We ARE Hiring!
The Pitmaster/Meatcutter is responsible for the training of our
pit and meat operations and monitoring and managing the overall
quality of our smoked meats. Responsibilities include food quality
management, training, proficiency in using our smoker management
tools, safety and sanitation practices, working to ensure best food
cost and food waste in the pit department and execution of brand
excellence through the highest quality barbecue available.
Essential Job Functions:
Has a complete understanding of all meats, seasonings, smoking
procedures, cleaning, and portioning procedures.
Sets up, stocks and organizes workstation at the beginning of
Sets levels for production of food items.
Cuts and prepares food items. Portions food items and stores them
in proper containers.
Uses knives, measuring ladles, scoops, scales, can opener, or other
kitchen equipment, tools or utensils.
Checks stock levels in coolers for sufficient stock.
Maintains proper food storage temperatures and rotation, using FIFO
Performs other duties in all areas of the kitchen as needed.
Understands and can easily discuss all quality identifiers of
Can identify food items, produce, meats, cheeses, sauces, and
Ensures smoked meats are properly prepared, processed, and
plated during shifts.
Knows cooking times for all items to ensure correct
Organizes items for preparation in order to ensure accuracy of
Prepares menu items, paying attention to plate presentation and
garnish of each plate.
Comprehends all productions sheets and tools as they pertain to
the pit department and can use them in daily operations as well as
Works directly with chef when new products and procedures are
implemented in our pit stations to ensure clarity and
Works directly with employees to teach and train all of our pit
and meat station specifications.
Ensures that specifications for our pit and meat stations are not
Sets a standard of personal appearance that shows pride in the
position and instills that pride to other employees.
Ensures cleanliness of pit stations, meat stations, CVAPs,
slicers, and meat coolers are all kept compliant to health
Cleans and sanitizes workstation during the day and at the end
of the day.
Correctly sets up, operates, breaks down and cleans all
Follows sanitary practices for food handling, general cleanliness,
and maintenance of Kitchen area.
Understands smoker operating and cleaning procedures and ensures
that smokers are kept in top condition and smoking at correct
Understands CVAP operating procedures and ensures they are kept
clean and are set at correct operating levels.
Understands slicer operation, safety, maintenance, and ensures that
these standards are followed.
Performs routine inspections of pit, meat, and meat cooler areas
monitoring of general cleanliness and facility care.
The Pitmaster may have the opportunity to assist the chefs and
Local Owners at off premise caterings and events. When that is the
case, professional appearance, demeanor, and execution of our
product are critical to assist in successful presentation.
Handles multiple priorities, works under stress, and exercises
good judgment when dealing with guest situations and
Factors Important for Successful Performance in this
To perform this job successfully, and individual must be able to
perform each essential duty satisfactorily. The requirements listed
below are representative of the knowledge, skill, and/or ability
required. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential
A professional appearance and professional demeanor is
Following established procedures in an efficient manner.
Cooperating with other employees to meet the demands of the
Experience and Educational RequirementsA high school diploma is
desired, but not required. Experience with general kitchen
techniques and equipment is required.
Physical Requirements (Reasonable Accommodations may be
Performs duties that require bending, lifting, reaching and
turning. Transports items and containers (weighing up to 50 lbs.)
to and from stock and kitchen locations. Is able to stand up to 8
hours or longer if needed.
Additional requirements include:
Standing and Walking 100% of the time Lifting up to 80 pounds to
waist high Lifting up to 30 pounds to shoulder high Carrying up to
80 pounds for short distances Constant exposure to heat Bending and
reaching from under the counter (5 inches above the ground) to 6
feet above the ground with at least one arm Climbing ladder and
step stool Dexterity required for handling food items and
NOTE: The duties and responsibilities in this job description is
not intended to be all-inclusive. Other duties and responsibilities
may be assigned as needed to meet the ongoing needs of the