requirements
- Monitor food costs, labour, portioning and waste
- Maintain high standards of cleanliness, sanitation and food safety




- Ensure equipment is used, cleaned and maintained properly
- Complete opening, closing and cash-handling responsibilities as required
- Support thoughtful and professional customer service
- Communicate operational concerns and recommended solutions clearly to ownership
- Establish effective systems, delegate responsibilities and follow up to ensure work is completed properly
- Take responsibility for problems and see them through to resolution

The Chef Manager is not expected to complete every task personally. They are expected to understand each responsibility, participate where needed and develop a team capable of completing the work consistently, efficiently and with pride. Business Growth and Continuous Improvement

We are looking for someone who can see beyond the immediate demands of the kitchen and help identify opportunities to strengthen and grow FORNO di FONTAINE.

This may include

- Identifying ways to improve kitchen systems and efficiency
- Suggesting menu items, seasonal features and product improvements
- Recognizing opportunities to increase sales and improve the customer experience
- Monitoring customer feedback and identifying useful patterns
- Improving food-cost control, production planning and waste reduction
- Supporting catering, special events and other potential revenue opportunities
- Working with ownership to turn good ideas into practical, measurable action
- Contributing to the long-term development of our people, products and operations

We value initiative and thoughtful ideas. The Chef Manager will be encouraged to recognize opportunities, present well-considered recommendations and help carry approved initiatives through to completion.

Required Qualifications

- Minimum three years of professional cooking experience
- Previous kitchen leadership or supervisory experience
- Professional pizza-making experience
- Strong line-cooking and kitchen-management skills
- Demonstrated ability to train, motivate and develop a team
- Experience with scheduling, ordering, inventory and cost control
- Strong organizational, cleanliness and food-safety standards
- Ability to communicate effectively with employees, customers,



ownership and our off-site production team
- Availability to work full-time, Wednesday through Sunday
- Strong English communication skills
- Legal authorization to work in Canada

Preferred Qualifications
- Experience with Neapolitan-style pizza
- Fresh-pasta experience
- Experience contributing to menu or business development
- Food Safe, SafeCheck, Food Handler certification or equivalent
- Experience managing a counter-service or open-kitchen operation

The Person We’re Looking For You are a capable chef, a strong communicator and a natural team builder. You understand that successful leadership requires clear expectations, effective training, consistent follow-through and genuine investment in people.

You are willing to participate in the work while also knowing how to delegate, motivate and hold people accountable. Your success will be measured not only by what you accomplish personally, but by how effectively the entire team performs.

When you recognize a problem or an opportunity, you do more than point it out—you consider the options, recommend a solution and help move it forward.

Most importantly, you take pride in building a team that delivers excellent food and a memorable customer experience every day.

Compensation and Benefits

- $23–$25 per hour, based on experience
- Participation in our shared hourly tip pool
- Formal performance and compensation review after 90 days
- Overtime pay where applicable
- Discounted or complimentary food
- Employee store discount
- In office parking

The 90-day review will consider leadership, team development, operational performance and contribution to the growth of the business. It is an opportunity to review performance and compensation and does not guarantee an automatic wage increase.

How to Apply

Please submit your résumé with a brief introduction answering the following:
- What kitchen teams have you previously led and developed?
- What professional pizza-making experience do you have?
- Tell us about an operational or business opportunity you identified and helped implement.
- Why does this Chef Manager / Pizzaiolo position interest you?

We are looking for someone who can build a strong team, protect the quality of what we do and help us grow what comes next. Job type: Full-time, permanent

Schedule: Five days per week, Wednesday through Sunday

Work location: Calgary Farmers’ Market West, Calgary, Alberta

Work arrangement: In person

Job Type: Full-time

Pay: $23.00-$25.00 per hour

Work Location: In person

📌 Pizza Chef (Calgary)
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