Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $95,000.00
Work Schedule
Flexible
Benefits
flexible schedules
Potential for 4 day work week
Up to 17 Days of PTO
401k Match
insurance after 60 days
Wine Country Trips
free access to mental health services
Job Description
Sixty Vines is a contemporary restaurant renowned for blending great food, exquisite wine, and a captivating atmosphere to create memorable dining experiences. Often referred to as "the winemaker's restaurant," Sixty Vines offers a unique wine country inspired cuisine complemented by an innovative sustainable tap system featuring 60 curated wines. The restaurant’s mission is to transport guests to the world’s most celebrated wine regions through carefully tailored pours and pairings that elevate the overall sensory experience. This environment cultivates passion for quality wine and food among guests and employees alike, establishing Sixty Vines as a premier hospitality destination.
Sixty Vines... Show More
Sixty Vines... Show More
Job Requirements
- Culinary management experience of 3-5 years
- Proven leadership and team development experience
- Ability to implement menu rollouts and kitchen systems
- Strong interpersonal and communication skills
- Residing within reasonable driving distance to a Sixty Vines location
- High personal motivation and energy
- Commitment to comply with legal employment verification programs
Job Qualifications
- 3-5 years of experience in culinary management or kitchen systems implementation
- Proven leadership and team management skills
- Strong ability to collaborate and learn quickly
- Deep understanding of restaurant operational systems
- High motivation and entrepreneurial sensibility
- Excellent communication and accountability skills
- Ability to maintain high standards of food quality and safety
Job Duties
- Partnering with the General Manager and Director of Culinary to drive culinary direction through brand DNA understanding
- Ownership of the food menu including managing food cost and team execution
- Deployment of new menu items and overseeing menu rollouts and compliance
- Ensuring product quality and execution of new and existing menu items
- Conducting continuing education and research in food techniques
- Developing future chefs through training and mentorship
- Providing leadership in culinary safety, sanitation, and product education
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: