BBQ Pitmaster

Company Description Smoke on The Water is a new craft BBQ experience opening in the spring of 2026 in Salisbury, MA. The design is fast-casual friendly service serving up some of the best scratch side dishes, desserts, and smoked meats with a central Texas BBQ inspiration. The restaurant will have a serving line that will allow customers to select their scratch side dishes and the staff will slice their smoked meats in front of them by the pound. Guests will enjoy their food family style in our welcoming dining space that includes a full service bar and indoor and outdoor dining areas. Guests will also be invited to view our all wood smokers built in Texas in our adjacent smokehouse and enjoy samples of our smoked meats. Job description The Pit Cook is responsible for overseeing all aspects of traditional Texas-style barbecue production, including fire management, meat preparation, smoking, and quality control. This role ensures consistent, high-quality BBQ through expert control of wood-fired pits, proper meat handling, and adherence to restaurant standards. As part of our pit team you will handle all smoke meats needs of our business, ensuring that quality and consistency on every shift. You'll be of service to our guests engaging them with genuine hospitality, support the team wherever needed, and keep refining your smoking technique. If you're a detail orientated and team focused person, this role is for you. Key Responsibilities - Fire & Pit Management Build, maintain, and manage wood-fired rotisseries or smokers throughout service. Select and manage appropriate wood types to achieve desired smoke flavor. Monitor pit temperatures and airflow to ensure consistent cooking conditions. Manage overnight or long-duration cooks as required. Meat Preparation & Smoking Trim, season, and prepare meats including brisket, beef ribs, pork shoulder, turkey, pork belly burnt ends, pork ribs, and sausage. Execute traditional Texas smoking techniques for optimal flavor, bark, and tenderness. Maintain proper cook times and rest periods for all meats. Quality Control Ensure all barbecue meets consistency, texture, moisture, and flavor standards. Monitor yields and manage product loss or waste. Maintain strict food safety and sanitation standards. Team Leadership Coordinate with kitchen staff and front-of-house to maintain service flow. Follow daily production schedules based on forecasted demand. Be part of a winning team culture where everyone must contribute at the highest levels. Hospitality focused, high level of engagement with guests and teammates. Inventory & Equipment Manage inventory of meats, rubs, wood, and BBQ supplies. Maintain pits, smokers, knives, and BBQ equipment. Coordinate equipment cleaning and preventative maintenance. Qualifications High level of daily contributions Takes pride in the quality of products produced. Willingness to continue grow in the depth of knowledge in position. High energy exercised daily and passion for smoking meats. Attention to smoking/cooking details. Able to routinely lift up to 40-50 pounds at a time; Able to stand or walk for up to eight hours. Must have an active Food Handler Certification. Equal Opportunity Smoke on the Water is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status.

Pay:

$22.00 - $30.00 per hour

Benefits:

Employee discount Flexible schedule Paid training

Work Location:

In person