Sous Chef

Sixty Vines•Raleigh, NC

13d•$55,000 - $75,000•Onsite

About The Position

At Sixty Vines, great food, wine and company come together to create unforgettable moments. Our wine-country-inspired cuisine, sixty wines on tap and craft cocktails transport Guests to renowned regions around the world through approachable pours and thoughtful pairings, all without the commitment of a bottle. An open exhibition kitchen and chef’s table anchor the dining room, featuring wood-fired pizzas, handcrafted charcuterie boards and seasonal dishes made for sharing and bringing people together. We are reimagining wine culture while reducing our carbon footprint. We want leaders who geek out over great food and wine, build teams that share that same energy and bring their passion to a brand growing nationwide. We are seeking an experienced Sous Chef to support the daily leadership of Sixty Vines’ culinary operations. You will partner with the Executive Chef to lead successful shifts, develop culinary Team Members and uphold our standards for quality, consistency, safety and presentation.

Requirements

2+ years of kitchen experience in a similar culinary leadership role
High-volume, scratch-kitchen experience strongly preferred
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
Must be able to stand for extended periods and lift up to 50 pounds.

Nice To Haves

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 the highest level of 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 the 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 report maintenance concerns promptly
Follow our policies and all applicable health and safety requirements