Executive Chef

Sixty Vines; Gaithersburg, Northern (MD, KY); Hybrid; USD 85,000 - 105,000; Full time

Benefits offered by this job

Four-day week

PTO 17 days

401(k) match

Health insurance

Wine trips

Mental health support

Leadership development

Job summary

Sixty Vines in Gaithersburg, MD is seeking an experienced Culinary Director to lead high-volume kitchen operations, own the menu, and drive food quality and cost control.

The role emphasizes hands-on leadership, staff development, and collaboration with the General Manager to deliver exceptional guest experiences.

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.
• 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, 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.
• 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.

Skills

Culinary leadership

Menu development

Food cost management

Kitchen operations

Team development

Recipe execution

Communication

Scheduling

Food safety

Education

Culinary degree

Job description

Salary Range: $85,000-$105,000 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

Weparticipatein 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

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.