Executive Chef

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

BENEFITS: THE GOOD STUFF

• 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

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.

We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Equal Opportunity Employer