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. You'll 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. Our values: Be Honest. Be Respectful. Be Committed. Be Disciplined. Be Supportive.
Responsibilities
- Run smokers with skill and consistency
- Cut and portion meat to spec
- Monitor quality of smoked meat
- Manage inventory and food waste in the pit and meat area
- Follow process and procedure to the letter
- Maintain safety and sanitation standards
Requirements
Experience as a pitmaster, meat cutter, line cook, expediter, or prep cook is wanted. You are disciplined, consistent, and genuinely proud of the craft. Low and slow isn't just how we cook—it's how you build a reputation.
The 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 lbs, with constant exposure to heat. Bending, reaching, climbing, and equipment operation are all part of the craft. Reasonable accommodations are available upon request.
Benefits
- Competitive pay
- Flexible schedules
- Discounted meals
- Medical, dental, vision coverage
- 401(k) plan
- Employer‑paid life insurance
- Vacation for eligible team members
- Life Assistance Program
- Bar‑B‑Q Family Fund
Pay
$18‑$20 per hour