Sous Chef

Sous Chef Opportunity At Sixty VinesAt 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.JOB SUMMARYWe are seeking an experienced Sous Chef to support the daily leadership of Sixty Vines' culinary operations. You will partner with the Executive Chef to lead successful shifts, develop culinary Team Members and uphold our standards for quality, consistency, safety and presentation.COMPENSATIONSalary Range: $55,000$75,000 per year, plus monthly profit shareBENEFITSFlexible schedulesPotential for a four-day workweek once a monthUp to 17 days of Paid Time Off401(k) matchMedical, dental and vision insurance after 60 daysWine-country tripsFree access to mental health servicesGrowth and development opportunitiesEXPERIENCE AND QUALIFICATIONS2+ years of kitchen experience in a similar culinary leadership roleHigh-volume, scratch-kitchen experience strongly preferredCulinary arts degree or professional training is a plusExperience leading, training and supervising hourly Team MembersKnowledge of cooking methods, kitchen equipment and culinary best practicesExperience with scheduling, inventory, purchasing and food-cost controlsStrong communication, organization and problem-solving skillsFood Handler certification and any additional required food-safety certificationsAbility to work days, evenings, weekends and holidays as business needs requireMust be able to stand for extended periods and lift up to 50 pounds.KEY RESPONSIBILITIESCULINARY EXECUTIONSupport the Executive Chef in leading daily kitchen operationsMaintain a hands-on presence throughout preparation and serviceEnsure recipes, portions and presentation standards are executed consistentlyMonitor food quality, ticket times and kitchen readiness throughout each shiftMaintain the highest level of food quality while actively managing wasteSupport new menu items, seasonal offerings and special food-and-wine experiencesPEOPLE CHAMPIONAssist with hiring, onboarding, training and developing culinary Team MembersAssign responsibilities clearly and coordinate the team to achieve shift goalsProvide consistent coaching, recognition and feedbackIdentify and develop Team Members with leadership potentialFoster strong communication between the culinary and front-of-house teamsBUSINESS AND SHIFT LEADERManage culinary schedules and adjust staffing based on business levelsSupport inventory, ordering, purchasing and receiving through approved vendorsMonitor portioning, waste and product usage to support food-cost goalsMaintain accurate product organization, labeling, storage and rotationIdentify opportunities to improve kitchen efficiency without compromising qualityCommunicate product, equipment and operational needs to the Executive ChefQUALITY AND SAFETY LEADERMaintain a clean, organized and sanitary kitchenEnsure food is received, stored, prepared and served safelyEnforce food-handling, sanitation and workplace safety practicesMonitor kitchen equipment and report maintenance concerns promptlyFollow our policies and all applicable health and safety requirementsIf you are passionate about scratch-made cuisine, developing great culinary teams and creating memorable food-and-wine experiences, 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