Sous Chef

Sixty Vines; Town of Florida (NY); On-site; USD 45,000 - 60,000; Full time

Job summary

Sixty Vines in New York is seeking a motivated sous chef to lead kitchen operations and ensure high-quality food production. The ideal candidate should have over 2 years in a similar role, capable of managing kitchen staff and maintaining local health regulations. Responsibilities include inventory management and kitchen training.

Join us for a chance to combine your culinary skills and passion for authentic hospitality in a vibrant restaurant environment!

Qualifications

• 2+ years of kitchen experience in a similar role.
• Experience in leading and supervising hourly team members.
• Experience working within budget parameters.

Responsibilities

• Manage kitchen operations from all aspects as well as 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 & follow local health regulations.
• Training and developing hourly personnel.

Skills

Kitchen management

Food quality control

Inventory management

Team supervision

Knowledge of cooking methods

Education

Culinary Arts degree (not required)

Tools

Restaurant software programs

Job description

Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired‑cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette.

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 & follow 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 in Florida, North Carolina, and Tennessee.

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.