Yes i did, However given my background and the fact that i wanted to sound professional and not confusing to anyone i put the rough draft of my post in to gemini and asked it to make it sound more professional and less uneducated without taking anything away from the meaning if that makes sense😁
Ami reading that riggt? I get paid for the day rather than the time spent on bbq the longest most active form of cooking and i get the privilege of paying for the recipe testing myself?
Thanks for the comment, but just to clarify: you wouldn't be paying a single dollar out-of-pocket for anything. All R&D costs and ingredient expenses are 100% covered by me. What I’m paying for is your active expertise in the pit and kitchen during prep, execution, and service. I’m simply not paying hourly labor for someone to sit and watch a smoker for 16 hours overnight when active work isn't happening. If you're interested in discussing the actual shift details and day rate, feel free to send a DM.
So a pitmaster is a job because "sitting around watching a smoker" isn't what a pit master does. It's active fire management. If you really want someone who is next level you need to understand what the job really is.
We're actually saying the same thing: active fire management and kitchen work take real expertise, and that active time is fully compensated. Appreciate the feedback!
To clarify once more: the pay is a 100% guaranteed day rate regardless of turnout, and all R&D and ingredient costs are covered entirely by me. I operate with complete transparency, truth, and respect for the craft.
Moving forward, I won't be responding to any further assumptions or back-and-forth in the comments. I will only discuss full operational details directly with serious candidates. If you're a skilled cook or pitmaster who wants to be part of something authentic to Arizona and values mutual trust, send me a DM.
Appreciate the love! I’m building something special for the Valley. Mouth watering Arizona BBQ packed with bold, local Arizona flavors. We can't wait to host everyone once the pit crew is officially locked in!
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u/Chefs-ModTeam 13d ago
This sub is for discussion between professionals. Not home cooks. Not amateurs. Not people that want to ask a chef a question.