Kennedy Concepts’ mission is to enrich the lives of
our guests and our team members. We do this through serving the highest level
of food quality, bar drink quality, and legendary guest service in a clean and
comfortable environment with an energetic ambiance. We believe in treating our
team members and guests like family and we know that our success depends upon
creating and retaining a team capable of delivering an exceptional dining
experience to every guest, every time and creating memories our guests will
never forget.
Myron Mixon
BBQ Co, a premier Gatlinburg destination for authentic, mouth-watering
barbecue, is seeking an experienced Pit Master to lead our smokehouse
operations. The ideal candidate brings a deep knowledge of traditional and
modern BBQ techniques, strong culinary and Sous Chef skills, and the leadership
qualities necessary to manage a high-performing kitchen team. This is a hands-on,
key role responsible for maintaining quality and consistency in our BBQ
offerings. At Myron Mixon BBQ Co. we're
passionate about barbecue and committed to excellence. As our Pit Master,
you’ll have the opportunity to showcase your craft, influence our culinary
direction, and grow your career in a supportive and dynamic environment. Additionally, the Sous Chef oversees the
daily operations of their kitchen and consistently assures that all performance
goals are met. These goals include
facility profitability through revenue generation, cost control, guest
satisfaction, and development of back of the house team members. In addition,
performance measures include guest satisfaction, maintaining and improving our
standards, achieving financial objectives, and maintaining a positive work
environment. The Sous Chef must strive to ensure that guests receive the
highest level of food quality in a clean, comfortable environment while
maximizing profits.
Duties & Responsibilities
PIT MASTER
·
BBQ
Operations - manage all aspects of BBQ preparation including meat selection,
seasoning, smoking, and finishing. Maintain precise control of pit temperature,
smoke levels, and cook times to ensure product excellence.
·
Team
Leadership - Supervise, train, and mentor kitchen and smokehouse staff.
Maintain a positive, respectful, and professional kitchen culture.
·
Equipment
Management - maintain and troubleshoot smokers, grills, and other
equipment. Coordinate maintenance as needed.
·
Opportunity
to collaborate with the Executive Chef to create and refine BBQ-centric menu
items, daily specials, and seasonal offerings.
BOH TEAM SUPERVISION
·
Oversee all
BOH staff’s daily duties and all ensure company standards, policies, and
procedures are met.
·
Ensure all
daily checklists, line check sheets and prep sheets are consistently completed.
·
Show
leadership through hard work, loyalty, dedication, and honesty to the Staff and
Kennedy Concepts.
·
Provide a
level of excellence through hard work, honesty, dedication and strong leadership.
·
Work with the Executive
Chef and Human Resources (if necessary) when making determinations regarding
appropriate disciplinary action and/or termination of team members.
·
Make employment and termination decisions
while partnering with the Executive Chef and General Manager while maintaining
the best interest of Kennedy Concepts.
·
Interviewing
and participating in the hiring of all BOH employees.
·
Ensure all
food, paper and chemical supplies are accounted for and limit opportunities for
theft.
COST CONTROL
·
Meet
all BOH budgeted labor costs.
·
Manage
all food, paper, and chemical costs.
·
Ensure
all budgeted fixed and variable Operating Expenses are met.
·
Create
and execute ideas & procedures to help the Company reduce costs while
increasing quality.
·
Complete
a weekly inventory and generate the cost of goods sold for food, beverages,
paper, and chemicals.
·
Generate
monthly inventory and includes an on hand raw cost for food, beverages, paper,
chemicals, firewood etc.
·
Oversee
and delegate portion control methods and procedures.
·
Execute
all portions and ensure 100% compliance with our recipes and plate
specifications.
·
Enforce
proper pull thawing procedures.
·
Ensure
food waste is kept to a minimum.
·
Always
follow proper cooking procedures.
·
Schedule,
prepare for, and lead BOH staff meetings (minimum once per month).
BOH TRAINING
·
Verify and/or train all BOH employees using Kennedy
Concepts training materials.
·
Ensure that all training material, policies
and standards are followed and maintained by each BOH team member.
·
Provide accountability measures on all
recipes, portions, presentations, cooking procedures, etc. across the entire
BOH team.
·
Assist with updating and maintaining all
Kennedy Concept training materials.
·
Lead line cooks, prep cooks, and junior staff.
Delegate tasks, provide support, and maintain a calm, focused kitchen.
CLEANLINESS/MAINTENANCE/HEALTH SCORE
·
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.
PURCHASING
·
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.
FOOD STANDARDS
·
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.
BOH STAFFING & SCHEDULES
·
Create
your weekly BOH work schedules
·
Ensure
the BOH maintains proper staffing levels for all positions.
·
Ensure
you are proactive in hiring to build up our staff levels when necessary and be
proactive to trim down our staffing levels when necessary. Work directly with
your GM on this
·
Ensure
that all the schedules are accurately created to ensure proper staffing levels
in all positions according to business demands.
·
Ensure
that Overtime is only given when necessary and that you and your supervisors
are cutting staff in the proper order
·
Hold
all team members accountable for their actions and ensure everyone follows all policies
and procedures.
·
Utilize
progressive discipline to enforce Kennedy Concepts policies and procedures.
·
Reward
your BOH employees for great job performance
QUALIFICATIONS
·
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.
SKILLS
·
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.