Pit Master - Legends Golf Resort

Century Golf Partners Management•Myrtle Beach, SC

1d•$40,000 - $55,000•Onsite

About The Position

The Pit Master is responsible for the preparation, smoking, and execution of all barbecue and pit-cooked menu items at the highest level of quality. Working within a premier golf club and resort dining environment, the Pit Master manages all aspects of the pit and smoker operation — from fire management and meat preparation to service execution and kitchen collaboration. This role requires a skilled culinarian who takes pride in low-and-slow technique, consistency, and delivering an exceptional dining experience to club members and resort guests.

Requirements

Minimum 3 years of experience as a Pit Master, BBQ Cook, or equivalent culinary role
Proven expertise with wood-burning and charcoal smokers (offset, cabinet, or similar)
Strong working knowledge of HACCP, food safety, and sanitation practices
Ability to work a flexible schedule including early mornings, evenings, weekends, and holidays
Ability to stand for extended periods, lift up to 50 lbs, and work in hot environments
Food Handler’s Certification (or ability to obtain within 30 days of hire)

Nice To Haves

Culinary degree or formal culinary training
Experience in a private club, resort, or upscale hospitality environment
Experience with large-volume production and event catering
Familiarity with regional BBQ styles and the ability to adapt technique to menu direction

Responsibilities

Operate and maintain all smokers, grills, and pit equipment safely and efficiently
Manage fire, temperature, and smoke levels throughout cooking cycles to achieve consistent results
Execute long-smoke cooking schedules including overnight cooks as required
Monitor product doneness using proper internal temperature checks and sensory evaluation
Maintain equipment cleanliness, perform routine maintenance, and flag repair needs promptly
Prepare, season, marinate, and smoke meats, poultry, fish, and vegetable items per club standards and recipes
Develop and refine rubs, brines, marinades, and sauces that complement the club’s culinary identity
Ensure consistent product quality, portion accuracy, and presentation on every plate
Collaborate with the Executive Chef on seasonal BBQ menus, specials, and event offerings
Support banquet and event food production for member events, tournaments, and resort functions
Adhere strictly to all food safety, sanitation, and HACCP standards
Maintain accurate temperature logs and production records
Ensure proper storage, labeling, and rotation of all proteins and pit items (FIFO)
Follow all local health department regulations and club food safety policies
Coordinate with kitchen team on timing, production volume, and service flow
Communicate proactively with the Executive Chef regarding product readiness, yields, and menu needs
Assist in training kitchen staff on pit techniques and proper equipment use
Maintain a positive, professional presence in the kitchen and with front-of-house staff
Assist in ordering proteins, wood, charcoal, and pit supplies to maintain adequate par levels
Monitor and minimize waste through proper planning and utilization of trimmings and by-products
Participate in weekly inventory counts as directed