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.

Director of Operations, Outpost - Lexington

The Director of Operations will maintain a system of continuous improvement and accountability for product quality, efficiency of the equipment systems, and effectiveness of supply teams. This position is accountable for the team’s continual process with interacting with support teams, DJO, Zone, Global, HE, and regulatory agencies. Ideal candidates possess a comprehensive knowledge of manufacturing operations management, production-level brewery experience, good business sense, and exceptional leadership ability.   

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.

Full-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.

Part-Time Dishwasher – Outpost in Lexington & Basecamp in Nelson County

Washes, stacks, sorts, and stores dishes, glassware, utensils, and cookware. Maintains a clean kitchen and keeps dish area organized and free of clutter. Sets up dish stations, including dishwashing machines and sinks. Maintains clean, dry floors throughout the shift.