Pit Master

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 (where available

Equipment and program investment

Job summary

Crescent Hotels & Resorts seeks a Pit Master to own and drive the end-to-end barbecue program at Horseshoe Bay Sporting Club. You will lead culinary operations, design menus, source meat, and manage a pit team to deliver exceptional guest experiences.

This on-site role entails heavy hands-on cooking, program development, and collaboration with leadership for successful pre-opening and ongoing operations.

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 cost controls.
• Experience leading kitchen or pit teams, including hiring, training, and performance management.

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 SOPs and training programs.
• Collaborate with leadership on smokehouse design, inventory systems, and pre-opening activities.

Skills

Leadership

Team management

Attention to detail

Time management

Problem solving

Hospitality

Education

Associates degree (preferred)

High School diploma (required)

Job description

Pit Master

Location: Horseshoe Bay, TX
Compensation: $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.

Education

Associates (preferred)
High School (required)

Experience

2 years: 2+ years experience developing menus, sourcing products, and managing food quality and cost controls (required)
3 years: 3+ years experience leading kitchen or pit teams, including hiring, training, and performance management (required)
5 years: 5+ years hands‑on experience operating barbecue pits/smokers in a high-quality or high-volume (required)

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.