Executive Chef

About the role

At 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.

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.

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
• Support private events and special food-and-wine experiences
• 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
• 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
• 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
• 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

Requirements

• 3–5 years of culinary management experience in a high-volume, full-service restaurant
• Experience leading menu rollouts and implementing kitchen systems