Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $76,600.00 - $105,500.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Professional development opportunities
team building activities
Retirement Plan
Employee Meals
Job Description
Outbound Stowe is a vibrant and unique hospitality establishment nestled in the scenic Green Mountains of Vermont. This boutique lodge is renowned for its blend of classic lodge charm with a fresh, communal energy that reflects the natural beauty and outdoor spirit of its surroundings. Outbound Stowe is more than just a place to stay – it is a community where good food, good company, and the great outdoors come together to create memorable experiences for guests from all walks of life. The lodge's emphasis on personal, rooted travel experiences ensures that every guest encounter feels genuine and special, making... 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 cooking and team collaboration
- creativity and strong organizational skills
- passion for hospitality and the outdoors
- ability to lead and inspire diverse teams
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 are 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
Expert Level (7+ years)
Job Location
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