JOB DESCRIPTION
Pit Master
Department: Food & Beverage | Reports To: Executive Chef / F&B Director
FLSA Status: Non-Exempt | Employment Type: Full-Time
Position Summary The Pit Master is responsible for the preparation, smoking, and execution of all barbecue and pit-cooked menu items at the highest level of quality. Working within a premier golf club and resort dining environment, the Pit Master manages all aspects of the pit and smoker operation - from fire management and meat preparation to service execution and kitchen collaboration. This role requires a skilled culinarian who takes pride in low-and-slow technique, consistency, and delivering an exceptional dining experience to club members and resort guests.
Key Responsibilities
Pit & Smoker Operations
Operate and maintain all smokers, grills, and pit equipment safely and efficiently Manage fire, temperature, and smoke levels throughout cooking cycles to achieve consistent results Execute long-smoke cooking schedules including overnight cooks as required Monitor product doneness using proper internal temperature checks and sensory evaluation Maintain equipment cleanliness, perform routine maintenance, and flag repair needs promptly Food Production & QualityPrepare, season, marinate, and smoke meats, poultry, fish, and vegetable items per club standards and recipes Develop and refine rubs, brines, marinades, and sauces that complement the club's culinary identity Ensure consistent product quality, portion accuracy, and presentation on every plate Collaborate with the Executive Chef on seasonal BBQ menus, specials, and event offerings Support banquet and event food production for member events, tournaments, and resort functions Food Safety & Complia