Lead Pit Master — Build a Signature BBQ Program

Crescent Hotels & Resorts; Horseshoe Bay (TX); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Health insurance

401(k) with employer match

Paid time off

Relocation assistance

Equipment and program investment

Job summary

Horseshoe Bay Sporting Club is seeking a Pit Master to build and lead the end-to-end barbecue program. The role combines culinary leadership, operational ownership, and hands-on pit execution to design, implement, and maintain a high-quality barbecue operation.

The successful candidate will oversee equipment selection, menu development, sourcing, team leadership, and adherence to quality standards, with full ownership of the program and strong support for execution.

Qualifications

• 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.
• 2+ years experience developing menus, sourcing products, and managing food quality and cost controls

Responsibilities

• 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.
• Recruit, hire, and develop kitchen and pit staff.
• Establish training programs and documented SOPs.
• Collaborate with leadership on smokehouse design and construction
• Partner with marketing on program identity and positioning

Skills

Leadership

Attention to detail

Time management

Problem solving

Hospitality

Education

Associates

High School

Job description

Horseshoe Bay Sporting Club is seeking a Pit Master to build and lead the end-to-end barbecue program. The role combines culinary leadership, operational ownership, and hands-on pit execution to design, implement, and maintain a high-quality barbecue operation.

The successful candidate will oversee equipment selection, menu development, sourcing, team leadership, and adherence to quality standards, with full ownership of the program and strong support for execution.