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Sixty Vines

Executive Chef

WASHINGTON, DC, United States

$75,000 to $95,000 USD / year

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Job details

Pay: $75,000 to $95,000 USD / year
Experience: 3–5 years of culinary management experience in a high-volume, full-service restaurant
Posting language: English
Posted: Nov 2, 2026

Original job description

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.

JOB SUMMARY

We are seeking a hands-on Executive Chef to lead Sixty Vines’ culinary operations. In partnership with the General Manager and Director of Culinary, you will oversee menu execution, food cost, kitchen systems and the daily development of our culinary team.

Our ideal Executive Chef combines strong business judgment with a passion for wine-country cuisine, consistent execution and developing the next generation of Chefs.

COMPENSATION & BENEFITS

Salary Range: $75,000–$95,000 per year, plus monthly profit share

BENEFITS: THE GOOD STUFF

Flexible schedules
Potential for a four-day workweek once a month
Up to 17 days of Paid Time Off
401(k) match
Medical, dental and vision insurance after 60 days
Wine-country trips
Free access to mental health services
Growth and leadership development opportunities

EXPERIENCE AND QUALIFICATIONS

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
Culinary degree or equivalent professional training preferred
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

KEY RESPONSIBILITIES

CULINARY DIRECTION

Partner with the General Manager and Director of Culinary to execute and advance our culinary vision
Own the food menu, food cost and culinary team responsible for its execution
Ensure each dish reflects Sixty Vines’ Brand DNA and complements our wine program
Maintain a hands-on presence throughout preparation and service
Research culinary techniques and trends to keep our menu relevant and ahead of the curve
Support private events and special food-and-wine experiences

MENU EXECUTION

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 correct execution gaps promptly
Maintain accurate recipes, production procedures and training materials

BUSINESS PARTNER

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

PEOPLE CHAMPION

Hire, train, coach and retain talented culinary Team Members
Develop the next generation of Chefs through hands-on training and accountability
Establish 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 the culinary and front-of-house teams

QUALITY AND SAFETY LEADER

Maintain our standards for food quality, kitchen cleanliness and organization
Ensure products are received, stored, labeled, rotated and prepared properly
Enforce all recipe, portion and presentation standards
Lead food safety, sanitation, regulatory compliance and product education
Maintain required culinary records, certifications and operational documentation

If you are passionate about developing culinary talent, creating wine-country-inspired food and helping reimagine wine culture, we invite you to apply.

We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Equal Opportunity Employer

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