Sous Chef/Pit Master

Troon Golf, L.L.C.•Brewster, WA

18d

About The Position

We're looking to add experienced pit master's to our team. The ideal candidate will have a strong background in barbecue techniques with the fundamentals of butchering, seasoning, fire management, and timing that are needed to produce top barbecue! This role is the heart of our Smokehouse operation — overseeing and managing the smoking of proteins throughout the day while maintaining top quality and consistency. We are looking for you to work closely with the Executive Chef in creating the menu offerings. This includes all sides to be served with the BBQ menu and all sauces, rubs, and seasoning. Final product should also include a full recipe book complete with steps needed. We are also looking for you to share your experience and train and teach team members on your process.

Requirements

Proven experience smoking meats in a professional or competitive BBQ setting
Strong knowledge of BBQ techniques, meat cuts, rubs, and timing
Monitor temperatures, maintain fire management, and ensure proper timing for each cook, with the ability to work independently
Able to maintain the highest standards of quality, safety and consistency
Prep meats for service and properly pack items for storage or catering
Able to lift 50 - 80 lbs and work in a hot kitchen/smokehouse environment
Available to work overnight shifts, weekends and holidays

Responsibilities

Oversee daily smoking of all proteins (brisket, ribs, pork, chicken, turkey, etc.)
Manage fire and smoker operations to ensure consistent temperature and quality
Monitor cooking times and internal temperatures for accuracy
Maintain food safety, storage, and handling standards
Prep proteins according to recipes and seasoning specifications
Track yields, waste, and ensure proper rotation/labeling
Communicate with management and kitchen staff to meet service demand
Assist with training and mentoring new hires in smokehouse procedures