Sous Chef

Sixty Vines; The Woodlands (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Four-day workweek potential

Up to 17 days PTO

401(k) match

Medical, dental and vision insurance (

Wine-country trips

Mental health services

Growth and development opportunities

Job summary

Sixty Vines in The Woodlands is seeking an experienced Sous Chef to support daily kitchen leadership alongside the Exec Chef. You will guide shifts, develop Team Members and uphold quality, safety and presentation across our scratch kitchen and wine-focused concept.

The role requires 2+ years in a similar leadership role, high-volume experience, and the ability to work days, evenings, weekends and holidays. Competitive compensation with benefits and opportunities for growth are offered.

Qualifications

• 2+ years of kitchen leadership experience in a similar 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 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.

Responsibilities

• 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.
• 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.
• 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.
• 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.

Skills

Communication

Organization

Problem solving

Education

Culinary arts degree

Job description

Sixty Vines - The Woodlands
THE WOODLANDS, TX 77380, USA

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

Salary Range: $5 5 ,000–$ 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

If you are passionate about scratch-made cuisine, developing great culinary teams and creating memorable food-and-wine experiences, we invite you to apply.

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.