Chef (Pit Master/BBQ Chef)

Client of Business Umbrella

Role Overview

The Pit Master / BBQ Chef is responsible for preparing, smoking, and grilling meats and sides to deliver authentic barbecue flavors. This role requires expertise in slow-cooking techniques, wood selection, seasoning, and maintaining consistent quality during high-volume service.

Key Responsibilities

• Operate and manage smokers, grills, and BBQ pits.
  
• Prepare and cook meats (brisket, ribs, pulled pork, chicken, etc.) using traditional BBQ methods.
  
• Develop and maintain signature rubs, marinades, and sauces.
  
• Ensure consistent flavor, tenderness, and presentation of BBQ dishes.
  
• Monitor cooking times and temperatures for optimal results.
  
• Oversee food safety, hygiene, and sanitation standards.
  
• Manage meat preparation, trimming, and portion control to minimize waste.
  
• Collaborate with the Head Chef on menu items and specials.
  
• Train and guide junior kitchen staff in BBQ techniques.
  

Requirements

• Proven experience as a Pit Master, BBQ Chef, or Grill Cook.
  
• In-depth knowledge of smoking, grilling, and slow-cooking techniques.
  
• Ability to manage long cooking times and plan ahead for service.
  
• Strong understanding of meat cuts, wood types, and flavor profiles.
  
• Team player with excellent time management skills.
  
• Knowledge of food safety and HACCP standards.
  

Desirable Skills

• Experience with large-scale smokers and high-volume service.
  
• Creativity in developing new BBQ dishes and sides.
  
• Passion for traditional and regional BBQ styles (Texas, Carolina, Kansas City, etc.).
  

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