Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Work Schedule
Flexible
Day Shifts
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Meal Allowances
staff training
community engagement
Job Description
Outbound Stowe is a distinctive hospitality establishment nestled in Vermont's Green Mountains, known for its blend of classic lodge charm and vibrant communal spirit. This unique resort celebrates the beauty of the outdoors, exceptional cuisine, and genuine human connections, making it an ideal destination for travelers seeking a personal and immersive experience. Outbound Stowe places a strong emphasis on creating environments where guests can enjoy fresh, local flavors and a welcoming atmosphere that feels both authentic and invigorating. Their commitment to quality service and community leave guests with lasting memories of warmth and genuine care.
The Chef & ... Show More
The Chef & ... Show More
Job Requirements
- 3+ years of culinary leadership experience
- At least 1 year of FOH management experience
- Experience collaborating with hotel or restaurant brands
- Hands-on approach with the ability to lead by example
- Creative and organized multitasker
- Passionate about hospitality and the outdoors
- Ability to work in a dynamic team environment
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
- 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 & 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 & 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
Mid Level (3-7 years)
Job Location
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