Executive Chef

Salary Range: $85,000-$105,000 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 leadership development opportunities

EXPERIENCE AND QUALIFICATIONS

3–5 years of culinary management experience in a high-volume, full-service restaurant Experience leading menu rollouts and implementing kitchen systems Strong understanding of food cost, culinary labor, inventory and purchasing Proven ability to lead, motivate and develop culinary teams Advanced knowledge of scratch cooking, recipeexecutionand presentation standards Strong communication,organizationand problem-solving skills Entrepreneurial,energeticand detail-oriented leadership style Culinary degree or equivalent professional training preferred 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 DIRECTION Partner with the General Manager and Director of Culinary to execute and advance our culinary vision Own the food menu, foodcostand culinary team responsible for its execution Ensure each dish reflects Sixty Vines’ Brand DNA andcomplementsour wine program Maintain a hands-on presence throughout preparation and service Research culinary techniques and trends to keep our menu relevant and ahead of the curve Support private events and special food-and-wine experiences

MENU EXECUTION

Lead new menu launches and seasonal rollouts from planning through implementation Train culinary leaders and Team Members on recipes, preparationmethodsand presentation standards Ensure the kitchen has the products, equipment and trainingrequiredfor each rollout Monitor food quality, consistency and Guest feedback and correct execution gaps promptly Maintainaccuraterecipes, productionproceduresand training materials

BUSINESS PARTNER

Manage food cost, culinary labor, purchasing,inventoryand kitchen-related expenses Review financial results and take corrective action when performance does not meet established goals Control waste,portioningand product usage without compromising quality Oversee culinary scheduling based on forecasted business levels Maintain productive relationships with approved vendors and supplier partners Identifyopportunities to improve efficiency and profitability while protecting the Guest experience

PEOPLECHAMPION

Hire, train, coach andretaintalented culinary Team Members Develop the next generation of Chefs through hands-on training and accountability Establish clear expectations and provide fair,directand consistent feedback Build a positive culinary culture centered on teamwork,curiosityand continuous improvement Fosterstrong communicationbetween the culinary and front-of-house teams

QUALITY AND SAFETY LEADER

Maintain our standards for food quality, kitchencleanlinessand organization Ensure products are received, stored, labeled,rotatedand prepared properly Enforce allrecipe,portionand presentation standards Lead food safety, sanitation, regulatorycomplianceand product education Maintain required culinary records,certificationsand operational documentation Weparticipatein 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