Pit Operations Leader: BBQ & Sausage Production

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

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.