Sixty Vines
304104-SV WINTER PARK
Sixty Vines - Winter Park
110 ORLANDO AVE
WINTER PARK, FL 32789, 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 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.
We are looking for kitchen operators who possess high energy, self-motivation, and a commitment to providing authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service.
Responsibilities
Manage kitchen operations from all aspects and provide support throughout the shift. Maintain the highest level of food quality while managing waste. Responsible for inventory, purchasing and receiving with approved vendors. Maintain a clean and organized facility and follow local health regulations. Train and develop hourly personnel. Qualifications
2+ years of kitchen experience in a similar role A degree in Culinary Arts is not required but is a plus. Experience in leading and supervising hourly team members. Experience working within budget parameters. Knowledge of scheduling and restaurant software programs Strong knowledge of cooking methods, kitchen equipment, and best practices Equal Opportunity Employer
This employer is an Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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Manage kitchen operations from all aspects and provide support throughout the shift. Maintain the highest level of food quality while managing waste. Responsible for inventory, purchasing and receiving with approved vendors. Maintain a clean and organized facility and follow local health regulations. Train and develop hourly personnel. Qualifications
2+ years of kitchen experience in a similar role A degree in Culinary Arts is not required but is a plus. Experience in leading and supervising hourly team members. Experience working within budget parameters. Knowledge of scheduling and restaurant software programs Strong knowledge of cooking methods, kitchen equipment, and best practices Equal Opportunity Employer
This employer is an Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr