Wine-Country Executive Chef: Lead Menu & Team

SIXTY VINES MONTGOMERY CNTY LLC; Washington (District of Columbia); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

4-day workweek (once a month)

PTO 17 days

401(k) match

Medical, dental and vision

Wine-country trips

Mental health services

Growth and leadership development

Job summary

Sixty Vines DC is seeking a hands-on Executive Chef to lead our culinary operations in Washington, DC. You will partner with the General Manager and Director of Culinary to oversee menu execution, food cost, kitchen systems and the daily development of our culinary team.

Our ideal candidate combines strong business judgment with a passion for wine-country cuisine, consistent execution and developing the next generation of Chefs, while delivering guest-focused experiences and growth for the brand.

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 and problem-solving skills.
• Entrepreneurial, energetic, and detail-oriented leadership style.
• 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.

Skills

Culinary management

Menu rollout leadership

Food cost control

Team development

Scratch cooking knowledge

Communication skills

Entrepreneurial leadership

Culinary degree

Education

Culinary degree

Job description

Sixty Vines DC is seeking a hands-on Executive Chef to lead our culinary operations in Washington, DC. You will partner with the General Manager and Director of Culinary to oversee menu execution, food cost, kitchen systems and the daily development of our culinary team.

Our ideal candidate combines strong business judgment with a passion for wine-country cuisine, consistent execution and developing the next generation of Chefs, while delivering guest-focused experiences and growth for the brand.