Description

HEAD CHEF – OUTBOUND STOWE 

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. 

ABOUT OUR COMPANY 

Outbound Hotels: 

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.

Other Outbound Hotels include the Virginian Lodge in Jackson Hole, WY, Outbound Mammoth and future properties including Outbound Yosemite in Oakhurst, CA near Yosemite National Park.

https://www.outboundhotels.com/ 

Springboard Hospitality: 

Springboard Hospitality is a premier third-party hotel management company with a 30 year history transforming lifestyle hotels throughout the United States. Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry. 

At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, to locally crafted food and beverage experiences, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the vibrancy of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue. 

https://www.springboardhospitality.com/ 

ABOUT THE ROLE 

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.

SCOPE OF WORK TEAM 

• 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.

ONGOING EVERYDAY TASKS: 

• 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 organizes events, programming, parties, gatherings, experiences, activations, and other forms of entertainment on property. 

QUALIFICATIONS 

• 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. 

• Upholds the brand's authentic, approachable, adventure-curious, and sociable characteristics. 

• Must be able to work weekend and evening shifts, including Fridays & Saturdays and during music series and events as needed. 

SERVICE STRATEGY 

• Acts as an Exceptional Innkeeper, Local Ambassador, Charming Storyteller, Community Builder, Adventure Facilitator, and Unique Experience Designer. 

• Ensures that service aligns with Outbound Hotels' commitment to surprise and delight, embrace local partnerships, prioritize community, facilitate adventure, and showcase unique designs. 

BENEFITS 

Springboard Hospitality offers an empowered working environment that encourages collaboration and flexibility. We offer a superior benefits package to full time employees that includes: 

• Competitive Base Salary 

• Vacation 

• Medical, Dental, Vision, Life, Pet Insurance 

• 401K 

• Bereavement Leave 

• Employee Rates at all of Springboard Hospitality’s 35 Hotels 

• Hotel Level Manager Bonus Program 

SPRINGBOARD HOSPITALITY CORE VALUES: 

• CONNECTED. We are plugged into people, technology, and the cutting edge of culture. 

• INDEPENDENT. We are free thinkers who embrace diversity and advocate for innovation. 

• COLLABORATIVE. We are collaborative and believe that the best solutions are found by working together. 

• PERSONALIZED. We are devoted to authentic human connection, personalizing our approach to the guests and owners that we serve. 

• DYNAMIC. We are analytic thought leaders who harness the power of data to maximize return on investment. 

OLS Hotels & Resorts LLC dba Springboard Hospitality (Springboard) is an equal opportunity employer. Springboard provides equal employment opportunity for all associates and prohibits discrimination based on race, color, sex (including pregnancy, childbirth, breastfeeding and medical conditions related to pregnancy, childbirth, or breastfeeding), gender, religious creed (including religious dress and grooming practices), marital status, domestic partner status, age, national origin or ancestry, physical or mental disability, medical condition, genetic information and characteristics, sexual orientation, gender identity or expression, military or veteran status, or any other basis protected under federal, state, or local laws. Springboard also provides reasonable accommodation for qualified applicants and employees with disabilities or medical conditions in accordance with applicable laws.