A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$75,000 - $95,000 base salary + performance bonus + benefits Position Summary The 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 Responsibilities Program 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 Qualifications Required 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 Equal Opportunity Statement Horseshoe Bay Sporting Club is an equal opportunity employer and does not discriminate based on protected characteristics.
