Job Summary: Effectively manage all components of meats and smoker.

Responsibilities:

• Supervises and coordinates all protein for the restaurant.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Trains and teaches pit staff to work safely and look out for the safety of fellow workers.
• Performs all pit duties as needed.
• Ensures all equipment used is in safe working condition, checked, and regularly serviced.
• Maintains and delegates checklists to ensure effective running of the pits.
• Regularly tests product to ensure the quality and the execution of recipes meets the standards set out by us.
• Responsible for delegating responsibilities and duties to the pit staff.
• Performs temperature checks on food items and records findings.
• Performs temperature checks on all pits.
• Trains and retrains pit employees when/where necessary.
• Responsible for communicating company messages to pit staff in order to inform of any changes to product or policies.
• Ensures all team members meet all the restaurant standards for safety and food handling.
• Adheres to company standards, including personal hygiene and appearance.
• Adheres to health department codes regarding food sanitation and handling.

Qualifications:

• Must have basic butcher skills.
• Must be able to work in a standing position for long periods of time.
• Must be able to reach, bend, stoop, and frequently lift up to 30 pounds.