Executive Chef

Location: 212 Ellington Boulevard, Suite B190, Gaithersburg, MD 20878, USA Responsibilities Partner with the General Manager and Director of Culinary to execute and drive the culinary direction by deeply understanding the brand DNA of Sixty Vines. Own the food menu, including food cost, and lead the team to execute it. Deploy new menu items and manage menu rollouts while ensuring all regulatory and compliance requirements are met. Maintain product quality and execution of new menu items. Engage in continuing education and research in food techniques to stay ahead of the curve. Build the foundation for Sixty Vines’ culinary future through training and development of the next generation of chefs. Influence individual restaurants through hands‑on training and collaboration, holding the culinary team to a high level of accountability for results. Provide leadership in culinary safety, sanitation, and product education. Profile 3‑5 years of culinary management experience, responsible for menu rollouts and implementation of kitchen systems. Proven reputation as a leader, motivator, and manager capable of developing and leading teams successfully. Quick to learn and collaborative with others. Strong understanding of restaurant systems. High self‑motivation, ambition, enthusiasm, energy, and an entrepreneurial sensibility with a focus on detail. Live within a reasonable driving distance to one of Sixty Vines’ current restaurants. We participate in the E‑Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E‑Verify. Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Sixty Vines