Pit Master for Tin Hut BBQ

Job Description: Pitmaster in one of the core positions in Tin Hut BBQ. Honesty, Faithfulness Dedication, Reliability, Loyalty are our company values and must be fulfilled with this position. You will smoke daily our required meats which include but are not limited to Brisket, Pork, Tri-tip, Ribs, Sausage, chicken and much more. Experience is great but you will learn the Tin Hut BBQ methods of preparing and smoking the meats. Meats will be prepared for our fleet of food trucks and restaurant location. Fulfilling the responsibilities and duties of a pitmaster requires a keen sense of smell, creativity, interpersonal skills, and physical fitness. Depending on the job, you may regularly move cases of meat weighing 30 pounds or more, so both strength and stamina are essential to your success. Your responsibilities include inventory control, preparing small sized restaurant serving line for operation and assuming line grill responsibilities. To qualify for a higher pay rate, you must demonstrate the skills above, have proven cooking/grilling experience, including experience as a line cook. You must also demonstrate a high understanding of various meats, equipment and procedures. You must also adhere to food safety practices and best practices. You must understand temperature controls and cooking techniques and must have the ability to remain calm and focused in a fast paced environment. No experience? at entry level you must be willing and capable of learning. Experience with Grilling is desired; however, the more time you spend on the grill the easier it is to under the concepts of smoking meat and being a pitmaster. For the Trucks our simple plate lunch style menu involves 5 regional mainland BBQ styles of smoked meats, a variety of simple side items and canned/bottled beverages. What does that mean for you? NO COMPLICATED MENUS INVOLVED!NO COMPLICATED RECIPES INVOLVED!NO COMPLICATED PREP WORK INVOLVED!NO COMPLICATED COOKING INVOLVED!NO COMPLICATED SERVING INVOLVED!Shift Starts at 0530-0600 currently Tuesday through Saturday with meat prep conducted on Monday or Tuesdays.