Executive Chef

At Sixty Vines, great food,wineand 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, kitchensystemsand 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.

• Potential for a four-dayworkweekonce a month
• Up to17 daysof 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

• 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, recipeexecutionand presentation standards
• Strong communication,organization and problem-solving skills
• Entrepreneurial,energeticand detail-oriented leadership style
• Culinary degree or equivalent professional training preferred
• Ability towork days, evenings, weekends and holidays as business needs require
• Must be able to stand for extended periods andlift upto 50 pounds

• Partner with the General Manager and Director of Culinary to execute and advance our culinary vision
• Own the food menu, foodcostand culinary team responsible for its execution
• Ensure each dish reflects Sixty Vines’ Brand DNA andcomplementsour 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, preparationmethodsand presentation standards
• Ensure the kitchen has the products, equipment and trainingrequiredfor each rollout
• Monitor food quality, consistency and Guest feedback and correct execution gaps promptly
• Maintainaccuraterecipes, productionproceduresand 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 andretaintalented culinary Team Members
• Develop the next…