Pitmaster/ Meatcutter
About the role
Own the pit and meat operation: run our smokers with skill and consistency, cut and portion to spec, and monitor the quality of every pound of smoked meat that leaves your station. Manage inventory and food waste in the pit and meat area, follow process and procedure to the letter, and hold the line on safety and sanitation, because the whole brand rides on what comes off your smoker.
Requirements
Your experience as a pitmaster, meat cutter, line cook, expediter, or prep cook is wanted here. You're disciplined, consistent, and genuinely proud of the craft. Low and slow isn’t just how we cook—it’s how you build a reputation.
Benefits
- Competitive pay and flexible schedules
- Discounted meals (you’ll be eating well)
- Medical, dental, vision, 401(k), employer‑paid life insurance, and vacation for eligible team members
- Life Assistance Program and Bar‑B‑Q Family Fund
- Real advancement, from the pit to kitchen manager and beyond
Pay
Earn $14‑$19 an hour.
Physical requirements
This role is hands‑on and high‑energy. You’ll be on your feet up to 8+ hours a day in a live kitchen, lifting up to 50 lb, with constant exposure to heat. Bending, reaching, climbing, and equipment operation are all part of the craft. Reasonable accommodations are available upon request.
Our values
- Be Honest.
- Be Respectful.
- Be Committed.
- Be Disciplined.
- Be Supportive.