Hey All - we just opened our second location of our Neapolitan wood-fired pizza, Cane Rosso, in Dallas, TX.
We are in SERIOUS need of skilled pizzaioli that can handle volume with quality. We make 600-700 pizzas per day on the weekend in each location. It will be a great opportunity to learn under Dino Santonicola, our executive chef, who was born and raised in Naples and is one of only 2 fiduciaries of L’Associazone Verace Pizza Napoletana in the US.
We’ve been named “Best Pizza” by every publication in the DFW area, been featured on “America’s Best Bites” on Cooking Channel and “Diners, Drive Ins, & Dives” on Food Network. Come and be part of the fun. Tremendous growth opportunities and we pay VERY VERY well for skilled pizza makers.
Contact me directly if interested. [email protected] and check out website canerosso.com or look us up on FaceBook.
Thanks -
Jay Jerrier
Cane Rosso
We are in SERIOUS need of skilled pizzaioli that can handle volume with quality. We make 600-700 pizzas per day on the weekend in each location. It will be a great opportunity to learn under Dino Santonicola, our executive chef, who was born and raised in Naples and is one of only 2 fiduciaries of L’Associazone Verace Pizza Napoletana in the US.
We’ve been named “Best Pizza” by every publication in the DFW area, been featured on “America’s Best Bites” on Cooking Channel and “Diners, Drive Ins, & Dives” on Food Network. Come and be part of the fun. Tremendous growth opportunities and we pay VERY VERY well for skilled pizza makers.
Contact me directly if interested. [email protected] and check out website canerosso.com or look us up on FaceBook.
Thanks -
Jay Jerrier
Cane Rosso
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