Pit Manager

Position Summary:

The Pit Manager is responsible for overseeing all meat production operations, including the smokehouse, trimming, and in-house sausage making. This role plays a critical part in maintaining quality, consistency, and efficiency while also developing team members and driving a performance-based culture. The Pit Manager leads with energy, embraces change, and inspires excellence in both people and product.

• Build and lead a high-performing pit team, including pit masters, trimmers, and sausage production staff.

• Create weekly schedules to meet labor budgets while ensuring adequate staffing during all production windows.

• Provide real-time coaching and feedback to team members to reinforce best practices, safety protocols, and quality standards.

• Foster a positive, winning culture that inspires pride, accountability, and collaboration.

• Uphold a people-first approach while holding the team to clear performance and food safety expectations.

• Identify and mentor high-potential team members for future leadership opportunities.

• Manage all aspects of daily pit operations, including fire management, meat rotation, and execution of proper cook timelines.

• Ensure all brisket, ribs, turkey, sausage, and beef ribs meet brand specifications for flavor, tenderness, and presentation.

• Collaborate with the GM to anticipate volume swings and adjust cook schedules accordingly.

• Oversee the trimming process to maximize yield and minimize waste.

• Manage the full sausage-making process: grinding, mixing, stuffing, curing, and portioning.

• Maintain detailed logs including production logs, salt curing logs, and temperature logs to ensure full compliance with food safety standards and internal procedures.

• Ensure proper labeling, dating, and FIFO systems for raw and finished sausage products.

• Uphold all regulatory and internal standards for food safety and sanitation in sausage operations.

• Ensure all equipment (pits, grinders, saws, mixers, etc.) is cleaned, maintained, and inspected regularly.

• Enforce health code compliance and internal food safety protocols with zero compromise.

• Lead by example in maintaining an organized and safe production environment.

• Sales Driven & Results Oriented:
  
  Constantly seeks ways to improve throughput, reduce waste and boost margins.

• Passion for People:
  
  Leads with empathy, consistency, and integrity while holding the team to high standards.

• Adaptable:
  
  Thrives in fast-paced, ever-changing environments; flexible to shift priorities as business needs evolve.

• Culture Builder:
  
  Drives morale through recognition, ownership, and team wins.

• Dynamic Leader:
  
  Brings energy and motivation that elevates the performance of the entire team.

• Continuous Improvement Mindset:
  
  Always looking to improve systems, processes, and team capabilities.

• 3+ years experience in barbecue, culinary operations, or meat-focused production.

• Proven experience leading and scheduling back-of-house teams in high-volume environments.

• Strong working knowledge of large-capacity smokers, meat trimming, and sausage production.

• Ability to work early mornings, afternoons, evenings, overnight, weekends and holidays.

• Serv Safe or local food handler certification (or willingness to obtain).