Pitmaster at Warped Wing Brewing Co

Huber Heights, Ohio, United States -

Full Time

Start Date

Immediate

Expiry Date

26 May, 26

Salary

0.0

Posted On

25 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Smoking Process Management, Spice Blending, Wood Smoking, Temperature Control, Recipe Development, Health And Safety Adherence, High-Volume Production, Cooking Schedule Coordination, Meat Preparation, Equipment Maintenance, Communication, Time Management, Physical Stamina, Team Collaboration

Industry

Food and Beverage Services

Description

Description Weekday Pit: Monday – Thursday | 10 hour Shifts Weekend Pit: Friday – Sunday | 12 hour Shifts Summary As a Pitmaster, you will be the heart and soul of our smokery, responsible for creating smoked meats that keep our customers coming back for more. Your role will involve managing all aspects of the smoking process, from blending custom spices to mastering the art of wood smoking and maintaining optimal cooking temperatures. Essential Job Duties & Responsibilities: Prepare and smoke various meats, ensuring consistency and quality in every batch. Oversee smoker operations, including wood selection, temperature control, and timing. Calculate daily PAR (Periodic Automatic Replacement) levels for all smoked products. Develop and maintain recipes for rubs, marinades, and sauces. Ensure a clean and organized work environment, adhering to all health and safety regulations. Collaborate with the kitchen team on menu items and recipe development. Keep the smoker and smoking equipment clean and well-maintained; perform routine maintenance on the smoker. Ensure high-volume production while maintaining exceptional quality. Coordinate and execute the cooking schedule for all smoked products. Slice, pull, and chop cooked products to meet quality standards. Work with the team to create daily, weekly, and seasonal specials. Assist the day crew as needed. Perform other duties as assigned. Requirements & Qualifications: Experience in the restaurant, food, or hospitality industry is a plus, but not required. Passion for smoked meats and a commitment to delivering high-quality dishes. Ability to stand and move throughout the entire shift. Eagerness to learn and follow instructions. Capable of working efficiently in tight spaces and maintaining a fast pace during busy shifts. Reliable transportation to and from the workplace. Strong communication skills. Flexibility to work unconventional hours, including nights and weekends. Self-motivated with a high-energy attitude and a sense of urgency. Ability to lift up-to 100 lbs. repeatedly throughout the shift. Physical Requirements Occasionally Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like. Constantly Moving self in different positions to accomplish tasks in various environments including tight and confined spaces. Constantly Remaining in a stationary position, often standing or sitting for prolonged periods. Constantly Moving about to accomplish tasks or moving from one worksite to another. Occasionally Adjusting or moving objects up to 60 pounds in all directions Constantly Communicating with others to exchange information. Constantly Repeating motions that may include the wrists, hands and/or fingers. Occasionally Operating machinery and/or power tools. Never Operating motor vehicles or heavy equipment. Constantly Assessing the accuracy, neatness and thoroughness of the work assigned. Constantly Sedentary work that primarily involves sitting/standing. Constantly Light work that includes moving objects up to 20 pounds. Occasionally Medium work that includes moving objects up to 50 pounds. Never Heavy work that includes moving objects up to 100 pounds or more Environmental Conditions Constantly Low temperatures Occasionally High temperatures Occasionally Outdoor elements such as precipitation and wind Constantly Noisy environments Occasionally Hazardous conditions Never Poor ventilation Occasionally Small and/or enclosed spaces

Responsibilities

The Pitmaster is responsible for managing all aspects of the smoking process, including blending custom spices, mastering wood smoking techniques, and maintaining optimal cooking temperatures to ensure consistent, high-quality smoked meats. This involves overseeing smoker operations, calculating production levels, developing recipes, and coordinating the cooking schedule for all smoked products.