Sous Chef

The Sous Chef supports the daily leadership of Sixty Vines' culinary operations, partnering with the Executive Chef to lead successful shifts, develop culinary team members, and uphold standards for quality, consistency, safety, and presentation. This role involves maintaining a hands-on presence throughout preparation and service, ensuring consistent execution of recipes, portions, and presentation standards, and monitoring food quality and kitchen readiness. The position also requires assisting with hiring, training, and developing culinary team members, as well as managing culinary schedules, inventory, and food-cost controls to support business goals.