Head Chef

Troon•Brewster, WA

About The Position

Head Chef/ BBQ Centric focus We’re looking to add experienced pit master’s to our team. The ideal candidate will have a strong background in barbecue techniques with the fundamentals of butchering, seasoning, fire management, and timing that are needed to produce top barbecue! This role is the heart of our Smokehouse operation — overseeing and managing the smoking of proteins throughout the day while maintaining top quality and consistency. We are looking for you to work closely with the Executive Chef in creating the menu offerings. This includes all sides to be served with the BBQ menu and all sauces, rubs, and seasoning. Final product should also include a full recipe book complete with steps needed. We are also looking for you to share your experience and train and teach team members on your process. Head Chef / operational and procurement focus Overseeing food preparation: They make sure every dish meets the restaurant’s standards for taste, portion and presentation. If a cook runs into trouble, the sous chef steps in to help or takes over the station. Managing people: From writing schedules and assigning tasks to training newcomers and mediating conflicts, they keep the kitchen staff motivated and focused. Keeping an eye on supplies: Inventory, ordering and equipment maintenance all fall under their watch. They ensure ingredients are fresh and tools are in good working order. Enforcing safety and cleanliness: A sous chef must uphold food safety rules and hygiene. They monitor cooking temperatures, proper storage and sanitary practices. Liaising with the head chef and frontâofâhouse: The sous chef translates the head chef’s ideas into practical instructions and communicates with servers or managers to solve issues quickly. Solid culinary technique: A sous chef must confidently execute and teach a wide range of cooking methods, from sautéing and roasting to pastry and plating. Leadership and communication: They need to motivate a diverse team, give clear instructions and provide constructive feedback. Problemâsolving under pressure: Kitchens can be chaotic. A good sous chef stays calm, adjusts plans on the fly and resolves issues without compromising quality. Organizational skills: Tracking inventory, scheduling staff and coordinating multiple orders at once require a sharp, organized mind. Professionalism: They set the tone for the kitchen, modeling punctuality, cleanliness and respect for colleagues.

Requirements

Proven experience smoking meats in a professional or competitive BBQ setting
Strong knowledge of BBQ techniques, meat cuts, rubs, and timing
Monitor temperatures, maintain fire management, and ensure proper timing for each cook, with the ability to work independently
Able to maintain the highest standards of quality, safety and consistency
Prep meats for service and properly pack items for storage or catering
Able to lift 50 – 80 lbs and work in a hot kitchen/smokehouse environment
Available to work overnight shifts, weekends and holidays

Responsibilities

Oversee daily smoking of all proteins (brisket, ribs, pork, chicken, turkey, etc.)
Manage fire and smoker operations to ensure consistent temperature and quality
Monitor cooking times and internal temperatures for accuracy
Maintain food safety, storage, and handling standards
Prep proteins according to recipes and seasoning specifications
Track yields, waste, and ensure proper rotation/labeling
Communicate with management and kitchen staff to meet service demand
Assist with training and mentoring new hires in smokehouse procedures