Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal Allowances
Professional development opportunities
Job Description
Outbound Stowe is a distinctive boutique lodge nestled in the scenic Green Mountains of Vermont, committed to crafting travel experiences that feel deeply personal, rooted in place, and rich with genuine human connection. Blending the timeless charm of a classic lodge with a vibrant communal energy, Outbound Stowe offers guests an immersive environment where good food, memorable company, and the beauty of the great outdoors harmonize. The establishment prides itself on an inclusive and welcoming atmosphere that celebrates the best of local culture and seasonal ingredients, creating an authentic and enriching stay for every guest.
At the heart of Out... Show More
At the heart of Out... Show More
Job Requirements
- minimum 3 years of culinary leadership experience in a similar role
- at least 1 year of front-of-house management experience
- ability to develop and innovate menus with local and seasonal ingredients
- strong leadership and team management skills
- knowledge of food safety health and sanitation standards
- excellent communication and interpersonal skills
- passion for hospitality and guest engagement
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 & 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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