Hybrid Multi Unit Pit Master bei Goode Company

Goode Company Multi-Unit Pitmaster

Company Summary:

Since 1977, the Goode family has been proudly serving Houston the authentic, slow-smoked barbecue it deserves. From tender brisket and juicy sausage to fall-off-the-bone ribs, our meats are expertly smoked over native mesquite for bold, unforgettable flavor. Our signature sandwiches, stacked high on homemade jalapeño cheese bread and topped with scratch-made sauce, are served alongside savory beans, crisp slaw, and, whenever possible, the sounds of live music. At Goode Company, we’re more than just barbecue—we’re a Texas tradition.

 Position Summary:

We are seeking a highly skilled and passionate multi-unit BBQ Pitmaster to oversee and manage barbecue operations across multiple locations. The ideal candidate will be responsible for maintaining high-quality food standards, consistency in smoked meats, and efficient kitchen operations. This role requires extensive expertise in traditional smoking techniques, meat preparation, and kitchen management. The multi-unit BBQ Pitmaster will ensure that each location upholds Goode Company’s signature flavors, operational excellence, and food safety standards.

 Key Responsibilities:

• Oversee all BBQ and smoked meat operations across multiple locations, ensuring consistency in flavor, texture, and presentation.
• Develop and maintain standard operating procedures (SOPs) for smoking, meat preparation, seasoning, cooking times, and holding procedures.
• Train, mentor, and oversee kitchen staff and pit crews at each location to maintain proper smoking techniques and quality control.
• Monitor food costs, portion control, inventory, and waste management to maximize profitability.
• Ensure compliance with all food safety, sanitation, and health regulations, including HACCP guidelines.
• Collaborate with the management team to develop seasonal menus, limited-time offerings, and innovative BBQ dishes.
• Maintain and troubleshoot smoking and holding equipment, grills, and related cooking apparatus across all locations.
• Evaluate all current equipment being used, make suggestions on new updated equipment that could help the overall process
• Work closely with vendors and suppliers to source high-quality meats, seasonings, and wood varieties.
• Conduct routine inspections of each location to assess food quality, operational efficiency, and adherence to company standards.
• Lead by example, fostering a positive work culture, teamwork, and passion for authentic barbecue.

Qualifications & Dispositions

• Proven experience as a pitmaster with multi-unit or high-volume BBQ restaurant experience preferred. Experience with a rotary (oiler) BBQ pit is preferred. 
• Extensive knowledge of smoking techniques and live fire cooking as well as classical cooking technique.
• Strong leadership skills with the ability to train and manage diverse kitchen teams.
• Excellent understanding of food cost management, menu engineering, and kitchen operations.
• Ability to travel between locations as needed.
• Strong attention to detail and commitment to maintaining consistent food quality.
• Exceptional problem-solving skills and adaptability in fast-paced environments.
• Ability to lift heavy meats, stand for extended periods, and work in hot environments.

 Preferred Qualifications:

• Certification in Food Safety and Handling (ServSafe or equivalent).
• Culinary background or formal training in smoking and barbecue techniques.
• Experience working with a growing restaurant brand and implementing scalable systems.

 Benefits:

• Competitive salary with performance-based incentives.
• Health, dental, and vision insurance options.
• Paid time off and vacation days.
• Employee discounts on food and beverages.
• Opportunities for continuous career growth within an established, yet rapidly expanding BBQ brand.