BBQ Pit Master

Rhythm Hospitality•Horseshoe Bay, TX

10d•$110,000 - $130,000•Onsite

About The Position

We are building one of the best barbecue programs in Texas, and we are looking for the Pit Master who is ready to build it from the ground up. This role involves building and operating two distinct pit programs: one at Horseshoe Bay Sporting Club (HSBSC) and an all-new destination barbecue spot at Horseshoe Bay Resort. The Pit Master will be responsible for designing the pits, menu, team, standards, and identity of the barbecue program. This is a foundational, creative leadership role with the daily reality of a working pit, focusing on building from zero with full operational and capital support. The goal is to create a destination barbecue experience that draws visitors from across Texas.

Requirements

Real pit time with years of experience on real pits, either as a #2 at a flagship Texas joint, running your own program, or building a serious following.
Hunger to build and a belief in one's ability to be among the best in Texas.
A builder mentality, excited by designing pits, menus, teams, and standards.
Honesty about the craft, knowing what good barbecue is and maintaining high standards.
A hospitality person at heart, focused on taking care of members and respecting the team.
Calm under pressure during service days and large events.
A long-term perspective, looking for a career seat to plant a flag.
Ability to be a good human: take care of the team, give credit, handle setbacks maturely, and leave politics and ego at the gate.

Nice To Haves

Strong #2 experience at a top Texas joint.
Experience building and running your own program.
Competition background (sanctioned competition circuits).
Destination hospitality background (lodge, ranch, resort, or private club).
Self-taught experience where the work speaks for itself.

Responsibilities

Design and build pit program, including specifying smokers, wood, steel, capacity, and configuration.
Own meat sourcing relationships, including direct ranchers, wholesale, dry-aging programs, and regional partnerships.
Develop and manage the daily smoke schedule, prep cycle, hold strategy, and service-day choreography.
Establish and maintain quality standards for bark, smoke ring, render, slice, and presentation.
Architect the menu, including brisket, ribs, sausage program, sides, breads, sauces, smoked specialties, and seasonal features.
Define the regional voice and concept for the barbecue program.
Develop and execute a rigorous side program, giving it the same rigor as the main entrees.
Coordinate with the Lead Bartender on beer and bourbon pairings.
Hire and train the pit crew, prep team, and service line.
Develop and document training programs and build a strong kitchen culture.
Create a mentorship track for aspiring pit cooks.
Establish and maintain a high hospitality standard for members and guests.
Spec the smokehouse design, including workflow, ventilation, prep stations, cold storage, and service line.
Take a direct hand in building out the all-new destination barbecue spot at Horseshoe Bay Resort.
Establish sourcing infrastructure, including supplier relationships, receiving cadence, inventory system, and cost controls.
Plan and execute the first 90 days of service, including soft-open and iteration.
Collaborate with the Marketing Director on the program's voice and positioning.
Adhere to the craft standards: real wood, real time, real fundamentals, with no shortcuts or apologies for quality.