Executive Chef

Sixty Vines; Dallas, Northern (TX, KY); Hybrid; USD 75,000 - 95,000; Full time

Benefits offered by this job

Four-day workweek (once a month)

17 days PTO

401(k) match

Medical, Dental and Vision insurance

Wine-country trips

Mental health services

Growth and leadership development

Job summary

Sixty Vines is seeking a hands-on Executive Chef to lead culinary operations in our wine-country inspired restaurant. You will partner with the GM and Director of Culinary to oversee menu execution, food cost and develop the culinary team while maintaining brand DNA across dishes.

Ideal candidates bring 3–5 years in high-volume culinary management, strong leadership, and a passion for wine-country cuisine. This on-site role offers growth, paid time off, and profit-sharing opportunities as part

Qualifications

• 3–5 years of culinary management 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
• 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

Responsibilities

• 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
• 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
• 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 and coach and retake 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
• 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

Skills

Culinary management

Menu rollout leadership

Food cost management

Kitchen systems

Team development

Communication

Stamina & lifting

Flexibility

Education

Culinary degree or equivalent training

Job description

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.

JOB SUMMARY

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.

COMPENSATION & BENEFITS

Salary Range: $75,000-$95,000 per year, plus monthly profit share

BENEFITS: THE GOOD STUFF

• Potential for a four-dayworkweekonce a month
• Up to17 daysof Paid Time Off
• 401(k) match
• Medical, dental and vision insurance after60 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, recipeexecutionand presentation standards
• Strong communication,organizationand 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

KEY RESPONSIBILITIES

CULINARY DIRECTION

• 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

MENU EXECUTION

• 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

BUSINESS PARTNER

• Manage food cost, culinary labor, purchasing,inventoryand kitchen-related expenses
• Review financial results and take corrective action when performance does not meet established goals
• Control waste,portioningand product usage without compromising quality
• Oversee culinary scheduling based on forecasted business levels
• Maintain productive relationships with approved vendors and supplier partners
• Identifyopportunities to improve efficiency and profitability while protecting the Guest experience

PEOPLECHAMPION

• Hire, train, coach andretaintalented culinary Team Members
• Develop the next generation of Chefs through hands‑on training and accountability
• Establish clear expectations and provide fair,directand consistent feedback
• Build a positive culinary culture centered on teamwork,curiosityand continuous improvement
• Fosterstrong communicationbetween the culinary and front‑of‑house teams

QUALITY AND SAFETY LEADER

• Maintain our standards for food quality, kitchencleanlinessand organization
• Ensure products are received, stored, labeled,rotatedand prepared properly
• Enforce allrecipe,portionand presentation standards
• Lead food safety, sanitation, regulatorycomplianceand product education
• Maintain required culinary records,certificationsand operational documentation

Weparticipate 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

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.