At Outbound Stowe, we believe travel should feel personal, rooted in place, and full of genuine human connection. Tucked into Vermont’s Green Mountains, Outbound Stowe blends a classic lodge experience with a fresh, communal energy. From the trails to the table, our team celebrates good food, good company, and the great outdoors.

The Chef & B is a dynamic hybrid role that blends the strategic leadership of a Director of Food & Beverage with the culinary expertise of an Executive Chef. This pivotal position oversees all Front-of-House and Back-of-House operations, ensuring an elevated guest experience across restaurant, pool, bars, and banquet events. The ideal candidate brings a strong acumen in FOH service execution, beverage program development, and resort-wide menu innovation, paired with the ability to lead the kitchen as Executive Chef. This role champions excellence through hands-on leadership—guiding, coaching, training, and motivating a diverse team of bartenders, servers, hosts, and culinary professionals. The Chef & B sets the tone for service culture, operational efficiency, and creative menu development, driving consistency, quality, and financial performance throughout the F&B operation.

• 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.

• 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.