Sous Chef

Responsible for planning and managing food preparation in restaurant kitchens. Assisting the Chef Partner and managing HOH employees. Performing a range of duties including scheduling, training, ordering, expediting, and inventory management.

Responsibilities:
Interact with guests and coworkers in a friendly and professional manner. Maintain the highest level of food quality possible. Receive and store all products according to local health regulations. Maintain a clean and safe kitchen and work environment. Follow all health and safety regulations, including maintaining a current Food Handler's Certification. Follow all restaurant regulations as outlined by the Chef Partner and management team. Arrive on time for scheduled shifts, ready to work in proper uniform (Provided white chef coats, black chef pants, black socks, and black non-slip shoes). Communicate and work together with coworkers and management in a friendly and enthusiastic manner. Follow management's instructions and suggestions. Assist with the preparation and planning of meals and events. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, while ordering the necessary food and supplies for the restaurant. Conduct line checks twice daily. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Manage the kitchen team in the Chef Partner’s absence.

Qualifications:
Culinary schooling not necessary but is a plus. Minimum 2 years’ experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. As part of Front Burner brands we're able to offer you a very competitive compensation package, benefits and opportunities to grow a great, up and coming brand!



Sixty Vines is a comfortable and sophisticated restaurant inspired by California wine country. The space features an open, exhibition kitchen with a charcuterie bar, several dining spaces, and a greenhouse patio that gives you a true wine garden dining experience.

Responsible for planning and managing food preparation in restaurant kitchens. Assisting the Chef Partner and managing HOH employees. Performing a range of duties including scheduling, training, ordering, expediting, and inventory management.

Responsibilities:
Interact with guests and coworkers in a friendly and professional manner. Maintain the highest level of food quality possible. Receive and store all products according to local health regulations. Maintain a clean and safe kitchen and work environment. Follow all health and safety regulations, including maintaining a current Food Handler's Certification. Follow all restaurant regulations as outlined by the Chef Partner and management team. Arrive on time for scheduled shifts, ready to work in proper uniform (Provided white chef coats, black chef pants, black socks, and black non-slip shoes). Communicate and work together with coworkers and management in a friendly and enthusiastic manner. Follow management's instructions and suggestions. Assist with the preparation and planning of meals and events. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, while ordering the necessary food and supplies for the restaurant. Conduct line checks twice daily. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Manage the kitchen team in the Chef Partner’s absence.

Qualifications:
Culinary schooling not necessary but is a plus. Minimum 2 years’ experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. As part of Front Burner brands we're able to offer you a very competitive compensation package, benefits and opportunities to grow a great, up and coming brand!



Sixty Vines is a comfortable and sophisticated restaurant inspired by California wine country. The space features an open, exhibition kitchen with a charcuterie bar, several dining spaces, and a greenhouse patio that gives you a true wine garden dining experience.