3-5 years of culinary management experience in a high-volume, full-service restaurant
Experience leading menu rollouts and implementing kitchen systems
Strong understanding of food cost, culinary labor, inventory and purchasing
Proven ability to lead, motivate and develop culinary teams
Advanced knowledge of scratch cooking, recipe execution and presentation standards
Strong communication, organization and problem-solving skills
Food Manager certification required
Responsibilities
Partner with the General Manager and Director of Culinary to execute and advance our culinary vision
Own the food menu, food cost and culinary team responsible for its execution
Ensure each dish reflects Sixty Vines' Brand DNA and complements our wine program
Maintain a hands-on presence throughout preparation and service
Research culinary techniques and trends to keep our menu relevant and ahead of the curve
Lead new menu launches and seasonal rollouts from planning through implementation
Hire, train, coach and retain talented culinary Team Members
Benefits
Flexible schedules
Potential for a four-day workweek once a month
Up to 17 days of Paid Time Off
401(k) match
Medical, dental and vision insurance after 60 days
Wine-country trips
Free access to mental health services
Growth and leadership development opportunities
Full Job Description
JOB SUMMARY
We 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 & BENEFITS
Salary Range: $75,000-$95,000 per year, plus monthly profit share
BENEFITS: THE GOOD STUFF
Flexible schedules
Potential for a four-day workweek once a month
Up to 17 days of Paid Time Off
401(k) match
Medical, dental and vision insurance after 60 days
Wine-country trips
Free access to mental health services
Growth and leadership development opportunities
EXPERIENCE AND QUALIFICATIONS
3-5 years of culinary management experience in a high-volume, full-service restaurant
Experience leading menu rollouts and implementing kitchen systems
Strong understanding of food cost, culinary labor, inventory and purchasing
Proven ability to lead, motivate and develop culinary teams
Advanced knowledge of scratch cooking, recipe execution and presentation standards
Strong communication, organization and problem-solving skills
Entrepreneurial, energetic and detail-oriented leadership style
Food Manager certification required
Culinary degree or equivalent professional training preferred
Ability to work days, evenings, weekends and holidays as business needs require
Must be able to stand for extended periods and lift up to 50 pounds
KEY RESPONSIBILITIES
CULINARY DIRECTION
Partner with the General Manager and Director of Culinary to execute and advance our culinary vision
Own the food menu, food cost and culinary team responsible for its execution
Ensure each dish reflects Sixty Vines' Brand DNA and complements our wine program
Maintain a hands-on presence throughout preparation and service
Research culinary techniques and trends to keep our menu relevant and ahead of the curve
Support private events and special food-and-wine experiences
MENU EXECUTION
Lead new menu launches and seasonal rollouts from planning through implementation
Train culinary leaders and Team Members on recipes, preparation methods and presentation standards
Ensure the kitchen has the products, equipment and training required for each rollout
Monitor food quality, consistency and Guest feedback and correct execution gaps promptly
Maintain accurate recipes, production procedures and training materials
BUSINESS PARTNER
Manage food cost, culinary labor, purchasing, inventory and kitchen-related expenses
Review financial results and take corrective action when performance does not meet established goals
Control waste, portioning and product usage without compromising quality
Oversee culinary scheduling based on forecasted business levels
Maintain productive relationships with approved vendors and supplier partners
Identify opportunities to improve efficiency and profitability while protecting the Guest experience
PEOPLE CHAMPION
Hire, train, coach and retain talented culinary Team Members
Develop the next generation of Chefs through hands-on training and accountability
Establish clear expectations and provide fair, direct and consistent feedback
Build a positive culinary culture centered on teamwork, curiosity and continuous improvement
Foster strong communication between the culinary and front-of-house teams
QUALITY AND SAFETY LEADER
Maintain our standards for food quality, kitchen cleanliness and organization
Ensure products are received, stored, labeled, rotated and prepared properly
Enforce all recipe, portion and presentation standards
Lead food safety, sanitation, regulatory compliance and product education
Maintain required culinary records, certifications and operational documentation
If you are passionate about developing culinary talent, creating wine-country-inspired food and helping reimagine wine culture, we invite you to apply.
