Dream jobs are few and far between, but this opening at Paesano Pizza is calling for a professional pizza taster could be perfect for food lovers.
Is feasting on wood-fired Neapolitan pizzas your calling in life? Well, this job advert could be made for you.
It sounds unreal, but the Glasgow pizza restaurant is on the hunt for someone with a 'delicious' obsession with food.
The perfect candidate must withstand the burden of dining with them every fortnight, tasting new specials and sharing their 'foodie findings' on social media.
Paesano posted the advert yesterday on Instagram, GlasgowLive reported, with a call-out saying: "Come and get a slice of the action... if you've got a stomach for it."

"Paesano kneads you," reads the headline of the dream job advert. "Hungry? Want a slice of the Paesano action? How about the full pizza? Why not make it three!?"
This will be the first official professional pizza taster for the Glaswegian restaurant located in the city centre and west end.
Paesano bosses say this role is not for the 'faint hearted' or the 'faint of palate' as only a true food lover will fit the bill as their 'pizza-fluencer'.
There is a catch, however - this dream job is unpaid, but you'll be able to dine with a friend on the job.
Candidates should have a social media presence where food is a regular theme, because you'll need to put those skills to work on Paesano's Instagram and TikTok.
To be in the running, you'll need to have dined at the popular restaurant at least once and preferably 'much, much more often' and feel a little spark in your heart at the thought of Instagram.
Here's what Paesano had to say: "We're on the search for our very first Professional Pizza Taster. We know - we almost can't quite believe it either.
"We are looking for someone to dine with us every two weeks, taste test our new specials and share their foodie findings with us and the world of social media.
"Want a piece of the pie? Then simply click the link in our bio to apply."
Check out the full dream job advert and apply here.
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