Pit Master & Team Leader — Barbecue Production

Terry Blacks Bbq; Nashville, Northern (TN, KY); Hybrid; USD 59,000 - 72,000; Full time

Job summary

Terry Black's Barbecue in Nashville, TN, is seeking a Pit Manager to oversee all meat production operations, including the smokehouse, trimming, and sausage production. This role drives quality, consistency, and efficiency in a busy kitchen.

You will build and lead a high‑performing pit team, create weekly schedules, coach staff in best practices, and ensure strict food safety and labor targets are met. You'll work closely with the GM to anticipate volume swings and to maximize yield while

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.
• 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.

Skills

Leadership

Scheduling

Coaching

Food Safety

Team Management

Job description

Terry Black's Barbecue in Nashville, TN, is seeking a Pit Manager to oversee all meat production operations, including the smokehouse, trimming, and sausage production. This role drives quality, consistency, and efficiency in a busy kitchen.

You will build and lead a high‑performing pit team, create weekly schedules, coach staff in best practices, and ensure strict food safety and labor targets are met. You'll work closely with the GM to anticipate volume swings and to maximize yield while