CAREER OPPORTUNITIES

Director, Marketing - Craft East

The Director of Marketing will assume overall accountability for developing and executing the annual marketing plan for Devils Backbone, La Rubia, and Cisco (Craft East). In addition, the Director of Marketing will be an experienced people leader, with a reputation for being a change agent and hiring and developing the best teams. He/she will have a demonstrable record of success at building a business, delivering sales growth, and partnering cross-functionally.

Executive Chef - Basecamp in Nelson County & Outpost in Lexington

The Executive Chef for Devils Backbone will be accountable for all food production including that used for restaurants, banquet functions and other outlets. This position will develop menus, food purchase specifications, and recipes. The Executive Chef will maintain high professional food quality and sanitation standards. In addition, will develop and monitor the food and labor budget for the department. This position will be responsible for multiple pub location performances including Basecamp in Nellysford, VA, & Outpost in Lexington, VA.

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.