The Pit Master / BBQ Program Lead is responsible for operating and managing the store’s smoked meats and BBQ program. This role oversees the preparation, seasoning, smoking, and merchandising of high-quality barbecue products while maintaining strict food safety and quality standards. The Pit Master will also lead the store’s value-added meat program, creating seasoned and marinated ready-to-cook meat products that enhance customer convenience and drive department sales.
This position requires a passion for barbecue, strong attention to detail, and the ability to manage production, inventory, and product quality in a retail environment.
Operate and maintain smokers and BBQ equipment safely and efficiently
Prepare and smoke meats including brisket, ribs, pork butt, chicken, and other specialty items
Manage smoking schedules to ensure consistent product availability and freshness
Monitor cooking temperatures, smoke levels, and cooking times to maintain consistent quality
Slice, portion, package, and merchandise smoked meats for retail sale
Oversee the preparation of marinated, seasoned, and ready-to-cook meat products
Develop new value-added products to increase sales and customer convenience
Ensure all products are properly labeled, packaged, and rotated
Maintain consistent flavor profiles and quality standards across all products
Follow all food safety, sanitation, and HACCP procedures
Maintain clean, organized production and cooking areas
Ensure proper handling, storage, and temperature control of all products
Monitor product freshness and ensure proper rotation (FIFO)
Work with department leadership to plan BBQ and value-added product offerings
Maintain attractive displays and product presentation
Support promotions, seasonal BBQ offerings, and special events
Provide product knowledge and recommendations to customers
Assist in managing production levels to meet demand
Monitor inventory levels of meats, spices, marinades, and packaging supplies
Help maintain equipment and report maintenance needs
