Executive Chef

Sixty Vines; Raleigh (NC); On-site; USD 85,000 - 115,000; Full time

Benefits offered by this job

POTENTIAL FOR 4 DAY WORK WEEK, ONCE A/

UP TO 17 DAYS OF PTO

401K MATCH

INSURANCE AFTER 60 DAYS

WINE COUNTRY TRIPS

FREE ACCESS TO MENTAL HEALTH SERVICES

Job summary

Sixty Vines in Raleigh, NC is seeking an Executive Chef who will be a hands-on leader, training and developing the culinary team daily, and driving the brand's culinary standards.

You will own the food menu, manage food costs, deploy new items, and mentor cooks to execute at a high level while upholding safety and sanitation.

This role requires 3–5 years of culinary management, a proven leadership record, and the ability to collaborate with General Manager and Director of Culinary.

Qualifications

• 3–5 years of culinary management, ownership of menu rollouts and kitchen systems implementation.
• Proven leadership with ability to train and develop teams.
• Strong understanding of restaurant systems and cost controls.

Responsibilities

• Partner with GM and Director of Culinary to execute brand DNA.
• Own the food menu, control costs, and lead menu rollouts.
• Deploy new menu items and ensure regulatory compliance.
• Ensure product quality and consistent execution of new items.
• Develop future culinary leaders through training and development.

Skills

Culinary leadership

Menu development

Food cost control

Team training

Job description

• POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH
• UP TO 17 DAYS OF PTO
• 401K MATCH
• INSURANCE AFTER 60 DAYS
• WINE COUNTRY TRIPS
• FREE ACCESS TO MENTAL HEALTH SERVICES

Salary Range Commensurate W/Experience

Starting Pay $100k / year Base

(plus, monthly profit share)

Benefits

• FLEXIBLE SCHEDULES
• POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH
• UP TO 17 DAYS OF PTO
• 401K MATCH
• INSURANCE AFTER 60 DAYS
• WINE COUNTRY TRIPS
• FREE ACCESS TO MENTAL HEALTH SERVICES

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, and cost controls, and leading the culinary team.

Responsibilities

• 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
• Ownership of the food menu including food cost and team to execute it.
• Deployment of new menu items and menu rollouts regulatory and compliance requisites.
• Product quality and execution of new menu items
• Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve.
• Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs.
• Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results.
• Provide leadership in the areas of culinary safety, sanitation, and product education.

Profile

• 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems
• A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams.
• The ability to learn quickly and collaborate with others.
• Strong understanding of restaurant systems
• High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail
• 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.

Equal Opportunity Employer