JOB OVERVIEW:

Horseshoe Bay Resort, a 4-Diamond luxury lake and golf resort outside of Austin in the Texas Hill Country, is looking for a talented Pit Master to create our Texas BBQ-inspired menu dishes. Under the direction of the Executive and/or Sous Chef, supervises and coordinates activities of culinary/kitchen/BBQ staff. Determines how food should be presented and creates decorative food displays while maintaining proper portion control. Assists management in hiring, training, scheduling, evaluating, counseling, coaching, and motivating employees. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service, and works as team leader to motivate and build culinary teams.

ESSENTIAL JOB FUNCTIONS:

• Effectively manage all components of meats and smoker; utilize butchering skills.
• Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef.
• Performs all pit duties as needed including stocking equipment and tools needed, ensuring a well-maintained cooking surface and environment.
• Ensures smoked meats are cooked properly and with consistent quality of flavor.
• Performs temperature checks on pits.
• Ensure appropriate Culinary staff are trained on proper use of Pits/Smokers and are working in a safe manner.

• Additionally, responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc.

• Ensure the quality of the food items and notify Chef if a product does not meet specifications.
• Ensure production of food in a timely manner.
• Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards; report issues or opportunities for improvement to Chef or direct supervisor.
• Ensure team controls proper usage and rotation of food.
• Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis.
• Maintain a neat, clean and sanitary kitchen/work space/workstation.
• Ensure outlined prep is completed in a timely manner for the next shift.
• Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty; be willing to see and adjust to changes which may occur in work environment and/or workload.

MINIMUM QUALIFICATIONS:

• High School Diploma or GED preferred.
• 1 – 3 years prior culinary experience.
• Complete safety trainings and certifications including Food Handlers; ServSafe preferred.

ADDITIONAL QUALIFICATIONS:

• Maintain confidentiality of proprietary information.
• Basic oral and written communication skills and able to follow instructions.
• Maintain proper associate uniform standards and footwear which is slip and oil resistant, enclosed toe and heel.
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state and federal regulations.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)