Head Chef / Kitchen Manager – Vine & RindOverview
Vine & Rind is seeking an experienced, creative, and motivated Head Chef / Kitchen Manager to lead our culinary operations and help continue elevating our food program.
We are a unique wine bar and restaurant specializing in chef-inspired shareable plates, charcuterie, cheeses, pastas, and elevated dishes designed to complement our extensive wine selection. We are looking for someone who understands that great food is an essential part of the overall guest experience and who is excited to bring creativity, consistency, and strong leadership to our kitchen.
The ideal candidate has solid culinary experience, strong leadership and organizational skills, and an interest in wine, cheese, food pairings, and creating dishes that work well within a wine-focused concept. Formal wine education is not required, but wine knowledge or a genuine interest in learning about wine and food pairing is strongly preferred.
This position is ideal for a chef who enjoys being hands-on in the kitchen while also taking ownership of menu development, food quality, inventory, costs, cleanliness, and team performance.
Responsibilities
- Lead and supervise the Vine & Rind culinary team while creating a positive, professional, and collaborative kitchen environment.
- Maintain consistency in food preparation, flavor, portioning, plating, and presentation.
- Work hands-on alongside the kitchen team during service and provide leadership during busy shifts.
- Help develop and continually improve creative, approachable, chef-inspired menu items that complement Vine & Rind's wine-focused concept.
- Collaborate with ownership on seasonal menu changes, specials, wine dinners, pairing events, and other culinary experiences.
- Develop an understanding of our wine program and consider wine and food pairing when developing new dishes and specials.
- Maintain recipe standards, portion controls, prep procedures, and plating expectations.
- Manage food inventory, ordering, receiving, and product rotation while maintaining appropriate stock levels.
- Monitor food costs, waste, portioning, and purchasing to help maintain profitability without sacrificing quality.
- Maintain a clean, organized, efficient, and health-code-compliant kitchen.
- Enforce proper food handling, sanitation, storage, labeling, and food safety procedures.
- Train, coach, and develop kitchen employees while holding the team accountable to Vine & Rind standards.
- Assist with kitchen scheduling and labor management.
- Coordinate food preparation for special events, wine classes, private events, catering, and seasonal offerings.
- Communicate effectively with ownership, front-of-house leadership, and service staff to ensure smooth operations and an exceptional guest experience.
Qualifications
- Previous experience as a Head Chef, Sous Chef, Kitchen Manager, Chef de Cuisine, or similar culinary leadership position preferred.
- Strong culinary skills and hands-on experience with food preparation, cooking techniques, plating, and kitchen operations.
- Experience developing or contributing to menus and seasonal specials.
- Strong leadership skills with the ability to train, motivate, and hold a team accountable.
- Knowledge of food costs, inventory management, ordering, portion control, and waste reduction.
- Thorough understanding of food safety, sanitation, and health department requirements.
- Ability to remain organized and lead effectively in a fast-paced restaurant environment.
- Strong communication, problem-solving, and time-management skills.
- An appreciation for wine, cheese, charcuterie, and food pairing is highly preferred.
- Existing wine knowledge is a plus; however, we are also looking for someone who is eager to learn and expand their wine knowledge as part of the position.
- A creative mindset and enthusiasm for developing dishes that are elevated and memorable while remaining approachable to our guests.
What We're Looking For
At Vine & Rind, we aren't looking for someone who simply manages a kitchen. We want a culinary leader who takes pride in the entire food program—from the first prep of the day to the final plate leaving the kitchen.
Our ideal candidate is someone who cares about the details, enjoys creating new dishes, values consistency, leads by example, and wants to grow alongside a locally owned restaurant.
If you're passionate about great food, hospitality, wine, and creating memorable dining experiences, we'd love to meet you.
Join the Vine & Rind team and help us shape the next chapter of our culinary program.
Pay: $19.50 - $22.50 per hour
Work Location: In person
