Sous Chef

At Sixty Vines, great food,wineand 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 TeamMembersand uphold our standards for quality, consistency,safetyand presentation. COMPENSATION& BENEFITS Salary Range: $55,000–$75,000 per year, plus monthly profit share BENEFITS: THE GOOD STUFF Potential for a four-dayworkweekonce a month Up to17 daysof Paid Time Off 401(k) match Medical, dental and vision insurance after60 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, kitchenequipmentand culinary best practices Experience with scheduling, inventory,purchasingand food-cost controls Strong communication,organizationand problem-solving skills Food Handler certification and anyadditionalrequired food-safety certifications Ability towork days, evenings, weekends and holidays as business needs require Must be able to stand for extended periods andlift upto 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, tickettimesand kitchen readiness throughout each shift Maintain the highest level of food quality while actively managing waste Support new menu items, seasonalofferingsand special food-and-wine experiences PEOPLECHAMPION Assistwith hiring, onboarding,trainingand developing culinary Team Members Assign responsibilities clearly and coordinate the team to achieve shift goals Provide consistent coaching,recognitionand feedback Identifyand develop Team Members with leadership potential Fosterstrong communicationbetween the culinary and front-of-house teams BUSINESS AND SHIFT LEADER Manage culinary schedules and adjust staffing based on business levels Support inventory, ordering,purchasingand receiving through approved vendors Monitor portioning,wasteand product usage to support food-cost goals Maintainaccurateproduct organization, labeling,storageand rotation Identifyopportunities to improve kitchen efficiency without compromising quality Communicate product,equipmentand operational needs to the Executive Chef QUALITY AND SAFETY LEADER Maintain a clean,organizedand sanitary kitchen Ensure food is received, stored,preparedand served safely Enforce food-handling,sanitationand workplace safety practices Monitor kitchen equipment and report maintenance concerns promptly Follow our policies and all applicable health and safety requirements Weparticipatein the E-Verify program. As part of our commitment tomaintaininga legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer 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 DOMAIN, LLC