About the Role
Unlike many Texas barbecue restaurants, this position does not require regular overnight shifts or 2:00–3:00 AM starts, providing a more predictable schedule and better work-life balance.
Position Summary
The Texas Craft Barbecue Pitmaster is responsible for overseeing all aspects of our barbecue production, from trimming and seasoning meats to managing the smoker, maintaining food quality, and preparing products for daily service.
This position is ideal for someone with 1–2+ years of professional experience in a Texas-style barbecue restaurant or smokehouse who understands that great barbecue comes from consistency, patience, attention to detail, and pride in the craft.
Key Responsibilities
Barbecue Production
Trim, season, and prepare brisket, ribs, turkey, sausage, pork, chicken, and specialty items.
Operate and manage wood-fired offset smokers.
Maintain clean-burning post oak fires throughout the cook.
Monitor smoker temperatures, meat temperatures, and resting procedures.
Produce consistent barbecue that meets our standards for bark, tenderness, moisture, smoke profile, and presentation.
Slice meats for service while maintaining quality and presentation.
Production Planning
Forecast daily meat production based on expected sales.
Manage cook schedules to ensure products are ready for service.
Minimize waste while maximizing product yield.
Maintain production levels throughout the week.
Quality & Food Cost
Monitor trim loss and cooked yield percentages.
Maintain consistent portion sizes.
Assist with inventory counts and food cost management.
Receive meat deliveries and verify quality.
Rotate inventory using FIFO procedures.
Equipment & Facility
Clean and maintain smokers, prep areas, knives, and equipment.
Perform preventative maintenance on smokers and fireboxes.
Monitor wood inventory and communicate supply needs.
Report equipment issues before they affect production.
Teamwork
Work closely with FOH staff to ensure timely service.
Communicate production updates throughout the day.
Assist in training new team members on barbecue techniques.
Help maintain a clean, organized, and positive work environment.
Requirements
Required
Minimum 1–2 years of professional experience in a Texas-style barbecue restaurant or smokehouse.
Experience cooking on wood-fired offset smokers (not pellet grills or backyard smokers).
Experience trimming briskets and other proteins.
Strong understanding of fire management and smoke quality.
Knowledge of food safety and sanitation practices.
Ability to lift 50–75 pounds regularly.
Ability to stand for extended periods in a hot environment.
Reliable transportation.
Strong work ethic and dependable attendance.
Preferred
Experience in high-volume barbecue operations.
Knife skills and butchery experience.
Texas Food Handler or Food Manager Certification.
Leadership or kitchen management experience.