Pit Manager

Terry Black S Barbecue Llc; Nashville (TN); On-site; USD 55,000 - 75,000; Full time

Job summary

Terry Black's Barbecue Nashville is seeking a Pit Manager to oversee meat production operations in a high-volume setting. You will lead the pit crew, manage schedules, and ensure quality, safety, and efficiency across the smokehouse, trimming, and house sausage production.

The role requires 3+ years in barbecue or meat-focused production, ServSafe certification, and a willingness to work varied shifts including early mornings and weekends.

Qualifications

• 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).

Responsibilities

• 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.
• Uphold a people-first approach while holding the team to clear performance and food safety expectations.
• Pithouse Operations: Manage all aspects of daily pit operations, including fire management, meat rotation, and execution of proper cook timelines.
• Oversee the trimming process to maximize yield and minimize waste.

Skills

Leadership

Team management

Coaching

Food safety

Job description

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Pit Manager

Full Time Management Terry Black's Barbecue Nashville, Nashville, TN, US

3 days ago Requisition ID: 1411

Salary: $65,000.00 Annually

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:

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.

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).