Position Summary: The Pit Manager is responsible for overseeing all meat production operations, including the smokehouse, trimming, and in-house sausage making. This role plays a critical part in maintaining quality, consistency, and efficiency while also developing team members and driving a performance-based culture. The Pit Manager leads with energy, embraces change, and inspires excellence in both people and product. Key Responsibilities: People Leadership & Culture • Build and lead a high-performing pit team, including pitmasters, trimmers, and sausage production staff. • Create weekly schedules to meet labor budgets while ensuring adequate staffing during all production windows. • Provide real-time coaching and feedback to team members to reinforce best practices, safety protocols, and quality standards. • Foster a positive, winning culture that inspires pride, accountability, and collaboration. • Uphold a people-first approach while holding the team to clear performance and food safety expectations. • Identify and mentor high-potential team members for future leadership opportunities. Pithouse Operations • Manage all aspects of daily pit operations, including fire management, meat rotation, and execution of proper cook timelines. • Ensure all brisket, ribs, turkey, sausage, and beef ribs meet brand specifications for flavor, tenderness, and presentation. • Collaborate with the GM to anticipate volume swings and adjust cook schedules accordingly. Trim & Sausage Production • Oversee the trimming process to maximize yield and minimize waste. • Manage the full sausage-making process: grinding, mixing, stuffing, curing, and portioning. • Maintain detailed logs including production logs, salt curing logs, and temperature logs to ensure full compliance with food safety standards and internal procedures. • Ensure proper labeling, dating, and FIFO systems for raw and finished sausage products. • Uphold all regulatory and internal standards for food safety and sanitation in sausage operations. Cleanliness, Safety, and Maintenance • Ensure all equipment (pits, grinders, saws, mixers, etc.) is cleaned, maintained, and inspected regularly. • Enforce health code compliance and internal food safety protocols with zero compromise. • Lead by example in maintaining an organized and safe production environment. Most Desired Characteristics: • Sales Driven & Results Oriented: Constantly seeks ways to improve throughput, reduce waste and boost margins. • Passion for People: Leads with empathy, consistency, and integrity while holding the team to high standards. • Adaptable: Thrives in fast-paced, ever-changing environments; flexible to shift priorities as business needs evolve. • Culture Builder: Drives morale through recognition, ownership, and team wins. • Dynamic Leader: Brings energy and motivation that elevates the performance of the entire team. • Continuous Improvement Mindset: Always looking to improve systems, processes, and team capabilities. Requirements: • 3+ years experience in barbecue, culinary operations, or meat-focused production. • Proven experience leading and scheduling back-of-house teams in high-volume environments. • Strong working knowledge of large-capacity smokers, meat trimming, and sausage production. • Ability to work early mornings, afternoons, evenings, overnight, weekends and holidays. • ServSafe or local food handler certification (or willingness to obtain).