Salary Range Commensurate w/Experience:
$75k-$95k / year
(plus, monthly profit share)
Benefits:
•FLEXIBLE SCHEDULES
•POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH
•UP TO 17 DAYS OF PTO
•401K MATCH
•INSURANCE AFTER 60 DAYS
•WINE COUNTRY TRIPS
•FREE ACCESS TO MENTAL HEALTH SERVICES
Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette.
Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app
(https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learnmore!
This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a workingChef, responsible for training and developing their team daily. They will play a key role inimplementing new recipes and ensuring adherence to existing ones. The Executive Chef will be theprimary point of contact and leader in maintaining high food quality standards, and cost controls,and leading the culinary team.
Responsibilities
•Partnering with the General Manager and Director of Culinary, executing, and driving theculinary direction through a deep understanding of the brand DNA of Sixty Vines
•Ownership of the food menu including food cost and team to execute it.
•Deployment of new menu items and menu rollouts regulatory and compliance requisites.
•Product quality and execution of new menu items
•Continuing education and research in food techniques to remain sharp and proactive, ahead of thecurve.
•Develop the foundation of the Sixty Vines culinary future through training and development ofthe next generation of Chefs.
•Influence the individual restaurants through hands-on training and collaboration. Hold theculinary team to a high level of accountability for results.
•Provide leadership in the areas of culinary safety, sanitation, and product education.
Profile
•3-5 years of the following: culinary management, responsibility for menu rollouts &implementation of kitchen systems
•A reputation as a leader, motivator, and manager with proven ability to successfully develop andlead teams.
•The ability to learn quickly and collaborate with others.
•Strong understanding of restaurant systems
•High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurialsensibility, high energy with a focus on detail
•Live within reasonable driving distance to one of our current restaurants
Equal Opportunity Employer