Executive Chef: Wine-Country Kitchen Leader

Sixty Vines

Washington (District of Columbia)

On-site

USD 75,000 - 95,000

Full time

6 days ago

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Benefits offered by this job

Flexible schedules

Profit sharing monthly

Paid time off up to 17 days

401(k) match

Medical, dental and vision insurance

Wine-country trips

Mental health services

Growth and leadership development

Job summary

Sixty Vines is seeking an Executive Chef to lead culinary operations, partner with leadership, and own menu execution in a high-volume environment. You will drive food cost, kitchen systems, and daily development of the culinary team, while maintaining brand DNA and wine program alignment.

The ideal candidate brings 3–5 years of culinary management, strong leadership, and a passion for scratch cooking and wine-country-inspired cuisine. Location-based leadership with career growth opportunities.

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.

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.