Sous Chef

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

Job summary

Sixty Vines in Raleigh, NC is seeking a high-energy, self-motivated kitchen operator with sous chef experience in high-volume, scratch-made kitchens. You will run an efficient kitchen, ensure safety and sanitation, and collaborate with managers to oversee all food and beverage service.

Responsibilities include managing kitchen operations, maintaining top food quality, handling inventory and purchasing with approved vendors, keeping a clean facility, and training hourly staff.

Qualifications

• Minimum 2 years of kitchen experience in a similar role.
• Culinary Arts degree not required but preferred.
• Experience leading hourly team members.
• Experience working within budget parameters.
• Knowledge of scheduling and restaurant software programs.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.

Responsibilities

• Manage kitchen operations from all aspects and provide support throughout the shift.
• Maintain the highest level of food quality while managing waste.
• Responsible for inventory, purchasing and receiving with approved vendors.
• Maintain a clean and organized facility and follow local health regulations.
• Train and develop hourly personnel.

Skills

Kitchen management

Team supervision

Food safety

Waste control

Education

Culinary Arts degree (not required)

Tools

Scheduling software

Job description

We are looking for kitchen operators who possess high energy, self‑motivation, and a commitment to providing authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high‑volume, scratch‑made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top‑quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service.

Responsibilities

• Manage kitchen operations from all aspects as well as provide support throughout the shift.
• Maintain the highest level of food quality while managing waste.
• Responsible for inventory & purchasing and receiving with approved vendors.
• Maintain a clean & organized facility & following local health regulations.
• Training and developing hourly personnel.

Qualifications

• 2+ years of kitchen experience in a similar role.
• A degree in Culinary Arts is not required but is a plus.
• Experience in leading and supervising hourly team members.
• Experience working within budget parameters.
• Knowledge of scheduling and restaurant software programs.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.

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

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.