Lead Sous Chef — High-Volume Kitchen & Wine Pairings

Sixty Vines; Charlotte (NC); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Flexible schedules

4-day workweek option

Paid time off

401(k) match

Medical, dental, vision

Wine-country trips

Mental health access

Growth opportunities

Job summary

Sixty Vines is seeking an experienced Sous Chef to support the daily leadership of its culinary operations. You will partner with the Executive Chef to lead shifts, develop Team Members and uphold standards for quality, consistency, safety and presentation.

Responsibilities include hands-on leadership, maintaining recipes and presentation, and managing waste while ensuring excellent food and wine experiences for guests.

Qualifications

• 2+ years of kitchen leadership experience in a similar setting.
• Strong high-volume, scratch-kitchen background preferred.
• Food Handler certification and any required food-safety certifications.

Responsibilities

• Lead daily kitchen operations alongside Executive Chef and provide hands-on guidance.
• Ensure recipes, portions and presentation standards are consistent across shifts.
• Monitor food quality, ticket times and kitchen readiness throughout service.
• Manage waste and maintain high levels of food quality.
• Support new menu items, seasonal offerings and special wine-and-food experiences.
• Hire, onboard and develop Kitchen Team Members; coach and provide feedback.

Skills

Kitchen leadership

High-volume kitchen

Food safety

Team supervision

Scheduling

Inventory control

Communication

Physical stamina

Food Handler

Culinary training

Education

Culinary arts degree or professional training

Job description

Sixty Vines is seeking an experienced Sous Chef to support the daily leadership of its culinary operations. You will partner with the Executive Chef to lead shifts, develop Team Members and uphold standards for quality, consistency, safety and presentation.

Responsibilities include hands-on leadership, maintaining recipes and presentation, and managing waste while ensuring excellent food and wine experiences for guests.