Pico is looking for service-minded and dedicated team members for our Front Of House team over the summer – both part-time and full-time.
Your tasks will include guest service, table service, restocking, cleaning, and general restaurant operations. You’ll be trained and supported by experienced colleagues and managers, so you’ll quickly feel at home in the role.
If you’re looking for a summer job in Copenhagen with great people, good vibes, and lots of pizza – we’d love to hear from you!
Pico is looking for Restaurant Managers and Assistant Restaurant Managers. You will be responsible for the daily management of a Pico Pizza restaurant. You will be a hands-on manager who will work closely with your team to provide our guests with the best possible service, lead by example and contribute to a good working environment.
Responsibilities include shift planning, weekly status meetings, training employees, achieving defined business goals, collaborating with the head chef and sparring with other restaurant managers to improve management, guest satisfaction and working environment.
A young, international and dynamic workplace with high ceilings and room to develop both professionally and personally.
A workplace that values work-life balance and having fun while you work.
The opportunity to influence and help shape Pico Pizza to become a greater success with your thoughts and ideas.
Salary according to qualifications.
Great colleagues, staff parties and approval to organize more staff initiatives.
Please let us know if you are looking for a Restaurant Manager or Assistant Restaurant Manager.
We can’t wait to hear from you!
We currently have no open positions at Pico, but stay tuned – we are constantly updating with new job opportunities.
You are always welcome to send an unsolicited application!
Are you looking for a fun student job or do you have ambitions to become the country’s best pizzaiolo, then we have a place for you! Read more about the different roles in the Pico family.
Waitress, 21, Denmark
“I provide good hospitality. I welcome the guests, find them a menu and explain the concept. In this way, I am the link between the guest and the kitchen, so I am the one who has to make the puzzle work.
There is always a good atmosphere and I like the interior design, so it is a cozy place to work. And it always helps to have good colleagues! You are a team and everyone is really nice to work with.”
Favorite pizza: Rosemary’s Bacon. With cashew cream instead of cheese.
Waitress, 21, Denmark
“I provide good hospitality. I welcome the guests, find them a menu and explain the concept. In this way, I am the link between the guest and the kitchen, so I am the one who has to make the puzzle work.
There is always a good atmosphere and I like the interior design, so it is a cozy place to work. And it always helps to have good colleagues! You are a team and everyone is really nice to work with.”
Favorite pizza: Rosemary’s Bacon. With cashew cream instead of cheese.
Topper, 25, Spain
“Great pizza, better people. That’s how I would describe Pico in one sentence. There’s a good working environment, and since it can be a bit stressful when it’s really busy, it’s nice to know that I’m working with people I get along well with. Everyone is very easygoing and friendly, so you feel very welcome.
For me, it’s a really good student job. I really like that when I’m at Pico, I do the complete opposite of sitting at a desk, looking at a screen and studying. You have to work fast, use your body and you’re quite social.”
Favorite pizza: a Margherita is the kind of pizza that tells you if a restaurant makes good pizza. And I think Pico’s Margherita is really, really good.
Topper, 25, Spain
“Great pizza, better people. That’s how I would describe Pico in one sentence. There’s a good working environment, and since it can be a bit stressful when it’s really busy, it’s nice to know that I’m working with people I get along well with. Everyone is very easygoing and friendly, so you feel very welcome.
For me, it’s a really good student job. I really like that when I’m at Pico, I do the complete opposite of sitting at a desk, looking at a screen and studying. You have to work fast, use your body and you’re quite social.”
Favorite pizza: a Margherita is the kind of pizza that tells you if a restaurant makes good pizza. And I think Pico’s Margherita is really, really good.
Pizzaiolo, 29, Argentina
“As a pizzaiolo, you obviously learn how to make really good pizza, but I’ve also learned a lot about teamwork and adapting to different personalities. You talk to a lot of different people in a day, and everyone is looking for different dining experiences.
When you start at Pico, the most important thing is to have a good attitude. If you’re open and have good energy, you can learn a lot. It’s okay not to know that much at the beginning. You’ll have to learn that.”
Favorite pizza: Sweet Cheesus! Without a doubt.
Pizzaiolo, 29, Argentina
“As a pizzaiolo, you obviously learn how to make really good pizza, but I’ve also learned a lot about teamwork and adapting to different personalities. You talk to a lot of different people in a day, and everyone is looking for different dining experiences.
When you start at Pico, the most important thing is to have a good attitude. If you’re open and have good energy, you can learn a lot. It’s okay not to know that much at the beginning. You’ll have to learn that.”
Favorite pizza: Sweet Cheesus! Without a doubt.
Restaurant Manager, 26, Argentina
“I started as a pizzaiolo, but when our second store opened I became the Restaurant Manager. Even though I have that role, I’m not pigeonholed like that. We all work together to give our guests a great experience. I have more responsibility, but it’s a team effort.
Our team is made up of people from all over the world. I like learning about other cultures. In Argentina, where I’m from, we have these deep pan pizzas with lots of cheese, so it’s pretty cool to learn from skilled pizzaiolos here, some of whom have more than 10 years of experience.”
Favorite pizza: Sweet Cheesus. But Argentinian pizza is the best in the world. Sorry, Italians!
Restaurant Manager, 26, Argentina
“I started as a pizzaiolo, but when our second store opened I became the Restaurant Manager. Even though I have that role, I’m not pigeonholed like that. We all work together to give our guests a great experience. I have more responsibility, but it’s a team effort.
Our team is made up of people from all over the world. I like learning about other cultures. In Argentina, where I’m from, we have these deep pan pizzas with lots of cheese, so it’s pretty cool to learn from skilled pizzaiolos here, some of whom have more than 10 years of experience.”
Favorite pizza: Sweet Cheesus. But Argentinian pizza is the best in the world. Sorry, Italians!
Operations Manager, 29, Denmark
“As an Operations Manager, you have a lot of freedom under responsibility. If you like to have your hand on the stove and be challenged, then you can do it. You see results quickly and can create results yourself, because new initiatives can be quickly launched in collaboration with the Restaurant Manager.
You have to be able to have a lot of balls in the air. It can feel busy, but it’s also great to be challenged. You have to be able to think on your feet.”
Favorite pizza: Margherita. Simple and classic.
Operations Manager, 29, Denmark
“As an Operations Manager, you have a lot of freedom under responsibility. If you like to have your hand on the stove and be challenged, then you can do it. You see results quickly and can create results yourself, because new initiatives can be quickly launched in collaboration with the Restaurant Manager.
You have to be able to have a lot of balls in the air. It can feel busy, but it’s also great to be challenged. You have to be able to think on your feet.”
Favorite pizza: Margherita. Simple and classic.
