Cook / Pitmaster Apprentice

Pitmaster Apprentice

Smokesmith Bar-B-Que is looking for someone who wants to build a career in barbecue, not simply find their next job.

This is a paid, year-round apprenticeship with hands-on training in traditional Texas-style barbecue. You will work alongside experienced pitmasters while learning fire management, smoker operation, meat preparation, sausage production, and the systems required to produce exceptional barbecue consistently.

This is a long-term opportunity for someone we can invest in and develop into a skilled pitmaster and key member of our operation.

What You’ll Learn

• Traditional Texas-style barbecue techniques
• Fire management and smoker operation
• Meat trimming, preparation, seasoning, cooking, and holding
• Sausage making and production
• Food safety, sanitation, and inventory management
• Commercial meat-processing equipment
• Equipment care and smoker maintenance
• Production planning, recordkeeping, and pit-room systems
• The discipline, consistency, and attention to detail required to become a pitmaster

Key Responsibilities

• Prep, trim, portion, and season proteins for service
• Operate and monitor smokers
• Maintain accurate temperatures, timing, and cook logs
• Cook, finish, hold, and portion proteins consistently
• Produce sausage according to established recipes and procedures
• Safely operate grinders, mixers, slicers, and other commercial equipment
• Keep equipment, staging areas, and workspaces clean and organized
• Assist with smoker maintenance and operational upkeep
• Follow all food-safety, sanitation, inventory, and documentation procedures
• Help with service, events, production, and other restaurant operations when needed
• Take on greater responsibility as your skills and knowledge develop

Training and Career Growth

Training at Smokesmith is hands-on and competency-based. You will first observe each process, then perform it with coaching, and eventually demonstrate that you can execute it correctly and consistently without step-by-step direction.

As your skills develop, you will progress from assisting with preparation and production to independently managing fires, cooks, equipment, documentation, and daily pit-room responsibilities.

For the right person, this position offers a path toward becoming a pitmaster, production lead, or other key operational leader as the business grows.

Who We’re Looking For

We can teach barbecue. We cannot teach reliability, work ethic, curiosity, accountability, or pride in your work.

The right person:

• Wants to develop a skilled trade and build a long-term career
• Is dependable, punctual, and follows through on commitments
• Works with purpose and urgency without sacrificing quality
• Notices what needs to be done instead of waiting for every task to be assigned
• Takes ownership of assigned work from beginning to end
• Follows recipes, procedures, production plans, and checklists consistently
• Communicates shortages, delays, mistakes, and incomplete work early
• Pays close attention to timing, temperatures, procedures, and consistency
• Takes pride in doing things correctly, even when no one is watching
• Accepts coaching, applies feedback, and continues improving
• Has a team-first attitude and is willing to help wherever needed
• Understands that cleaning, organization, documentation, and maintenance are part of becoming a pitmaster
• Is comfortable with physical work, hot equipment, changing weather, and long periods on their feet

Experience in kitchens, butcher shops, food production, smoking meats, mechanical trades, or similar work is helpful, but it is not required. Character, dependability, and the desire to learn matter more.

Schedule and Availability

Weekend availability is required. Shifts may include early mornings, evenings, production days, events, and additional time when food or operational needs require it.

During the slower off-season, this position may begin with less than full-time hours while training is underway. Once trained, the employee must be available to transition into a full-time, year-round schedule, generally working approximately five days per week and six to eight hours per day.

Applicants must be at least 18 years old due to the operation of commercial meat-processing equipment.

Reliability, punctuality, flexibility, weekend availability, and long-term commitment are required.

Pay: $13.00 - $20.00 per hour

Benefits:

• Employee discount
• Paid training

Application Question(s):

• Tell us why you want to build a career at Smokesmith and what interests you about learning to barbecue professionally? Tell us about your barbecue, grilling, smoking, or cooking experience, and what you enjoy cooking. Why?

Work Location: In person