DescriptionPit MasterLocation: Horseshoe Bay, TX
Compensation: $75,000 - $95,000 base salary + performance bonus + benefits
Position SummaryThe Pit Master is responsible for building and leading the end-to-end barbecue program at Horseshoe Bay Sporting Club. This role combines culinary leadership, operational ownership, and hands-on pit execution. The successful candidate will design, implement, and maintain a high-quality barbecue program, including equipment selection, menu development, sourcing, team leadership, and quality standards.
This is a foundational role with full ownership of the program and strong support for execution.
Key ResponsibilitiesProgram Development & Operations- Design and implement the full barbecue program, including smoker specification, kitchen layout, and workflow
- Establish meat sourcing strategy, including vendor relationships, quality standards, and cost controls
- Develop and manage daily production schedules, prep cycles, and service execution
- Maintain consistent food quality and presentation standards
Menu Development- Create and execute a cohesive barbecue menu including brisket, ribs, sides, and specialty items
- Ensure high-quality standards across all menu items, including sides and accompaniments
- Introduce seasonal offerings and continuously refine menu performance
Team Leadership & Training- Recruit, hire, and develop kitchen and pit staff
- Establish training programs and documented standard operating procedures
- Foster a positive, respectful, and performance-driven team culture
- Ensure compliance with all health, safety, and sanitation standards
Build-Out & Implementation (Year One Focus)- Collaborate with leadership on smokehouse design and construction
- Establish inventory systems, supplier processes, and operational workflows
- Support pre-opening activities, including testing, training, and launch readiness
- Partner with marketing on program identity and positioning
QualificationsRequired Experience- Proven hands-on barbecue/pit experience in a high-quality environment
- Experience operating smokers and managing long cook processes
- Strong understanding of meat sourcing, preparation, and food quality standards
- Experience leading teams in a kitchen or food production environment
Preferred Background- Experience as Lead or #2 Pit Master at a recognized barbecue program
- Experience building or launching a food or barbecue concept
- Competition barbecue or specialty craft experience
Knowledge, Skills & Abilities- Strong leadership and team development skills
- High attention to detail and commitment to quality
- Ability to manage time-sensitive production processes
- Strong problem-solving and operational decision-making capability
- Passion for hospitality and guest experience
Working Conditions- Full-time, on-site role
- Requires early mornings, evenings, weekends, and long cook cycles
- Physically demanding environment, including heat exposure and lifting
Compensation & Benefits- Competitive base salary ($75,000 - $95,000)
- Performance-based bonus program
- Health insurance (company contribution)
- 401(k) with employer match
- Paid time off
- Relocation assistance (where applicable)
- Equipment and program investment support
Career Growth Opportunities- Advancement to Named Pit Master with regional recognition
- Potential progression to Director of Barbecue across multiple locations
Qualifications2+ years experience developing menus, sourcing products, and managing food quality and cost controls
Education
- Associates (Preferred)
- High School (Required)
Experience
- Required
2 years:
2+ years experience developing menus, sourcing products, and managing food quality and cost controls - Required
3 years:
3+ years experience leading kitchen or pit teams, including hiring, training, and performance management - Required
5 years:
5+ years hands-on experience operating barbecue pits/smokers in a high-quality or high-volume
