We are looking for a hands-on Kitchen Manager to help lead daily kitchen operations at Smoke on The Water. This role is ideal for someone who understands Craft BBQ, thrives in a fast-paced environment, and can balance cooking, leadership, and organization. You’ll work closely with the Head Pitmaster and Director of Operations to create scratch side dishes, maintain food quality, manage staff, control costs, and keep the kitchen running smoothly.

The Front of the House Manager is responsible for leading all guest-facing operations with a strong focus on service quality, bar performance, and team leadership. This role oversees the dining room, bar, and service staff to ensure an efficient, welcoming, and high-energy guest experience that reflects the restaurant’s brand and standards. This is a hands-on leadership position that requires strong floor presence, operational discipline, and the ability to motivate and develop a service team.

The Pitmaster oversees all aspects of traditional Texas-style BBQ production, including fire management, meat preparation, smoking, and quality control. This role ensures consistent, high-quality BBQ through expert control of wood-fired pits and rotisserie smokers, proper meat handling, and adherence to restaurant standards. The Pitmaster also leads the BBQ prep staff and maintains the authenticity and integrity of the restaurant’s BBQ program with extremely high standards.

The Carver is responsible for slicing and portioning smoked meats to order while maintaining the highest standards of quality, presentation, and consistency. This role serves as the final quality control point between the pit and the customer, ensuring meats are sliced correctly, portioned accurately, and served at peak flavor and tenderness. The BBQ Carver works closely with the Pitmaster and service team to maintain efficient service during high-volume periods.

The Line Server is responsible for serving guests along the BBQ service line by plating sides, assisting with meat orders, and ensuring a fast, friendly, and efficient customer experience. This role helps guide guests through the line, maintains portion control, and works closely with the Carver and kitchen staff to keep service running smoothly during high-volume periods.

The Prep Cook is responsible for preparing meats, sides, sauces, and ingredients used in daily BBQ production. This role supports the Pitmaster and kitchen team by ensuring all items are properly trimmed, seasoned, portioned, and ready for smoking or service. The Prep Cook helps maintain consistency, cleanliness, and efficiency in a high-volume Texas BBQ kitchen.

The Bartender is responsible for operating the restaurant’s service bar while also providing table service to guests as needed in the dining area. This role prepares alcoholic beverages for guests, maintains a clean and organized bar, and delivers friendly, efficient service that complements the casual, high-energy atmosphere of the restaurant.