Sous Chef

SIXTY VINES LAS OLAS LLC; Fort Lauderdale (FL); Presencial; USD 55 000 - 75 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Four-day workweek option

PTO 17 days

401(k) match

Medical/dental/vision

Wine-country trips

Mental health support

Growth opportunities

Resumo da oferta

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

The role offers a salary range of $55,000–$75,000 per year, plus monthly profit share, with benefits including PTO, 401(k) match, medical/dental/vision after 60 days, wine-country trips, and

Qualificações

• 2+ years in a similar culinary leadership role.
• High-volume, scratch-kitchen experience preferred.
• Culinary arts degree or professional training is a plus.
• Experience leading, training and supervising hourly Team Members.
• Knowledge of cooking methods, kitchen equipment and culinary best practices.
• Experience with scheduling, inventory, purchasing and food-cost controls.
• Strong communication, organization and problem-solving skills.
• Food Handler certification and any required food-safety certifications.
• Ability to work days, evenings, weekends and holidays.
• Must be able to stand and lift up to 50 pounds.

Responsabilidades

• Support the Executive Chef in leading daily kitchen operations.
• Maintain a hands-on presence throughout preparation and service.
• Ensure recipes, portions and presentation standards are executed consistently.
• Monitor food quality, ticket times and kitchen readiness during shifts.
• Maintain high food quality while managing waste.
• Support new menu items, seasonal offerings and special food-and-wine experiences.
• Assist with hiring, onboarding, training and developing culinary Team Members.
• Assign responsibilities clearly and coordinate the team to achieve shift goals.
• Provide coaching, recognition and feedback; identify leadership potential.
• Foster strong communication between culinary and front-of-house teams.
• Manage schedules, inventory, purchasing and receiving through approved vendors.
• Monitor portioning, waste and product usage to support food-cost goals.
• Maintain product organization, labeling, storage and rotation.
• Identify opportunities to improve kitchen efficiency without compromising quality.
• Communicate needs to the Executive Chef and ensure equipment readiness.

Conhecimentos

Kitchen leadership

High-volume kitchen

Staff training

Communication

Food safety

Scheduling & inventory

Physical stamina

Formação académica

Culinary arts degree or professional training

Descrição da oferta de emprego

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

COMPENSATION & BENEFITS

Salary Range: $55,000–$75,000 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 development opportunities

EXPERIENCE AND QUALIFICATIONS

• 2+ years of kitchen experience in a similar culinary leadership role
• High-volume, scratch-kitchen experience strongly preferred
• Culinary arts degree or professional training is a plus
• Experience leading, training and supervising hourly Team Members
• Knowledge of cooking methods, kitchen equipment and culinary best practices
• Experience with scheduling, inventory, purchasing and food-cost controls
• Strong communication, organization and problem-solving skills
• Food Handler certification and any additional required food-safety certifications
• 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 EXECUTION

• Support the Executive Chef in leading daily kitchen operations
• Maintain a hands-on presence throughout preparation and service
• Ensure recipes, portions and presentation standards are executed consistently
• Monitor food quality, ticket times and kitchen readiness throughout each shift
• Maintain the highest level of food quality while actively managing waste
• Support new menu items, seasonal offerings and special food-and-wine experiences

PEOPLE CHAMPION

• Assist with hiring, onboarding, training and developing culinary Team Members
• Assign responsibilities clearly and coordinate the team to achieve shift goals
• Provide consistent coaching, recognition and feedback
• Identify and develop Team Members with leadership potential
• Foster strong communication between the culinary and front-of-house teams

BUSINESS AND SHIFT LEADER

• Manage culinary schedules and adjust staffing based on business levels
• Support inventory, ordering, purchasing and receiving through approved vendors
• Monitor portioning, waste and product usage to support food-cost goals
• Maintain accurate product organization, labeling, storage and rotation
• Identify opportunities to improve kitchen efficiency without compromising quality
• Communicate product, equipment and operational needs to the Executive Chef

QUALITY AND SAFETY LEADER

• Maintain a clean, organized and sanitary kitchen
• Ensure food is received, stored, prepared and served safely
• Enforce food-handling, sanitation and workplace safety practices
• Monitor kitchen equipment and report maintenance concerns promptly
• Follow our policies and all applicable health and safety requirements

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.