Our employees craft adventures every day at Devils Backbone. Whether it’s pouring a favorite, fulfilling an appetite, brewing the next batch, or preparing our delicious product to be shipped to your favorite local establishment, Devils Backbone employees are joyously creating something every day here. And hopefully that’s a smile on your face. But, it’s the smile on their faces while doing so that make one thing evident… Our brewery and brewpub are a great place to dig roots, professionally develop, and realize your potential. So, we invite you to consider joining us and starting your adventure here, at Devils Backbone. Do any the following remind you of yourself? Quirky, fun, honest, smiley, passionate, excitable, crafty, adventurous, humble, team workable, cool, outdoorsy, likeable, or a bit odd (in a good way, of course)… If so and you think you’re a good fit for any of the positions below, apply now!
Overnight Machine Maintenance Mechanic
The Machine Maintenance Mechanic completes a variety of tasks necessary for a high level of maintenance on all brewing and production equipment. Work is expert level. Most work is related to maintenance, but significant time is also related to repairs as well. This position oversees a program of maintaining equipment and machinery at the discretion of the Manager of Production Process and Maintenance. This position is largely mechanical and physical, but requires a relatively moderate degree of administrative abilities. This position works autonomously, but receives direction from their manager.
Assistant Restaurant Manager
The Assistant Manager is responsible for coordination and oversight of Basecamp shifts, to include all Basecamp Brewpub and Meadows locations. The Assistant Manager manages people, as well as operations to ensure a high quality experience for all patrons and employees. The Assistant Manager may acts as the General Manager in their absence, and assists the General Manager in the following: sales/costs analysis, performance management, food quality, customer satisfaction, and cleanliness/sanitation.
The brewer operates both our 30-barrel and 120-barrel automated brewing systems. Aspects of this system includes milling, mashing, lautering, boiling, hop additions, whirlpool, and wort cooling. In addition, the brewer is responsible for pre- and post cleaning and sanitation of all transfer lines and vessels. The brewer also is responsible for cellar tasks including, but not limited to, yeast pitching, filtration, beer transfers, tank CIPs, various fermentation additions, maintenance of parts and hoses, and the filling of casks and firkins. The brewer works 12-hour shifts, and work may include 24/7 hours. The brewer is expected to be punctual, self-motivated, and contribute within a teamwork environment. Once eligible for growth, this position may evolve into a Senior Brewer status, rewarding proficiency.
The Sous Chef maintains the direct oversight of the functional kitchen. The Sous Chef, maintains the kitchen schedule, and assists the Chef with various other duties when necessary, essentially planning and directing food preparation in the kitchen. The Sous Chef is the shift supervisor and solves problems that occur during the course of the typical day. This position also assumes the role of Executive in his/her absence. The Sous Chef maintains the role of the training and development facilitator for the rest of the staff. This position works autonomously under the general loose direction of the Executive Chef. The Sous Chef is a leadership position that encapsulates the broadness of the kitchen operation as a whole while maintaining a sense of order during high-volume operations. This position is vital for the kitchen to operate at the desired level.
Craft Adventure Guide – Event Server
The Craft Adventure Guide (CAG) / On-Call Event Server is an energetic, customer-centered position that performs serving duties at dinners and events at our Basecamp Brewpub & Meadows. The CAG works a variety of “on-call” hours/shifts, and focuses on ensuring a great experience for all event guests through serving great food and beer.
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.
The Kitchen Technician is responsible for the day-to-day maintenance of the kitchen including cleanliness of the environment, dishware, glassware, etc. The Kitchen “Tech” assumes the autonomous role of keeping cookware and dishware clean and organized to ensure an efficiently run back of house of operation. Other duties include stocking kitchen items, and providing overall operational support as needed. The Kitchen Technician is a fast paced position that’s essential for the kitchen to operate at the desired level.
The Server I position works as team to collectively ensure a positive dining experience for all visitors. The Server I, in most cases, is the primary face of the Brewpub, and provides the guest with an in-depth perspective of the company. This position provides excellent customer service and focuses on developing an immediate rapport with visitors, and maintains a sound experience until the guest leaves. This position’s scope is not broad in nature, but reliability is critical. This position is vital for the Front of House operation to run smoothly, and helps to maintain the pacing for any given shift.