Sous Chef - Lead High-Volume Kitchen & Team Development

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

Benefits offered by this job

Flexible schedules

Potential four-day workweek once a月

Paid time off (17 days)

401(k) match

Medical, dental and vision insurance

Wine-country trips

Mental health services

Growth opportunities

Job summary

Sixty Vines is seeking an experienced Sous Chef to partner with the Executive Chef and lead daily kitchen operations. You will develop Team Members, ensure quality, safety and presentation, and uphold standards across busy shifts in our wine-country-inspired kitchen.

You will manage recipes, portions, waste, and collaboration between culinary and front-of-house teams while supporting menu items and seasonal experiences. This role is on-site with growth opportunities.

Qualifications

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

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

Kitchen leadership

High-volume cooking

Team supervision

Communication

Problem solving

Food safety

Scheduling

Inventory controls

Food cost controls

Culinary knowledge

Education

Culinary arts degree

Professional culinary training

Job description

Sixty Vines is seeking an experienced Sous Chef to partner with the Executive Chef and lead daily kitchen operations. You will develop Team Members, ensure quality, safety and presentation, and uphold standards across busy shifts in our wine-country-inspired kitchen.

You will manage recipes, portions, waste, and collaboration between culinary and front-of-house teams while supporting menu items and seasonal experiences. This role is on-site with growth opportunities.