Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
Paid holidays
team events
Job Description
Outbound Stowe is a distinctive hospitality establishment nestled in Vermont's picturesque Green Mountains, known for blending the classic lodge experience with a vibrant and communal atmosphere. At the heart of Outbound Stowe's philosophy is the belief that travel should be personal, deeply connected to the place, and enriched by genuine human interaction. The team at Outbound Stowe celebrates not only the beauty of the outdoors but also the joy of good food and warm company, creating an inviting space where guests feel both inspired and at home. This boutique resort offers a unique blend of natural beauty and hospitality expertise... Show More
Job Requirements
- 3+ years of culinary leadership experience
- at least 1 year of FOH management experience
- proven ability to lead both front and back of house operations
- strong culinary skills with hands-on cooking experience
- excellent organizational and multitasking abilities
- passion for hospitality and community engagement
- ability to develop menus featuring local and seasonal ingredients
- understanding of health, safety, and sanitation regulations
- effective communication and team leadership skills
Job Qualifications
- 3+ years of culinary leadership experience (executive chef, sous chef, or similar), ideally in boutique hotel, lodge, or resort settings
- at least 1 year of FOH management experience (director or above) with a passion for coaching and developing others
- experience collaborating with hotel or restaurant brands with the ability to elevate brand standards
- hands-on approach: you're happiest when cooking and collaborating shoulder-to-shoulder with your team
- creative with the ability to multitask while staying organized
- a love for hospitality, the outdoors, and connecting with people through food
Job Duties
- lead all aspects of the kitchen and food and beverage operations, maintaining high standards of quality, consistency, and hospitality
- coach, mentor, and inspire FOH and BOH team members, fostering a positive and growth-minded culture
- participate directly in cooking and service, leading by example and staying connected to guests
- develop menus and specials that reflect local, seasonal ingredients
- manage kitchen costs, ordering, and both FOH and BOH inventory in partnership with the general manager
- ensure all health, safety, and sanitation standards are met or exceeded
- collaborate cross-departmentally to create seamless food and beverage experiences for guests - from breakfast service to group events and banquets
- engage with guests and the local community to build lasting connections and a sense of belonging
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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