Executive Chef

Sixty Vines; The Woodlands (TX); On-site; USD 85,000 - 120,000; Full time

Job summary

Sixty Vines in The Woodlands, TX is seeking an Executive Chef to serve as a hands-on leader, training and developing the culinary team daily. You will drive the culinary direction, own the menu, and ensure cost controls and high quality across the kitchen.

You will deploy new menu items, lead menu rollouts, and maintain compliance with regulatory standards. This role requires strong leadership, energy, and a hands-on approach to elevate our wine country-inspired cuisine.

Qualifications

• 3–5 years culinary management experience with menu rollout responsibility.
• Proven leader, motivator, and manager who develops teams.
• Strong understanding of restaurant systems and operations.
• Willing to live within driving distance to current Sixty Vines location.

Responsibilities

• Partner with General Manager and Director of Culinary to execute the culinary direction.
• Own the food menu, including food cost management and team leadership.
• Deploy new menu items and manage rollouts in line with regulatory requirements.
• Oversee product quality and execution of new menu items.
• Lead culinary safety, sanitation, and product education.

Skills

Culinary leadership

Menu development

Food cost management

Team training

Kitchen systems

Regulatory compliance

Job description

Sixty Vines locations in The Woodlands and Rice Village, Houston, TX.

Where great food, wine, and company come together to create unforgettable moments! As the winemaker's restaurant, we deliver wine country inspired cuisine paired with wines on a sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette.

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, cost controls, and leading the culinary team.

Responsibilities

• Partner with the General Manager and Director of Culinary to execute and drive the culinary direction through a deep understanding of the brand DNA of Sixty Vines.
• Own the food menu, including food cost management and leading the team to execute it.
• Deploy new menu items and manage menu rollouts in alignment with regulatory and compliance requirements.
• Oversee product quality and execution of new menu items.
• Pursue ongoing education and research in food techniques to stay 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 individual restaurants through hands-on training and collaboration; hold the culinary team to a high level of accountability for results.
• Provide leadership in culinary safety, sanitation, and product education.

Profile / Qualifications

• 3–5 years of culinary management experience with responsibility for menu rollouts and implementation of kitchen systems.
• A proven leader, motivator, and manager with demonstrated ability to develop and lead teams.
• Ability to learn quickly and collaborate effectively with others.
• Strong understanding of restaurant systems.
• High personal motivation, ambition, energy, entrepreneurial sensibility, and attention to detail.
• Live within a 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. 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.