Wine Country Executive Chef — Hands-On Leader

Sixty Vines; Washington (District of Columbia); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Flexible schedules

Four-day workweek option

Paid time off

401(k) match

Medical, dental & vision insurance

Wine-country trips

Mental health support

Growth and leadership development

Job summary

Sixty Vines is seeking an hands-on Executive Chef to lead its culinary operations in Washington, DC. You will partner with the GM and Director of Culinary to drive menu execution, manage food cost and develop the kitchen team while maintaining Sixty Vines’ wine-country-inspired DNA.

The role blends business judgment with culinary passion, demanding strong leadership, trend awareness and a commitment to quality, guest experience and team growth.

Qualifications

• 3–5 years of culinary management experience in a high-volume, full-service restaurant.
• Experience leading menu rollouts and implementing kitchen systems.
• Strong understanding of food cost, culinary labor, inventory and purchasing.
• Proven ability to lead, motivate and develop culinary teams.
• Advanced knowledge of scratch cooking, recipe execution and presentation standards.
• Strong communication, organization and problem-solving skills.
• Entrepreneurial, energetic and detail-oriented leadership style.
• Food Manager certification required.
• Culinary degree or equivalent professional training preferred.
• 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

• Partner with the General Manager and Director of Culinary to execute and advance our culinary vision.
• Own the food menu, food cost and culinary team responsible for its execution.
• Ensure each dish reflects Sixty Vines’ Brand DNA and complements our wine program.
• Maintain a hands-on presence throughout preparation and service.
• Research culinary techniques and trends to keep our menu relevant and ahead of the curve.
• Support private events and special food-and-wine experiences.
• Lead new menu launches and seasonal rollouts from planning through implementation.
• Train culinary leaders and Team Members on recipes, preparation methods and presentation standards.
• Ensure the kitchen has the products, equipment and training required for each rollout.
• Monitor food quality, consistency and Guest feedback and correct execution gaps promptly.
• Maintain accurate recipes, production procedures and training materials.
• Manage food cost, culinary labor, purchasing, inventory and kitchen-related expenses.
• Review financial results and take corrective action when performance does not meet established goals.
• Control waste, portioning and product usage without compromising quality.
• Oversee culinary scheduling based on forecasted business levels.
• Maintain productive relationships with approved vendors and supplier partners.
• Identify opportunities to improve efficiency and profitability while protecting the Guest experience.
• Hire, train, coach and retain talented culinary Team Members.
• Develop the next generation of Chefs through hands-on training and accountability.
• Establish clear expectations and provide fair, direct and consistent feedback.
• Build a positive culinary culture centered on teamwork, curiosity and continuous improvement.
• Foster strong communication between the culinary and front-of-house teams.
• Maintain our standards for food quality, kitchen cleanliness and organization.
• Ensure products are received, stored, labeled, rotated and prepared properly.
• Enforce all recipe, portion and presentation standards.
• Lead food safety, sanitation, regulatory compliance and product education.
• Maintain required culinary records, certifications and operational documentation.

Skills

Culinary management

Menu rollout leadership

Kitchen systems

Food cost understanding

Team leadership

Communication

Problem solving

Organization

Entrepreneurial leadership

Education

Culinary degree or equivalent training

Food Manager certification

Job description

Sixty Vines is seeking an hands-on Executive Chef to lead its culinary operations in Washington, DC. You will partner with the GM and Director of Culinary to drive menu execution, manage food cost and develop the kitchen team while maintaining Sixty Vines’ wine-country-inspired DNA.

The role blends business judgment with culinary passion, demanding strong leadership, trend awareness and a commitment to quality, guest experience and team growth.