Executive Chef

Sixty Vines•WASHINGTON, DC

6d•$75,000 - $95,000

About The Position

Sixty Vines is seeking a hands-on Executive Chef to lead its culinary operations. In partnership with the General Manager and Director of Culinary, the Executive Chef oversees menu execution, food cost, kitchen systems, and the daily development of the culinary team. The ideal candidate combines strong business judgment with a passion for wine-country cuisine, consistent execution, and developing the next generation of Chefs. Sixty Vines offers wine-country-inspired cuisine, wines on tap, and craft cocktails, with an open exhibition kitchen and chef’s table. The role supports the company’s culinary vision and its efforts to reimagine wine culture while reducing its carbon footprint.

Requirements

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, recipe execution, and presentation standards.
Strong communication, organization, and problem-solving skills.
Entrepreneurial, energetic, and detail-oriented leadership style.
Food Manager certification required.
Ability to work days, evenings, weekends, and holidays as business needs require.
Ability to stand for extended periods and lift up to 50 pounds.

Nice To Haves

Culinary degree or equivalent professional training.

Responsibilities

Partner with the General Manager and Director of Culinary to execute and advance the culinary vision.
Own the food menu, food cost, and culinary team responsible for menu execution.
Ensure dishes reflect the brand’s identity and complement its wine program.
Maintain a hands-on presence throughout food preparation and service.
Research culinary techniques and trends to keep the menu relevant.
Support private events and special food-and-wine experiences.
Lead new menu launches and seasonal rollouts from planning through implementation.
Train culinary leaders and team members on recipes, preparation methods, and presentation standards.
Ensure the kitchen has the products, equipment, and training required for each rollout.
Monitor food quality, consistency, and guest feedback, and address execution gaps promptly.
Maintain accurate recipes, production procedures, and training materials.
Manage food cost, culinary labor, purchasing, inventory, and kitchen-related expenses.
Review financial results and take corrective action when performance does not meet established goals.
Control waste, portioning, and product usage without compromising quality.
Oversee culinary scheduling based on forecasted business levels.
Maintain productive relationships with approved vendors and supplier partners.
Identify opportunities to improve efficiency and profitability while protecting the guest experience.
Hire, train, coach, and retain talented culinary team members.
Develop future Chefs through hands-on training and accountability.
Set clear expectations and provide fair, direct, and consistent feedback.
Build a positive culinary culture centered on teamwork, curiosity, and continuous improvement.
Foster strong communication between culinary and front-of-house teams.
Maintain food quality, kitchen cleanliness, and organization standards.
Ensure products are received, stored, labeled, rotated, and prepared properly.
Enforce recipe, portion, and presentation standards.
Lead food safety, sanitation, regulatory compliance, and product education.
Maintain required culinary records, certifications, and operational documentation.