Executive Chef

Sixty Vines; Reston (VA); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

4-day work week

PTO 17 days

401K match

Insurance after 60 days

Wine country trips

Mental health services

Job summary

Sixty Vines is seeking a culinary leader to partner with the GM and Director of Culinary to drive the brand’s culinary direction in Reston. You will own the menu, manage food cost, and lead the team to execute the menu with excellence.

The role requires proven leadership, strong collaboration across departments, and a focus on quality, safety, and continuous improvement. This position offers a dynamic, restaurant‑level leadership opportunity with growth potential.

Qualifications

• 3-5 years of culinary management experience understand brand DNA and menu rollout processes.
• Proven ability to lead and motivate teams, drive execution and training.
• Strong understanding of restaurant systems and food safety/sanitation.

Responsibilities

• Partner with GM and Culinary Director to drive culinary direction.
• Own the food menu, including food cost and team execution.
• Deploy new menu items and ensure regulatory compliance.
• Ensure product quality and execution of new menu items.
• Pursue continuing education in food techniques to stay ahead.
• Develop future culinary leaders through training and development.
• Provide hands-on leadership and accountability for results.
• Lead culinary safety and sanitation initiatives.

Skills

Leadership

Team development

Menu planning

Food cost management

Collaboration

Detail orientation

Job description

Salary Range

Commensurate with experience: $75k-$95k / year (plus monthly profit share)

Benefits

• 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

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 / Qualifications

• 3‑5 years of 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