Executive Chef

SIXTY VINES RESTON, LLC; Reston (VA); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Four-day workweek potential

Up to 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 Reston, VA is seeking a hands-on Executive Chef to lead culinary operations, partnering with the General Manager and Director of Culinary to drive menu execution, food cost management, and daily development of the culinary team.

The ideal candidate combines strong business judgment with a passion for wine-country cuisine, consistent execution, and a track record of developing chefs. This role offers a competitive salary and growth opportunities in a vibrant wine-centric concept.

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.

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.
• Maintain required culinary records, certifications and operational documentation.

Skills

Culinary management

Menu rollouts

Food cost control

Team leadership

Scratch cooking

Communication

Entrepreneurial leadership

Stand for long hours

Education

Culinary degree or equivalent

Tools

Kitchen systems

Job description

At Sixty Vines, great food, wine and 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, kitchen systems and 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

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

BENEFITS: THE GOOD STUFF

• Potential for a four-day workweek once a month
• Up to 17 days of Paid Time Off
• 401(k) match
• Medical, dental and vision insurance after 60 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, 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

KEY RESPONSIBILITIES

CULINARY DIRECTION

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

MENU EXECUTION

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

BUSINESS PARTNER

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

PEOPLE CHAMPION

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

QUALITY AND SAFETY LEADER

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

If you are passionate about developing culinary talent, creating wine-country-inspired food and helping reimagine wine culture, we invite you to apply.

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

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.