Salary Range: $85,000-$105,000 per year, plus monthly profit share
BENEFITS: THE GOOD STUFF
- Potential for a four-day workweek once a month
- Up to 17 days of Paid Time Off
- Medical, dental and vision insurance after 60 days
- 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.
