Executive Chef

Executive Chef Position at Sixty VinesAt Sixty Vines, great food, wine and company come together to create unforgettable moments. Our wine-country-inspired cuisine, sixty wines on tap and craft cocktails transport Guests to renowned regions around the world through approachable pours and thoughtful pairings, all without the commitment of a bottle. An open exhibition kitchen and chef's table anchor the dining room, featuring wood-fired pizzas, handcrafted charcuterie boards and seasonal dishes made for sharing and bringing people together.We are reimagining wine culture while reducing our carbon footprint. We want leaders who geek out over great food and wine, build teams that share that same energy and bring their passion to a brand growing nationwide.JOB SUMMARYWe are seeking a hands-on Executive Chef to lead Sixty Vines' culinary operations. In partnership with the General Manager and Director of Culinary, you will oversee menu execution, food cost, kitchen systems and the daily development of our culinary team.Our ideal Executive Chef combines strong business judgment with a passion for wine-country cuisine, consistent execution and developing the next generation of Chefs.COMPENSATION & BENEFITSSalary Range: $75,000–$95,000 per year, plus monthly profit shareBENEFITS: THE GOOD STUFFFlexible schedulesPotential for a four-day workweek once a monthUp to 17 days of Paid Time Off401(k) matchMedical, dental and vision insurance after 60 daysWine-country tripsFree access to mental health servicesGrowth and leadership development opportunitiesEXPERIENCE AND QUALIFICATIONS3–5 years of culinary management experience in a high-volume, full-service restaurantExperience leading menu rollouts and implementing kitchen systemsStrong understanding of food cost, culinary labor, inventory and purchasingProven ability to lead, motivate and develop culinary teamsAdvanced knowledge of scratch cooking, recipe execution and presentation standardsStrong communication, organization and problem-solving skillsEntrepreneurial, energetic and detail-oriented leadership styleFood Manager certification requiredCulinary degree or equivalent professional training preferredAbility to work days, evenings, weekends and holidays as business needs requireMust be able to stand for extended periods and lift up to 50 poundsKEY RESPONSIBILITIESCULINARY DIRECTIONPartner with the General Manager and Director of Culinary to execute and advance our culinary visionOwn the food menu, food cost and culinary team responsible for its executionEnsure each dish reflects Sixty Vines' Brand DNA and complements our wine programMaintain a hands-on presence throughout preparation and serviceResearch culinary techniques and trends to keep our menu relevant and ahead of the curveSupport private events and special food-and-wine experiencesMENU EXECUTIONLead new menu launches and seasonal rollouts from planning through implementationTrain culinary leaders and Team Members on recipes, preparation methods and presentation standardsEnsure the kitchen has the products, equipment and training required for each rolloutMonitor food quality, consistency and Guest feedback and correct execution gaps promptlyMaintain accurate recipes, production procedures and training materialsBUSINESS PARTNERManage food cost, culinary labor, purchasing, inventory and kitchen-related expensesReview financial results and take corrective action when performance does not meet established goalsControl waste, portioning and product usage without compromising qualityOversee culinary scheduling based on forecasted business levelsMaintain productive relationships with approved vendors and supplier partnersIdentify opportunities to improve efficiency and profitability while protecting the Guest experiencePEOPLE CHAMPIONHire, train, coach and retain talented culinary Team MembersDevelop the next generation of Chefs through hands-on training and accountabilityEstablish clear expectations and provide fair, direct and consistent feedbackBuild a positive culinary culture centered on teamwork, curiosity and continuous improvementFoster strong communication between the culinary and front-of-house teamsQUALITY AND SAFETY LEADERMaintain our standards for food quality, kitchen cleanliness and organizationEnsure products are received, stored, labeled, rotated and prepared properlyEnforce all recipe, portion and presentation standardsLead food safety, sanitation, regulatory compliance and product educationMaintain required culinary records, certifications and operational documentationIf you are passionate about developing culinary talent, creating wine-country-inspired food and helping reimagine wine culture, we invite you to apply.We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.Equal Opportunity EmployerEqual Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.