Executive Chef

About the role

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

• 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 forecast