Wine Country Sous Chef — Lead Kitchen & Team

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

Benefits offered by this job

Flexible schedules

4-day workweek

Paid time off 17 days

401(k) match

Health insurance

Wine-country trips

Mental health services

Growth opportunities

Job summary

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

The role offers a $55,000–$75,000 yearly salary plus monthly profit share, with benefits and growth opportunities. This is a full-time, on-site position in Raleigh, NC with a focus on wine-country inspired cuisine and guest experience.

Qualifications

• 2+ years of kitchen leadership experience.
• 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 additional required food-safety certifications.
• Ability to work days, evenings, weekends and holidays.
• 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

Leadership

High-volume kitchen

Communication

Problem-solving

Education

Culinary arts degree or professional training

Job description

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

The role offers a $55,000–$75,000 yearly salary plus monthly profit share, with benefits and growth opportunities. This is a full-time, on-site position in Raleigh, NC with a focus on wine-country inspired cuisine and guest experience.