Executive Chef

Salary Range: $85,000-$105,000 per year, plus monthly profit share

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

Requirements

• 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

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