Pitmaster

Smokesmith Bar-B-Que LLC.; Sandpoint (ID); Sur place; USD 45 000 - 65 000; Plein temps

Résumé du poste

Smokesmith Bar-B-Que LLC in Sandpoint, ID is seeking a full-time Pitmaster to lead smoking and barbecue production on-site. You will manage meat prep, smoker operation, and quality control to deliver authentic Texas-style barbecue to guests.

The Pitmaster works closely with kitchen and service teams, plans meat quantities, and ensures food safety and sanitation standards are met. A passion for barbecue, reliability, and ability to work evenings and weekends are essential.

Qualifications

• Experience with smoking meats, fire management, and barbecue techniques, including control of temperature, timing, and wood selection.
• Strong food preparation and kitchen operations skills, with knowledge of food safety, sanitation, and basic knife skills.
• Ability to work efficiently in a fast-paced environment, coordinating with kitchen and service teams.
• Attention to detail in flavor consistency, portion control, and presentation, with a commitment to high-quality standards.
• Reliable, punctual, and able to work full-time schedules that may include evenings, weekends, and holidays.
• Effective communication skills and a collaborative approach to working with diverse team members and interacting with guests.
• Physical ability to stand for extended periods, lift and move supplies, and work around heat and smoke safely.
• Previous pitmaster, line cook, or commercial kitchen experience is preferred; culinary training or certification is a plus.

Responsabilités

• Oversee smoking and barbecue production to ensure consistent quality and flavor.
• Coordinate with kitchen staff to meet service demands and uphold standards.
• Plan meat quantities, assist with inventory and ordering, and minimize waste.
• Interact with guests to explain barbecue techniques and menu items as needed.

Connaissances

Smoking meats

Fire management

Food safety

Knife skills

Team coordination

Guest interaction

Description du poste

Company Description

Smokesmith Bar-B-Que LLC is a Texas-style barbecue restaurant, blues joint, and sports bar located in Sandpoint, ID. The restaurant focuses on authentic, slow-smoked meats and classic barbecue sides, served in a lively, music-forward atmosphere. Guests enjoy a welcoming environment where great food, live blues, and sports viewing come together. Team members are part of a close-knit crew dedicated to quality, consistency, and hospitality. Working at Smokesmith Bar-B-Que LLC means joining a locally grown business that values craftsmanship and community.

Role Description

The Pitmaster is a full-time, on-site role based in Sandpoint, ID, responsible for overseeing all smoking and barbecue production. Day-to-day tasks include preparing and seasoning meats, managing smokers and fire, monitoring cook times and temperatures, and ensuring consistent quality and flavor profiles. The Pitmaster coordinates with kitchen staff to meet service demands, maintains a clean and safe work area, and follows food safety and sanitation standards. This role also involves planning meat quantities, assisting with inventory and ordering, and minimizing waste. The Pitmaster may interact with guests to explain barbecue techniques and menu items, helping to uphold Smokesmith Bar-B-Que LLC’s reputation for outstanding Texas-style barbecue.

Qualifications

• Experience with smoking meats, fire management, and barbecue techniques, including control of temperature, timing, and wood selection.
• Strong food preparation and kitchen operations skills, with knowledge of food safety, sanitation, and basic knife skills.
• Ability to work efficiently in a fast-paced environment, managing multiple cooking processes and coordinating with kitchen and service teams.
• Attention to detail in flavor consistency, portion control, and presentation, with a commitment to high-quality standards.
• Reliable, punctual, and able to work full-time schedules that may include evenings, weekends, and holidays.
• Effective communication skills and a collaborative approach to working with diverse team members and interacting with guests.
• Physical ability to stand for extended periods, lift and move supplies, and work around heat and smoke safely.
• Previous pitmaster, line cook, or commercial kitchen experience is preferred; culinary training or certification is a plus.