Sous Chef

Sixty Vines•Charlotte, NC

7d•$55,000 - $75,000

About The Position

Sixty Vines is seeking an experienced Sous Chef to support the daily leadership of its culinary operations. Working in partnership with the Executive Chef, the Sous Chef leads successful shifts, develops culinary Team Members, and upholds standards for quality, consistency, safety, and presentation. The role involves hands-on leadership throughout preparation and service, supporting scratch-made cuisine, seasonal menus, and food-and-wine experiences.

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.
Maintain a hands-on presence throughout preparation and service.
Ensure recipes, portions, and presentation standards are executed consistently.
Monitor food quality, ticket times, and kitchen readiness throughout each shift.
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 clearly and coordinate the team to achieve shift goals.
Provide consistent coaching, recognition, and feedback.
Identify and develop Team Members with leadership potential.
Foster strong 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 accurate product organization, labeling, storage, and rotation.
Identify opportunities to improve kitchen efficiency 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 promptly report maintenance concerns.
Follow company policies and applicable health and safety requirements.