As Head Chef at Outbound Stowe, your passion for creating unique and tasteful dining experiences will ensure our guests and the local community will want to return. Your role goes beyond managing; it's about curating a space where guests connect to great food, fellow travelers, local culture, and the outdoors, and where our team is inspired to bring their best every day and share that enthusiasm with our guests. If you're a visionary leader with a passion for culinary exploration and a taste for adventure, join us at the helm of our culinary expedition.

Outbound Stowe is part of the Outbound Hotels collection, offering authentic, one-of-a-kind lodging that harmonizes with outdoor adventure. Guests can enjoy knowledgeable and friendly service; fun and engaging experiences; and an environment that is thoughtfully designed, embraces its place, and celebrates its community.

As Head Chef, you will embody the Outbound brand as an authentic, approachable, adventure-curious, sociable, and savvy leader. You will build and lead a team who exemplifies our values of fostering human connection, providing unique experiences, enjoying life outside, working hard to achieve our goals, all while valuing good people, good food, and good music.

You will be responsible for assuring attentive, friendly, authentic, and efficient service in all culinary experiences at Outbound Stowe including East Side Bar & Bites, Grab & Go Mercantile, Events, Banquets, and Exterior Experience Zones including pool, fire pits and pop-up spaces, while maintaining adherence to budgeted payroll and overhead cost.

Supervise the daily production of food; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared, and safety standards and regulations are followed to provide top quality food. Supervise kitchen associates and servers: train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate. Supervise the cooks and cold prep person's food production on the front line; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. Monitor and control the maintenance/sanitation of the kitchen, restaurant, and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate, and franchise standards and regulations. Assist in the creation and planning of menus and implement changes to continue to attract business. Monitors to ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers to ensure product freshness. Ensure that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair. Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line. Develop and prepare departmental schedules, job descriptions, and manage daily payroll and attendance controls. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Financial Management: Oversees scheduling, food budgeting, ordering, and supply inventory for food, beverage, events, entertainment, and catering. Monitors and ensures all cashier and financial procedures are in accordance with accounting policies and standards. Property Oversight: Tours and visually inspects the restaurant, bar, pool, firepits, event spaces, and all guest experience zones daily. Monitors experiential touchpoints, cleanliness, and quality of product and service. People Leadership: Demonstrates leadership through effective communication and interpersonal skills. Encourages trust, respect, and cooperation among team members. Coaches and develops team members. Models appropriate behaviors and fosters a culture of excellence. Collaborate closely with front office, housekeeping, maintenance, revenue, marketing, and sales, managers and teams. Event Management: Collaborates with Sales and FOH Manager to organize events, programming, parties, gatherings, experiences, activations, and other forms of entertainment on property.

Springboard Hospitality offers an empowered working environment that encourages collaboration and flexibility.

• Competitive Base Salary.
• Vacation.
• Medical, Dental, Vision, Life, and Pet Insurance.
• 401K.
• Bereavement Leave.
• Employee Rates at all of Springboard Hospitality’s 35+ Hotels.
• Hotel Level Manager Bonus Program.

• Strong leadership, communication, and organizational skills.
• Service-oriented with exceptional customer service and sales skills.
• Ability to multitask in a fast-paced environment.
• Experience managing banquets and events.
• Excellent knowledge of food.
• Food and Beverage experience in a Hotel or resort environment preferred.
• Certified in Food Handling and CPR preferred.
• Must be able to work weekend and evening shifts.