Pit Master

# Pit Master Cooper Young · GermantownFull-timeYou own the smoker from before dawn until the last brisket is carved. Every piece of meat that leaves the pit is your call: the smoke, the fire, the timing, the standard.> "Something about sitting around a fire all night, it speaks to me; I like the flavor profiles.">> Bryant Bain, I Love Memphis BlogThe Role## Responsibilities* Manage the smoker through every service: loading, temperature control, timing, and carving.* Maintain consistent bark and smoke ring across proteins: brisket, ribs, pulled pork, turkey.* Monitor meat inventory throughout service and communicate sellout timing to the counter team.* Keep the pit and surrounding prep area clean and food-safe at all times.* Coordinate with line cooks on protein output pace to match front-of-house demand.What We Look For## Requirements* Hands-on experience smoking meats (professional kitchen or serious home/competition. We'll know the difference when we taste the food).* Ability to work early-morning start times. The smoker runs before we open.* Physical stamina for a full service shift on your feet in a hot kitchen environment.* Reliable and consistent: the pit can't run itself, and we can't open without you. #J-18808-Ljbffr