Sous Chef

SIXTY VINES NORTH HILLS LLC; Raleigh (NC); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Potential for a four-day workweek once

Paid Time Off

401(k) match

Medical, dental and vision insurance

Job summary

SIXTY VINES NORTH HILLS LLC is seeking an experienced Sous Chef to support the daily leadership of our culinary operations. You will partner with the Executive Chef to lead shifts, develop Team Members and uphold standards for quality, safety and presentation.

This role offers competitive compensation with a salary range of $55,000–$75,000 per year, plus monthly profit share, and benefits including potential for a four-day workweek, PTO, 401(k) match and medical/dental/vision coverage after 60

Qualifications

• 2+ years of kitchen leadership experience in a high-volume restaurant.
• Strong leadership and team-development abilities.
• Excellent communication and problem-solving skills.
• Food Handler certification and food-safety certifications are preferred.

Responsibilities

• Lead daily kitchen operations in partnership with the Executive Chef.
• Maintain hands-on presence during prep and service.
• Ensure recipes, portions and presentation meet standards.
• Monitor food quality, ticket times and kitchen readiness.
• Manage waste and support menu items, seasonal offerings and wine-and-food experiences.
• Hire, onboard, train and develop culinary Team Members.
• Coordinate shift goals and ensure clear team communication.

Skills

Leadership

Team supervision

Communication

Problem solving

Education

Culinary arts degree or professional training

Job description

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 goalsMaintain 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.