Sous Chef

Job Description

Job Description

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 a talented Manager focused on delivering exceptional Guest experiences. As part of a collaborative management team, you will lead successful shifts, support daily restaurant operations and create an approachable environment where Guests can discover wine without intimidation. 

Our ideal Manager is a hands-on leader who motivates Team Members, maintains high standards and balances operational execution with a healthy quality of life. 

COMPENSATION & BENEFITS  

Salary Range: $60,000–$75,000 per year, plus monthly profit share  

BENEFITS: THE GOOD STUFF 

• 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 

• Quarterly wine-country trips 

• WSET and sommelier certification opportunities 

• Free access to mental health services 

• Growth and development opportunities 

EXPERIENCE AND QUALIFICATIONS 

• 2+ years of restaurant management experience in a high-volume, full-service environment 

• Proven ability to lead shifts, coach Team Members and uphold hospitality and operational standards 

• Results-driven, trustworthy and team-oriented leadership style 

• Hardworking, outgoing, positive and friendly approach 

• Strong communication, organization and problem-solving skills 

• Genuine passion for hospitality, wine and chef-driven food 

• Food Manager certification required 

• Bachelor’s degree or professional certification in hospitality, culinary arts or a related field preferred 

• 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  

BUSINESS DRIVER 

• Lead successful shifts through thoughtful preparation, clear communication and consistent follow-through 

• Drive sales through exceptional Guest experiences and high-energy, service-oriented leadership 

• Monitor labor, staffing and productivity and make adjustments as needed 

• Support scheduling, inventory, ordering and cost-control responsibilities 

• Review financial information and understand how daily decisions affect restaurant performance 

• Maintain a safe, organized and polished restaurant 

EXPERIENCE CURATOR 

• Bring Sixty Vines’ Brand DNA to life through wine discovery, thoughtful pairings and approachable hospitality 

• Maintain a visible presence and conduct regular table visits and restaurant walkthroughs 

• Resolve Guest concerns promptly, professionally and with sound judgment 

• Ensure food and beverages meet our recipe, quality and presentation standards 

• Partner with the Culinary and Wine Teams to deliver seamless service 

• Fill in where needed to protect Guest satisfaction and efficient operations 

PEOPLE CHAMPION 

• Assist with interviewing, hiring, onboarding and training new Team Members 

• Ensure Team Members have the knowledge, tools and resources necessary to succeed 

• Train and mentor the team on our menu, wines, pairings and sustainable tap system 

• Create a positive, accountable culture through consistent coaching, recognition and feedback 

• Foster strong communication and collaboration between the front-of-house and culinary teams 

OPERATIONAL LEADER 

• Complete opening and closing responsibilities and ensure the restaurant is prepared for service 

• Maintain accountability for food quality, cleanliness and operational readiness 

• Monitor inventory, supplies and restaurant equipment and communicate needs promptly 

• Ensure responsible alcohol service and proper food safety, sanitation and workplace safety practices 

• Follow our policies and all applicable legal and regulatory requirements 

If you are passionate about developing Team Members, creating memorable Guest experiences and making wine culture more approachable, we invite you to apply. 

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