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

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

Pit Master

Location: Horseshoe Bay, TX

Compensation: $75,000 – $95,000 base salary + performance bonus + benefits

Compensation: $75,000 to $95,000 per year

Description

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.

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.

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.

Qualifications

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

Education

• Associates (Preferred)
• High School (Required)

Experience

• Required

2 Years:

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

3 Years:

3+ years experience leading kitchen or pit teams, including hiring, training, and performance management

5 Years:

5+ years hands-on experience operating barbecue pits/smokers in a high-quality or high-volume

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.