Sous Chef

At Sixty Vines, great food, wine and company come together to create unforgettable moments. Our wine-country-inspired cuisine, sixty wines on tap and craft cocktails transport Guests to renowned regions around the world through approachable pours and thoughtful pairings, all without the commitment of a bottle. An open exhibition kitchen and chef’s table anchor the dining room, featuring wood-fired pizzas, handcrafted charcuterie boards and seasonal dishes made for sharing and bringing people together. We are reimagining wine culture while reducing our carbon footprint. We want leaders who geek out over great food and wine, build teams that share that same energy and bring their passion to a brand growing nationwide. Job Summary We are seeking an experienced Sous Chef to support the daily leadership of Sixty Vines’ 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. Compensation & Benefits Salary Range: $55,000–$75,000 per year, plus monthly profit share Flexible schedules Potential for a four-day workweek once a month Up to 17 days of Paid Time Off 401(k) match Medical, dental and vision insurance after 60 days Wine-country trips Free access to mental health services Growth and development opportunities Experience And Qualifications 2+ years of kitchen experience in a similar culinary leadership role High-volume, scratch-kitchen experience strongly 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 as business needs require Must be able to stand for extended periods and lift up to 50 pounds. Key Responsibilities CULINARY EXECUTION 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 PEOPLE CHAMPION 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 BUSINESS AND SHIFT LEADER 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 QUALITY AND SAFETY LEADER 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 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 #J-18808-Ljbffr