Sous Chef

Sixty Vines; Washington, Northern (District of Columbia, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Four-day week

Paid time off

401(k) match

Medical/dental/vision

Wine-country trips

Mental health support

Growth opportunities

Job summary

Sixty Vines in Washington, DC is seeking an experienced Sous Chef to support daily kitchen leadership alongside the Executive Chef, guiding a team of hourly Team Members and upholding our standards of quality and presentation.

You will lead and train staff, manage schedules, and ensure safety and efficiency during busy service, with opportunities to influence menu items and wine-and-food pairings in a vibrant, wine-country inspired setting.

Qualifications

• 2+ years of kitchen leadership experience in a similar role.
• Experience leading, training and supervising hourly Team Members.
• Knowledge of cooking methods, kitchen equipment and culinary best practices.
• Food Handler certification and any additional required food-safety certifications.

Responsibilities

• Lead daily kitchen operations and partner with the Executive Chef.
• Maintain consistent recipes, portions, and presentation.
• Monitor food quality, ticket times, and kitchen readiness.
• Manage waste and support new menu items and special events.
• Coach and develop culinary Team Members and foster teamwork.

Skills

Leadership

High-volume kitchen

Team supervision

Training and development

Communication

Problem-solving

Organization

Food safety awareness

Education

Culinary degree or professional training

Job description

Sixty Vines - DC
WASHINGTON, DC 20037, USA

Description

At Sixty Vines, great food,wineand 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 TeamMembersand uphold our standards for quality, consistency,safetyand presentation.

COMPENSATION& BENEFITS

Salary Range: $55,000–$75,000 per year, plus monthly profit share

BENEFITS: THE GOOD STUFF

• Potential for a four-dayworkweekonce a month
• Up to17 daysof Paid Time Off
• 401(k) match
• Medical, dental and vision insurance after60 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, kitchenequipmentand culinary best practices
• Experience with scheduling, inventory,purchasingand food-cost controls
• Strong communication,organizationand problem-solving skills
• Food Handler certification and anyadditionalrequired food-safety certifications
• Ability towork days, evenings, weekends and holidays as business needs require
• Must be able to stand for extended periods andlift upto 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, tickettimesand kitchen readiness throughout each shift
• Maintain the highest level of food quality while actively managing waste
• Support new menu items, seasonalofferingsand special food-and-wine experiences

PEOPLECHAMPION

• Assistwith hiring, onboarding,trainingand developing culinary Team Members
• Assign responsibilities clearly and coordinate the team to achieve shift goals
• Provide consistent coaching,recognitionand feedback
• Identifyand develop Team Members with leadership potential
• Fosterstrong communicationbetween the culinary and front-of-house teams

BUSINESS AND SHIFT LEADER

• Manage culinary schedules and adjust staffing based on business levels
• Support inventory, ordering,purchasingand receiving through approved vendors
• Monitor portioning,wasteand product usage to support food-cost goals
• Maintainaccurateproduct organization, labeling,storageand rotation
• Identifyopportunities to improve kitchen efficiency without compromising quality
• Communicate product,equipmentand operational needs to the Executive Chef

QUALITY AND SAFETY LEADER

• Maintain a clean,organizedand sanitary kitchen
• Ensure food is received, stored,preparedand served safely
• Enforce food-handling,sanitationand 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 culinaryteamsand creating memorable food-and-wine experiences, we invite you to apply.

Weparticipatein the E-Verify program. As part of our commitment tomaintaininga 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.