Executive Chef

Sixty Vines•Plano, TX

15h•Onsite

About The Position

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. This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team.

Requirements

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 and lead 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 entrepreneurial sensibility, high energy with a focus on detail
Live within reasonable driving distance to one of our current restaurants

Responsibilities

Partnering with the General Manager and Director of Culinary, executing, and driving the culinary 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 the curve.
Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs.
Inﬂuence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results.
Provide leadership in the areas of culinary safety, sanitation, and product education.