Head Chef
On-site · Brewster, Washington, United States
Job Summary
The Head Chef will oversee the daily smoking of proteins including brisket, ribs, pork, and chicken, ensuring consistent temperature and quality. Responsibilities include managing fire and smoker operations, monitoring cooking times, maintaining food safety standards, prepping proteins according to recipes, and assisting in training new hires. The ideal candidate brings expertise in barbecue techniques, strong knowledge of meat cuts and seasoning, and the ability to work in a high-pressure kitchen environment.
Required Qualifications
- Strong background in barbecue techniques
- Fundamentals of butchering, seasoning, fire management, and timing
- Ability to oversee and manage the smoking of proteins while maintaining quality and consistency
- Experience in training and teaching team members
Desired Qualifications
- Proven experience smoking meats in a professional or competitive BBQ setting
- Strong knowledge of BBQ techniques, meat cuts, rubs, and timing
- Able to lift 50 – 80 lbs and work in a hot kitchen/smokehouse environment
- Available to work overnight shifts, weekends and holidays
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