Wine-Country Sous Chef: Lead Kitchen & Growth

SIXTY VINES LAS OLAS LLC; Fort Lauderdale (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Four-day workweek option

PTO 17 days

401(k) match

Medical/dental/vision

Wine-country trips

Mental health support

Growth opportunities

Job summary

Sixty Vines in Fort Lauderdale is seeking an experienced Sous Chef to support the daily leadership of our culinary operations. You will partner with the Executive Chef to lead successful shifts, develop culinary Team Members and uphold our standards for quality, consistency, safety and presentation.

The role offers a salary range of $55,000–$75,000 per year, plus monthly profit share, with benefits including PTO, 401(k) match, medical/dental/vision after 60 days, wine-country trips, and

Qualifications

• 2+ years in a similar culinary leadership role.
• High-volume, scratch-kitchen experience 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 required food-safety certifications.
• Ability to work days, evenings, weekends and holidays.
• Must be able to stand 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 during shifts.
• Maintain high food quality while 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 coaching, recognition and feedback; identify leadership potential.
• Foster strong communication between culinary and front-of-house teams.
• Manage schedules, inventory, purchasing and receiving through approved vendors.
• Monitor portioning, waste and product usage to support food-cost goals.
• Maintain product organization, labeling, storage and rotation.
• Identify opportunities to improve kitchen efficiency without compromising quality.
• Communicate needs to the Executive Chef and ensure equipment readiness.

Skills

Kitchen leadership

High-volume kitchen

Staff training

Communication

Food safety

Scheduling & inventory

Physical stamina

Education

Culinary arts degree or professional training

Job description

Sixty Vines in Fort Lauderdale is seeking an experienced Sous Chef to support the daily leadership of our culinary operations. You will partner with the Executive Chef to lead successful shifts, develop culinary Team Members and uphold our standards for quality, consistency, safety and presentation.

The role offers a salary range of $55,000–$75,000 per year, plus monthly profit share, with benefits including PTO, 401(k) match, medical/dental/vision after 60 days, wine-country trips, and