Executive Chef

Responsibilities

• Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines
• Ownership of the food menu including food cost and team to execute it
• Deployment of new menu items and menu rollouts regulatory and compliance requisites
• Product quality and execution of new menu items
• Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve
• Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs
• Influence the individual restaurants through hands-on training and collaboration
• Hold the culinary team to a high level of accountability for results
• Provide leadership in the areas of culinary safety, sanitation, and product education

Requirements

• 3-5 years of culinary management, responsibility for menu rollouts & implementation of kitchen systems
• A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams
• The ability to learn quickly and collaborate with others
• A strong understanding of restaurant systems
• A high level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail

Qualifications

• Live within reasonable driving distance to one of our current restaurants

Skills

• Hands-on approach
• Leadership skills
• Menu development and implementation
• Food cost control
• Training and development of culinary teams
• Culinary safety and sanitation

Benefits

• FLEXIBLE SCHEDULES
• POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH
• UP TO 17 DAYS OF PTO
• 401K MATCH
• INSURANCE
• After 60 days, FREE ACCESS TO MENTAL HEALTH SERVICES
• WINE COUNTRY TRIPS

Pay

• $75k-$95k / year (plus, monthly profit share)

Schedule

• FLEXIBLE SCHEDULES
• POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH