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
Paid Time Off
401k Match
insurance
Wine Country Trips
mental health services
Job Description
Sixty Vines is a distinctive dining establishment known for its unique position as "the winemaker's restaurant." Located amidst prime wine country, Sixty Vines brings together exceptional food, outstanding wines, and a warm, welcoming atmosphere to offer guests unforgettable moments. The restaurant is celebrated for delivering wine country-inspired cuisine expertly paired with an extensive selection of 60 wines served on a sustainable tap system. This innovative approach allows guests to enjoy tailored pours and food pairings that reflect the finest regional vineyards from around the world. Sixty Vines places a strong commitment on sustainability, culinary excellence, and creating memorable guest experiences... Show More
Job Requirements
- 3-5 years of culinary management experience including menu rollout responsibility
- reputation as a leader and motivator with team development skills
- ability to collaborate effectively
- strong understanding of restaurant systems
- high level of personal motivation and energy
- entrepreneurial mindset
- live within reasonable driving distance to a Sixty Vines restaurant
Job Qualifications
- 3-5 years of culinary management experience
- proven ability to lead, motivate, and develop teams
- strong collaborative skills and ability to learn quickly
- knowledge of restaurant management systems
- high personal motivation and ambition
- entrepreneurial sensibility
- excellent attention to detail
Job Duties
- Partner with the General Manager and Director of Culinary to execute and drive culinary direction in alignment with the brand DNA of Sixty Vines
- own the food menu including food cost management and team execution
- deploy new menu items and manage menu rollouts ensuring regulatory and compliance requisites
- maintain product quality and oversee execution of new menu items
- engage in continuing education and research in food techniques to remain proactive and ahead of culinary trends
- develop and train the next generation of chefs, laying the foundation for the future culinary team
- influence individual restaurants through hands-on training and collaboration, holding the team accountable for results
- provide leadership in culinary safety, sanitation, and product education
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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