Executive Chef

Sixty Vines; Boca Raton (FL); On-site; USD 80,000 - 100,000; Full time

Job summary

An established industry player invites you to join their vibrant culinary team as an Executive Chef. This role is perfect for a passionate leader who thrives in a hands-on environment, responsible for training and developing the next generation of chefs while maintaining high-quality food standards. You'll collaborate closely with management to drive the culinary vision and ensure the successful rollout of innovative menu items. If you have a strong culinary background and a desire to influence and inspire, this opportunity offers a chance to make a significant impact in a dynamic restaurant setting.

Qualifications

• 3-5 years of culinary management experience with menu rollout responsibilities.
• Proven ability to lead and develop culinary teams effectively.

Responsibilities

• Drive culinary direction with the General Manager and Director of Culinary.
• Oversee food menu execution, quality, and compliance.

Skills

Culinary Management

Team Leadership

Menu Development

Food Safety and Sanitation

Cost Control

Education

Culinary Degree

Job description

306106-SV BOCA RATON
Sixty Vines - Boca Raton
5050 TOWN CENTER CIR #239
BOCA RATON, FL 33486, USA

Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette.

This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, cost controls, and leading the culinary team.

Responsibilities

1. Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines.
2. Ownership of the food menu including food cost and team to execute it.
3. Deployment of new menu items and menu rollouts regulatory and compliance requisites.
4. Product quality and execution of new menu items.
5. Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve.
6. Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs.
7. Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results.
8. Provide leadership in the areas of culinary safety, sanitation, and product education.

Profile

1. 3-5 years of experience in culinary management, responsibility for menu rollouts & implementation of kitchen systems.
2. A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams.
3. The ability to learn quickly and collaborate with others.
4. Strong understanding of restaurant systems.
5. High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail.
6. Live within reasonable driving distance to one of our current restaurants.

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 in Florida, North Carolina, and Tennessee.