Overview
Station House BBQ is a fast-growing, commissary-based BBQ + catering company in Tampa (no daily restaurant service). We smoke award-winning barbecue using our hybrid method — roughly an 8-hour smoke, then a combi-oven finish — and cater everything from backyard samplers to 750-guest events. We're hiring a Head Chef / Pitmaster to own the kitchen: the smoke program, production, food cost, and the team.
What you'll do
- Own the hybrid smoke method and all production (brisket, pork, ribs, pork belly, chicken, sausage) with consistent bark, moisture, and slice at any scale.
- Plan weekly production and build prep lists from our fire sheets; cook once, hold, and reheat with no drop in quality.
- Hit food-cost and yield targets; plan on trimmed, cooked, edible weight.
- Execute catering events (up to 750+ guests) and retail production accurately.
- Lead, schedule, and train the prep and line team; run mise en place.
- Own food safety, temps, labeling, and HACCP; keep us inspection-ready.
What we're looking for
- 3-5+ years of kitchen leadership; high-volume catering and/or BBQ experience strongly preferred.
- Food-cost and yield discipline; can build a prep list and scale recipes.
- ServSafe Manager (or obtain within 30 days) and strong sanitation habits.
- Able to lift 50 lb, work a hot kitchen, and handle early mornings, overnight smokes, and event weekends.
- A calm, organized leader who raises the standard around them.
Compensation: $62,000-$75,000/year plus performance bonus. Paid working interview required.
To apply, submit your resume and a note on the best thing you've ever smoked.
Pay: $62,000.00 - $75,000.00 per year
Work Location: In person
