Pit Master

The Pit Master / BBQ Program Lead is responsible for operating and managing the store’s smoked meats and BBQ program. This role oversees the preparation, seasoning, smoking, and merchandising of high-quality barbecue products while maintaining strict food safety and quality standards. The Pit Master will also lead the store’s value-added meat program, creating seasoned and marinated ready-to-cook meat products that enhance customer convenience and drive department sales.

This position requires a passion for barbecue, strong attention to detail, and the ability to manage production, inventory, and product quality in a retail environment.

Key Responsibilities

BBQ & Smoked Meats Program

• Operate and maintain smokers and BBQ equipment safely and efficiently

• Prepare and smoke meats including brisket, ribs, pork butt, chicken, and other specialty items

• Manage smoking schedules to ensure consistent product availability and freshness

• Monitor cooking temperatures, smoke levels, and cooking times to maintain consistent quality

• Slice, portion, package, and merchandise smoked meats for retail sale

Value-Added Meat Production

• Oversee the preparation of marinated, seasoned, and ready-to-cook meat products

• Develop new value-added products to increase sales and customer convenience

• Ensure all products are properly labeled, packaged, and rotated

• Maintain consistent flavor profiles and quality standards across all products

Quality & Food Safety

• Follow all food safety, sanitation, and HACCP procedures

• Maintain clean, organized production and cooking areas

• Ensure proper handling, storage, and temperature control of all products

• Monitor product freshness and ensure proper rotation (FIFO)

Merchandising & Sales

• Work with department leadership to plan BBQ and value-added product offerings

• Maintain attractive displays and product presentation

• Support promotions, seasonal BBQ offerings, and special events

• Provide product knowledge and recommendations to customers

Team Leadership & Operations

• Assist in managing production levels to meet demand

• Monitor inventory levels of meats, spices, marinades, and packaging supplies

• Help maintain equipment and report maintenance needs

Qualifications

Qualifications

• Experience in BBQ, smoking meats, or commercial kitchen cooking preferred

• Meat cutting or meat department experience is a plus

• Knowledge of seasoning, marinating, and cooking techniques for various meats

• Strong understanding of food safety and sanitation practices

• Ability to operate smokers and cooking equipment safely

• Strong attention to detail and consistency in food preparation

• Ability to work early mornings, weekends, and holidays as needed

Physical Requirements

• Ability to lift up to 50 lbs

• Ability to stand for extended periods

• Ability to work in hot environments around cooking equipment