Job Application - Myron Mixon

Job Posting OPEN

Pit Master

Scan With Your Phone To Apply!

The Pit Master is expected to work collaboratively with the Executive Chef, Sous Chefs, and BOH team to ensure the BBQ program integrates effectively with overall kitchen operations and service.

• Report directly to the Executive Chef regarding BBQ production, product quality, yields, equipment concerns, inventory needs, and smokehouse operations.
• Work alongside Sous Chefs as a specialized culinary resource rather than as a member of their supervisory chain of command.
• Coordinate smokehouse production with Sous Chefs to ensure smoked products are prepared and available according to daily service needs.
• Communicate production schedules, expected completion times, product availability, shortages, quality concerns, and other relevant smokehouse information to the Executive Chef and Sous Chefs.
• Serve as the technical resource for proper BBQ preparation, smoking techniques, fire management, meat fabrication, resting, holding, slicing, and portioning.
• Demonstrate proper BBQ procedures and techniques to BOH team members when requested by the Executive Chef.
• Provide technical guidance regarding BBQ standards without assuming responsibility for employee discipline, scheduling, performance management, or other supervisory functions.
• Collaborate with the Sous Chefs to resolve production or service challenges affecting BBQ items.
• Immediately communicate significant product, equipment, food-safety, production, or operational concerns to the Executive Chef.
• Support the Executive Chef's direction and established BOH operating procedures.
• Maintain professional and respectful communication with Sous Chefs and all other members of the culinary team.
• Recognize that final authority regarding kitchen operations, staffing, production priorities, menu execution, and BOH standards rests with the Executive Chef.

The Pit Master has primary technical responsibility for executing the restaurant’s BBQ and smokehouse program according to company standards. Responsibilities include:

• Execute daily BBQ and smokehouse production according to established recipes, specifications, production levels, and service requirements.
• Select, inspect, trim, portion, season, smoke, rest, hold, slice, and finish meats according to company standards.
• Demonstrate advanced knowledge in the preparation of brisket, pork, ribs, chicken, sausage, and other smoked or live-fire menu items.
• Properly trim and fabricate large cuts of meat while maximizing usable yield and minimizing unnecessary waste.
• Prepare and apply rubs, seasonings, marinades, injections, brines, sauces, and other flavor components according to established recipes.
• Build, maintain, and manage fires to achieve appropriate heat, airflow, smoke quality, and flavor profiles.
• Understand the characteristics of different woods and fuels and their effects on temperature, smoke production, and flavor.
• Maintain precise control of smoker temperatures, cook times, internal meat temperatures, smoke levels, airflow, and moisture throughout the cooking process.
• Recognize and appropriately respond to variables including meat size, fat content, weather conditions, smoker performance, fuel conditions, and production volume.
• Properly rest and hold smoked meats to maintain food safety, tenderness, moisture, texture, and overall product quality.
• Manage multiple proteins with different preparation, smoking, resting, and holding requirements simultaneously.
• Ensure BBQ products are completed according to required service times without sacrificing quality or creating unnecessary waste.
• Evaluate finished products throughout production and immediately communicate quality concerns to the Executive Chef.
• Maintain accurate production, temperature, yield, and waste documentation as required.
• Maintain the smokehouse, pit area, equipment, tools, and workspaces according to company cleanliness, sanitation, maintenance, and food-safety standards.

• Maintain the entire BOH area which includes its space, walk in coolers, walk in freezers and all equipment and ensure everything works properly and is cleaned and sanitized to the highest standard.
• Follow monthly maintenance schedules for all equipment.
• Ensure all dishes, cups, cooking utensils, small wares etc.... are properly washed, sanitized and stored.
• Work directly with the Maintenance Supervisor to ensure the BOH maintenance and repairs needs are being completed in a timely and professional manner
• Create and develop new strategies to help reduce repairs and maintenance costs
• Lead team and follow proper food handling procedures -ensure the BOH is kept 100% clean and sanitized.
• Health Inspection scores must be equal to or greater than a 93 and all Health Department rules and codes are followed.
• Resolve all pest control issues immediately and contact pest control services if issues are discovered.

• Negotiate with suppliers and vendors to obtain your store the most competitive purchase price possible
• Hold Vendors accountable and give them notice of improper pricing
• Shop your prices on a weekly and monthly basis to ensure you purchase from the proper vendor
• Use your Purchase Formula Calculation Spreadsheet to determine when to buy from our Primary vendor
• Maintain accurate and adequate inventory levels of all food, paper and chemical
• Ensure all food purchases meet or exceed our Food specs. and standards
• Ensure that all purchases are properly checked in and the correct price were charged
• Ensure that what you ordered is what you received
• Hold your vendor salespeople 100% accountable for our orders.

• Ensure the Restaurant’s overall food quality meets or exceeds the Owner’s highest standards
• Research and develop new food recipes, ingredients, complete dishes, and plate presentations
• Ensure all food recipes, ingredients, and plate presentations meet the company specs.
• Oversee and ensure that all plate presentations and garnishes are to company specs.
• Ensure our food is always at its freshest state.
• Ensure all shelf-life specifications are followed
• Oversee and ensure that all recipes and cooking procedures are followed 100% during prep.
• Ensure that all line cooking procedures meet company specs.
• Ensure all food is delivered appropriately hot or cold to the guest and as quickly as possible.
• Oversee and ensure that all dishes are prepared 100% accurately, according to the guest’s order.
• Create and develop weekly/monthly food specials.

• Minimum 3-5 years of experience as a Pit Master or Sous Chef in a high-volume BBQ or smokehouse setting.
• Deep knowledge of regional BBQ styles (e.g., Texas, Carolina, Memphis, Kansas City) and various smoking techniques (offset, reverse flow, pellet, etc.).
• Proven leadership and team-building skills; able to lead by example in a fast-paced kitchen environment.
• Strong understanding of meat science, seasoning, rubs, marinades, and smoke profiles.
• Culinary degree or equivalent professional training preferred but not required.
• Exceptional time management, multitasking, and problem-solving skills.
• Availability to work flexible hours including evenings, weekends, and holidays.

• Bilingual skill would be a plus; but not required.
• Able to work long hours on your feet in hot, smoky, high-pressure environments.
• Genuine interest in smoked meats, regional traditions, and perfecting flavor profiles.
• Comfortable in a fast-paced setting, consistency and precision are essential—especially for smoking meats over long hours.
•  Clear, efficient communication with FOH (front-of-house) staff, Pit Masters, and kitchen crew to ensure smooth service.
• Quick thinking and calm decision-making under stress, especially during unexpected rushes or equipment failures.
• Experience working in or managing fast-paced kitchens with large output—especially during peak hours, festivals, or events.
• Efficient and precise butchering, portioning, and trimming of large cuts of meat.
• Strong grasp of cook times and internal temperatures for slow-cooked meats; ability to manage multiple meats on different smoke cycles.

Success in the Pit Master position requires strong collaboration with the entire culinary team. Although this position does not have direct reports, the Pit Master is expected to demonstrate leadership through expertise, professionalism, reliability, communication, consistency, and example.

The Pit Master is accountable for the quality and execution of assigned BBQ production and is expected to communicate proactively with the Executive Chef and Sous Chefs when production, quality, equipment, inventory, or timing concerns could affect restaurant operations.

The Pit Master's authority relates specifically to the technical standards and proper execution of BBQ and smokehouse products. Overall BOH management and employee supervision remain under the direction of the Executive Chef and designated FOH management team.