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Executive Chef

Job in Boca Raton, Palm Beach County, Florida, 33481, USA
Listing for: Sixty Vines
Full Time position
Listed on 2026-02-02
Job specializations:
  • Restaurant/Food Service
    Food & Beverage, Catering
Salary/Wage Range or Industry Benchmark: 60000 - 80000 USD Yearly USD 60000.00 80000.00 YEAR
Job Description & How to Apply Below

Location:
313113-SV MIAMI
150 NE 8TH STREET
MIAMI, FL 33132, USA

Location:
306106-SV BOCA RATON
Sixty Vines - Boca Raton
5050 TOWN CENTER CIR #239
BOCA RATON, FL 33486, USA

Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette.

Want to learn more about what it's like to work at Sixty? Download the "1

Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learnmore!

This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working

Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team.

Responsibilities
  • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines
  • Ownership of the food menu including food cost and team to execute it.
  • Deployment of new menu items and menu rollouts regulatory and compliance requisites.
  • Product quality and execution of new menu items.
  • Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve.
  • Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs.
  • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results.
  • Provide leadership in the areas of culinary safety, sanitation, and product education.
Profile
  • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems
  • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams.
  • The ability to learn quickly and collaborate with others.

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 This employer is required to notify all applicants of their rights pursuant to federal employment. For further information, please review the Know Your Rights notice from the Department of Labor.

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