CAREER OPPORTUNITIES

Basecamp Front-of-House Supervisor

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

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 Lead Cook – Basecamp

The Lead  Cook  is responsible for  supervising the kitchen efforts, including all food preparation and personnel management in the absence – or on behalf of – the Sous Chef or Executive Chef.   This position, while  working  the line, also completes the tasks of Line Cook.  This position does not oversee the performance of any  staff, but  does  assist  the Sous Chef in performance management.  The Lead Cook  is an experienced position in the kitchen with the ability to use all equipment necessary  (Flat Top, Grill,  Saute, Deep Fryer, Salads, Smoker, and Pantry), and  possess the training and skills to perform all tasks to achieve the highest quality  at the Chef’s discretion.   This position  is responsible for  product consistency in the absence of the Sous Chef or Executive Chef.   This position also serves as the expediter when the pace of business warrants.

Full-Time PM Hourly Sous Chef – Basecamp

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.