Pitmaster/Meatcutter

Responsibilities

• Own the pit and meat operation: run smokers with skill and consistency.
• Cut and portion meat to specification and monitor the quality of every pound of smoked meat that leaves the station.
• Manage inventory and food waste in the pit and meat area.
• Follow process and procedure to the letter, maintaining safety and sanitation standards.
• Other job‑related duties may be assigned as business needs require.

Requirements

• Experience as a pitmaster, meat cutter, line cook, expediter, or prep cook.
• Disciplined, consistent, and genuinely proud of the craft.
• Commitment to the “low and slow” cooking philosophy.

Pay

Competitive pay.

Schedule

Flexible schedules.

Benefits

• Discounted meals.
• Medical, dental, and vision coverage.
• 401(k) plan.
• Employer‑paid life insurance.
• Vacation for eligible team members.
• Life Assistance Program and Bar‑B‑Q Family Fund.
• Real advancement opportunities, from the pit to kitchen manager and beyond.

Physical Demands

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.

Values

• Be Honest.
• Be Respectful.
• Be Committed.
• Be Disciplined.
• Be Supportive.