Pit Master - Raymond James Stadium

ASM Global • Tampa, FL

2d • Onsite

About The Position

The Pit Master position at Raymond James Stadium, a collaboration between Legends and ASM Global, requires an experienced barbecue professional skilled in live-fire cooking and smoking within a fast-paced, high-volume hospitality setting. This role involves working with the culinary leadership team to create and execute barbecue-focused menus that highlight Tampa Bay's culinary culture and ensure an exceptional guest experience. The ideal candidate will lead all aspects of barbecue production, from preparation and smoking to presentation, while maintaining high standards of quality, food safety, and cost control. This position is crucial for elevating the fan experience at Raymond James Stadium through unparalleled guest service and culinary excellence.

Requirements

• 3+ years of professional culinary experience, with significant experience in barbecue, smoking, grilling, or live-fire cooking.
• Demonstrated experience cooking brisket, ribs, pork, chicken, sausage, and other smoked proteins.
• Experience operating commercial smokers or large-scale barbecue equipment.
• Strong knowledge of food safety, sanitation, temperature control, and proper food-handling procedures.
• Ability to read and execute recipes and production specifications accurately.
• Strong organizational and time-management skills.
• Ability to work independently while also functioning effectively as part of a culinary team.
• Ability to remain calm and organized in a high-volume, fast-paced environment.
• ServSafe certification or ability to obtain certification preferred.

Nice To Haves

• Experience in high-volume foodservice, catering, hospitality, restaurants, stadiums, arenas, or event venues preferred.
• Texas-style, Carolina, Memphis, or Central Florida barbecue experience.
• Large-format barbecue production experience.
• Offset smokers and wood-fired cooking experience.
• High-volume catering or concessions experience.
• Stadium or arena foodservice experience.
• Premium hospitality experience.
• Menu development and barbecue concept creation experience.
• Cooking for crowds of 500+ guests experience.
• Managing long-duration smoking and production schedules experience.

Responsibilities

• Lead all aspects of barbecue production, including preparation, seasoning, smoking, cooking, holding, slicing, portioning, and presentation.
• Prepare a variety of smoked meats such as brisket, pulled pork, ribs, chicken, sausage, and other barbecue specialties.
• Maintain consistent cooking temperatures, smoke levels, seasoning, tenderness, moisture, and finished product quality.
• Operate and maintain commercial smokers, pits, grills, and other cooking equipment.
• Monitor long cooks and adjust fire, airflow, temperature, and fuel as needed.
• Develop and maintain standardized recipes, rubs, sauces, marinades, and barbecue preparations.
• Execute products according to established recipes, production schedules, and quality standards.
• Assist with developing seasonal and event-specific barbecue offerings.
• Prepare high-volume barbecue production for Buccaneers games, concerts, festivals, private events, premium hospitality, and other stadium functions.
• Plan production quantities based on anticipated attendance, historical sales, event forecasts, and menu requirements.
• Coordinate with the Executive Chef and culinary leadership regarding production schedules and product needs.
• Ensure barbecue is ready for service according to event timelines.
• Work efficiently during high-volume service periods while maintaining product quality and consistency.
• Support multiple service points or concepts when required.
• Assist with special events and premium catering where barbecue is incorporated into the menu.
• Maintain the highest standards of food quality, sanitation, and food safety.
• Follow all applicable health department, HACCP, ServSafe, and company food-safety procedures.
• Accurately monitor and document cooking, holding, cooling, and reheating temperatures.
• Ensure proper labeling, dating, storage, and rotation of food products.
• Maintain a clean, organized, and safe pit and production area.
• Properly clean and maintain smokers, grills, prep areas, utensils, and other equipment.
• Identify and communicate food-quality or equipment issues to culinary leadership immediately.
• Assist with ordering and maintaining appropriate inventory levels of meat, seasonings, wood, charcoal, sauces, and other barbecue supplies.
• Minimize waste through proper preparation, portion control, storage, and product utilization.
• Monitor yields and portion sizes to support food-cost goals.
• Assist with inventory counts and product receiving as needed.
• Maintain appropriate par levels based on event schedules and anticipated demand.
• Lead and train cooks and culinary team members assigned to barbecue production.
• Demonstrate proper smoking, grilling, knife skills, food handling, and production techniques.
• Provide direction during event setup, production, and service.
• Promote teamwork, professionalism, accountability, and a positive culinary culture.
• Assist culinary leadership with training and development of team members.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed