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.

Key Responsibilities:

People Leadership & Culture

• Build and lead a high-performing pit team, including pitmasters, 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.
  
  

Pithouse Operations

• 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.
  
  

Trim & Sausage Production

• 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.
  
  

Cleanliness, Safety, and Maintenance

• 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.
  
  

Most Desired Characteristics:

• 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.
  
  

Requirements:

• 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.
  
  

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