Sous Chef

Sixty Vines; Washington (District of Columbia); On-site; USD 52,000 - 65,000; Full time

Benefits offered by this job

POTENTIAL FOR 4 DAY WORK WEEK, ONCE A​

UP TO 17 DAYS OF PTO

401K MATCH

INSURANCE AFTER 60 DAYS

WINE COUNTRY TRIPS

FREE ACCESS TO MENTAL HEALTH SERVICES

Job summary

Sixty Vines in Washington, DC is seeking a high-energy Sous Chef to run a fast-paced, scratch-made kitchen and support the shift. You will supervise hourly staff, ensure top quality, manage waste, and uphold safety and sanitation standards.

You will coordinate inventory, purchasing with approved vendors, and staff training while collaborating with managers to deliver hospitality excellence.

Qualifications

• 2+ years of kitchen experience in a similar role.
• A degree in Culinary Arts is not required but is a plus.
• Experience 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.

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.
• Managing employees’ schedules.
• Responsible for inventory & purchasing and receiving with approved vendors.
• Maintain a clean & organized facility & following local health regulations.
• Training and developing hourly personnel.

Skills

Kitchen leadership

Hourly team supervision

Budget management

Scheduling software

High-volume cooking

Training staff

Food safety & sanitation

Vendor coordination

Education

Culinary Arts degree (optional)

Tools

Scheduling software

Restaurant software

Job description

Benefits

• POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH
• UP TO 17 DAYS OF PTO
• 401K MATCH
• INSURANCE AFTER 60 DAYS
• WINE COUNTRY TRIPS
• FREE ACCESS TO MENTAL HEALTH SERVICES

Salary Range: $52k-$65k / year (plus monthly profit share)

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.
• Managing employees’ schedules
• 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 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.

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