CAREER OPPORTUNITIES

General Manager, Outpost - Lexington

The Front of House Supervisor will focus on the coordination and oversight of the day-to-day operations, overseeing the hourly staff. The Front of House Supervisor is responsible for the following:  leading & mentoring their team, owning or delegating all staff tasks & responsibilities, ensuring consistent food quality & standards are met or exceeded, maintaining all business processes & procedures, executing events & promotions on-site, maintaining employee satisfaction, ensuring customers have positive experiences, ensuring cleanliness & sanitation practices are met or exceeded, and owning the location’s P&L with good ordering & inventorying habits and scheduling management.  This position requires the ability to lead and manage a large staff effectively and efficiently in a fast-paced restaurant/pub environment.

Basecamp Front-of-House Supervisor - Nelson County

The Front of House Supervisor will focus on the coordination and oversight of the day-to-day operations, overseeing the hourly staff. The Front of House Supervisor is responsible for the following:  leading & mentoring their team, owning or delegating all staff tasks & responsibilities, ensuring consistent food quality & standards are met or exceeded, maintaining all business processes & procedures, executing events & promotions on-site, maintaining employee satisfaction, ensuring customers have positive experiences, ensuring cleanliness & sanitation practices are met or exceeded, and owning the location’s P&L with good ordering & inventorying habits and scheduling management.  This position requires the ability to lead and manage a large staff effectively and efficiently in a fast-paced restaurant/pub environment.

Part-Time Line Cook – Basecamp in Nelson County

The Line Cook  is responsible for  preparing a variety of food  at the Chef’s discretion.   The line cook can be seen as somewhat entry-level or simply limited in scope of responsibility when compared to the kitchen operation as a whole.   The line cook may  operate  one or a select few pieces of kitchen cooking equipment  (Flat Top, Grill,  Saute, Smoker, Salads, and Pantry), but not have a grasp for all facets, and  largely focuses  on prepping items to be cooked.   This position works  somewhat autonomously, although the day-to-day responsibilities will be derived from the Sous Chef or Chef.   The Line Cook is a  fast-paced  position  that’s  essential for the kitchen to  operate  at the desired level.

Part-Time Line Cook – Outpost in Lexington

The Line Cook  is responsible for  preparing a variety of food  at the Chef’s discretion.   The line cook can be seen as somewhat entry-level or simply limited in scope of responsibility when compared to the kitchen operation as a whole.   The line cook may  operate  one or a select few pieces of kitchen cooking equipment  (Flat Top, Grill,  Saute, Smoker, Salads, and Pantry), but not have a grasp for all facets, and  largely focuses  on prepping items to be cooked.   This position works  somewhat autonomously, although the day-to-day responsibilities will be derived from the Sous Chef or Chef.   The Line Cook is a  fast-paced  position  that’s  essential for the kitchen to  operate  at the desired level.

Full-Time Hourly Sous Chef – Basecamp in Nelson County

The Sous Chef will be responsible for personnel management, motivation, development and coaching, food  safety  and customer satisfaction. This position requires the ability to manage a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the shift. This is a leadership position that encapsulates the broadness of the kitchen  operation while  maintaining  a sense of order during high-volume operations.