Assistant Pit Master

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional diningexperience to every guest, every time and creating memories our guests will never forget.

Reports To: Pit Master

Department: Back of House (BOH)

Direct Reports: None

Position Summary

The Assistant Pit Master supports the Pit Master in preparing and executing the restaurant’s BBQ and smokehouse program. This hands‑on culinary position assists with meat preparation, smoking, fire management, product handling, sanitation, and production documentation to deliver consistent, high‑quality BBQ.

The Assistant Pit Master works collaboratively with the Pit Master, Executive Chef, Sous Chefs, and BOH team to meet daily production and service needs while developing technical BBQ knowledge and skills.

Working Relationships & Responsibilities

• Receive daily BBQ production assignments and technical direction from the Pit Master.
• Coordinate with the Pit Master and Sous Chefs to prepare smoked products according to established production schedules and service needs.
• Communicate production progress, anticipated completion times, product availability, shortages, and quality concerns promptly.
• Follow established recipes, specifications, food-safety requirements, and BOH operating procedures.
• Support service by preparing, replenishing, slicing, and portioning BBQ products as assigned.
• Promptly report significant product, equipment, food-safety, or operational concerns to the Pit Master and appropriate kitchen leadership.
• Maintain professional, respectful communication with all culinary and service team members.
• Perform assigned smokehouse duties when the Pit Master is unavailable, within demonstrated skills and established procedures.
• Recognize that final authority over kitchen operations, staffing, production priorities, and BOH standards rests with the Executive Chef.

BBQ & Smokehouse Responsibilities

• Assist with daily BBQ production according to established recipes, preparation methods, production levels, and service requirements.
• Inspect, trim, portion, season, smoke, rest, hold, slice, and finish meats as trained and assigned.
• Develop proficiency in preparing brisket, pork, ribs, chicken, sausage, and other smoked or live‑fire menu items.
• Properly trim and fabricate large cuts of meat while maximizing usable yield and minimizing waste.
• Prepare rubs, seasonings, marinades, injections, brines, sauces, and other components according to approved recipes.
• Assist with building and maintaining fires, replenishing approved fuels, and controlling heat, airflow, and smoke quality.
• Monitor smoker temperatures, cook times, internal meat temperatures, airflow, and moisture; make adjustments within training and established procedures.
• Recognize and report changes in smoker performance, fuel conditions, cooking progress, or product quality.
• Follow proper resting, holding, cooling, reheating, labeling, and storage procedures to protect food safety and product quality.
• Assist with managing multiple proteins at different stages of preparation, smoking, resting, and holding.
• Complete assigned production tasks on time and communicate potential delays before they affect service.
• Maintain accurate temperature, production, yield, and waste records as required.

Cleanliness, Maintenance & Food Safety

• Keep the smokehouse, pit area, assigned BOH workstations, coolers, storage areas, tools, and equipment clean, organized, and sanitized.
• Follow proper food-handling procedures, including handwashing, separation of raw and ready‑to‑eat foods, temperature control, and allergen precautions.
• Properly wash, sanitize, and store cooking utensils, smallwares, and equipment.
• Complete assigned cleaning and preventive‑maintenance tasks according to established schedules.
• Safely handle and dispose of ash, grease, and other smokehouse waste according to company procedures.
• Inspect equipment before use and immediately report damage, malfunctions, or unsafe conditions.
• Support the restaurant’s goal of maintaining a health inspection score of 93 or higher by following all applicable Health Department requirements and company standards.
• Immediately report pest activity, sanitation concerns, or food‑safety issues to kitchen leadership.

Inventory & Receiving Support

• Monitor assigned meats, ingredients, wood, fuel, and smokehouse supplies; communicate replenishment needs to the Pit Master.
• Assist with inventory counts and accurate tracking of product usage, yields, and waste.
• Assist with receiving deliveries by checking product quality, temperature, quantity, labeling, and condition against order specifications.
• Report shortages, substitutions, damaged products, or other delivery discrepancies before products are accepted or used, following company procedures.
• Label, date, rotate, and store products according to established shelf‑life and stock‑rotation standards.
• Follow approved portion sizes and production quantities to support food‑cost control and reduce unnecessary waste.
• Submit purchasing needs through the Pit Master or designated kitchen leadership.

Food Quality & Service Standards

• Prepare BBQ products according to approved recipes, portion sizes, cooking procedures, and presentation standards.
• Monitor freshness, tenderness, moisture, texture, appearance, and holding conditions throughout production and service.
• Immediately bring products that do not meet standards to the Pit Master’s attention.
• Follow guest order instructions and communicate special requests or allergen concerns to the appropriate kitchen leader.
• Support timely service by keeping assigned products prepared, properly held, and available.
• Assist with approved specials, recipe testing, and menu development when requested.
• Maintain consistency across batches and shifts by following established methods and incorporating feedback.

Qualifications

• Previous experience in BBQ production, meat preparation, line cooking, or another professional kitchen role preferred.
• Familiarity with smokers, live‑fire cooking, meat trimming, and safe food handling preferred.
• Willingness to learn company BBQ methods, smoke profiles, fire‑management techniques, and production standards.
• Ability to follow recipes, production schedules, portion specifications, and detailed instructions consistently.
• Strong reliability, attention to detail, time management, and teamwork.
• Culinary education or professional BBQ training is a plus but is not required.
• Availability to work early mornings, evenings, weekends, holidays, and extended cooking schedules as needed.

Skills & Work Requirements

• Genuine interest in smoked meats, BBQ traditions, and developing technical culinary skills.
• Ability to safely use knives, thermometers, smokers, and other commercial kitchen equipment.
• Ability to organize assigned tasks and monitor products with different cooking and holding requirements.
• Clear communication with the Pit Master, kitchen leadership, and fellow team members.
• Ability to remain calm, take direction, and communicate promptly during service demands or equipment concerns.
• Ability to work on your feet for extended periods and perform repetitive preparation tasks in a hot, smoky kitchen environment, with or without reasonable accommodation.
• Ability to safely move meat, fuel, supplies, and equipment using proper lifting practices and assistance when needed.
• Bilingual communication skills are a plus but are not required.

The Assistant Pit Master demonstrates professionalism through reliability, teamwork, consistency, attention to detail, and a willingness to learn .

This position is accountable for completing assigned BBQ production safely, accurately, and on time, and for communicating concerns that could affect food quality or service.

The Assistant Pit Master has no employee supervisory responsibilities. Employee scheduling, discipline, performance management, purchasing approval, and overall BOH management remain with designated leadership.