Wine-Country Executive Chef | Menu Innovation & Team Leadership

Sixty Vines; Reston (VA); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Potential for a four-day workweek once

Up to 17 days of Paid Time Off

401(k) match

Medical, dental and vision insurance

Wine-country trips

Free access to mental health services

Growth and leadership development

Job summary

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

Our ideal Executive Chef combines strong business judgment with a passion for wine-country cuisine, consistent execution and developing the next generation of Chefs. This role offers growth opportunities within a nationwide brand.

Qualifications

• 3–5 years of culinary management 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.

Responsibilities

• Partner with the GM 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.
• Lead new menu launches and seasonal rollouts from planning through implementation.
• Train culinary leaders and Team Members on recipes, preparation methods and presentation standards.
• 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 goals.
• Oversee culinary scheduling based on forecasted business levels.
• Maintain productive relationships with approved vendors and supplier partners.
• 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 standards for food quality, kitchen cleanliness and organization.
• Enforce recipe, portion and presentation standards.
• Lead food safety, sanitation, regulatory compliance and product education.

Skills

Culinary leadership

Menu development

Food cost control

Team development

Kitchen systems

Communication

Education

Culinary degree

Job description

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

Our ideal Executive Chef combines strong business judgment with a passion for wine-country cuisine, consistent execution and developing the next generation of Chefs. This role offers growth opportunities within a nationwide brand.