Sous Chef

Sixty Vines•Raleigh, NC

31d•$55,000 - $75,000

About The Position

Sixty Vines is seeking an experienced Sous Chef to support the daily leadership of its culinary operations. The Sous Chef partners with the Executive Chef to lead successful shifts, develop culinary Team Members, and uphold standards for quality, consistency, safety, and presentation. The role combines hands-on kitchen leadership with staff development, shift management, food-cost controls, and food-safety oversight in a scratch-made culinary setting.

Requirements

At least 2 years of kitchen experience in a similar culinary leadership role.
Experience leading, training, and supervising hourly Team Members.
Knowledge of cooking methods, kitchen equipment, and culinary best practices.
Experience with scheduling, inventory, purchasing, and food-cost controls.
Strong communication, organization, and problem-solving skills.
Food Handler certification and any additional required food-safety certifications.
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

High-volume, scratch-kitchen experience is strongly preferred.
A culinary arts degree or professional training is a plus.

Responsibilities

Support the Executive Chef in leading daily kitchen operations and maintain a hands-on presence during preparation and service.
Ensure recipes, portions, and presentation standards are consistently followed; monitor food quality, ticket times, and kitchen readiness throughout shifts.
Maintain food quality while actively managing waste; support new menu items, seasonal offerings, and special food-and-wine experiences.
Assist with hiring, onboarding, training, and developing culinary Team Members; assign responsibilities, coordinate shift goals, and provide coaching, recognition, and feedback.
Identify Team Members with leadership potential and foster communication between culinary and front-of-house teams.
Manage culinary schedules and adjust staffing based on business levels.
Support inventory, ordering, purchasing, and receiving through approved vendors; monitor portioning, waste, and product usage to support food-cost goals.
Maintain product organization, labeling, storage, and rotation, and identify kitchen-efficiency improvements without compromising quality.
Communicate product, equipment, and operational needs to the Executive Chef.
Maintain a clean, organized, and sanitary kitchen; ensure food is received, stored, prepared, and served safely.
Enforce food-handling, sanitation, and workplace-safety practices; monitor kitchen equipment and report maintenance concerns promptly.
Follow company policies and applicable health and safety requirements.