Executive Chef: Lead Menu & Wine-Country Team

Sixty Vines; Boca Raton (FL); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Potential for a four‑day workweek once

Up to 17 days of Paid Time Off

401(k) match

Medical, dental and vision insurance

Wine‑country trips

Free access to mental health services

Growth and leadership development

Job summary

Sixty Vines in Boca Raton, FL seeks a hands‑on Executive Chef to lead 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 candidate combines strong business judgment with a passion for wine‑country cuisine, consistent execution, and developing the next generation of Chefs. 3–5 years of leadership experience required.

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.

Skills

Culinary leadership

Food cost management

Menu planning

Team development

Kitchen operations

Food safety

Communication

Entrepreneurial leadership

Education

Culinary degree or equivalent

Job description

Sixty Vines in Boca Raton, FL seeks a hands‑on Executive Chef to lead 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 candidate combines strong business judgment with a passion for wine‑country cuisine, consistent execution, and developing the next generation of Chefs. 3–5 years of leadership experience required.