Executive Chef

Vine Hospitality; San Jose (CA); On-site; USD 100,000 - 111,000; Full time

Job summary

Vine Hospitality is seeking an Executive Chef for their flagship concept, Meso, focusing on Mediterranean cuisine and culinary innovation. This pivotal role involves leading kitchen operations, building a skilled team, and collaborating with restaurant leadership to align culinary direction with business goals. The ideal candidate has extensive kitchen leadership experience, bilingual skills, and a passion for quality and consistency.

Qualifications

• 8-10+ years of progressive kitchen leadership.
• Experience in high-volume, chef-driven restaurants.
• Fluent in English and Spanish.

Responsibilities

• Rebuild and lead the kitchen team, ensuring professionalism and accountability.
• Define culinary identity and lead menu evolution with Mediterranean influences.
• Implement kitchen standards, manage food and labor performance.

Skills

Leadership

Culinary Innovation

Team Building

Bilingual (English/Spanish)

Education

Culinary degree or equivalent training

Job description

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This range is provided by Vine Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$100,000.00/yr - $111,000.00/yr

About Meso

Meso, meaning "middle," signifies the coming together of culinary influences from across the region coupled with vibrant hospitality. At Meso life is centered around the table and meals bring people together from near and far to reinvigorate connection, conversation, and community.

This is a pivotal moment for Meso, and we’re seeking an Executive Chef to lead this transformation. If you’re a bilingual (English/Spanish) culinary leader who thrives on innovation, operational discipline, and team building - this is your opportunity to shape a concept with real growth potential.

We’re Looking for a Chef Who Can:

• Elevate the menu to new heights by bringing traditional and modern Mediterranean food together with a refined, modern culinary experience that defines Meso’s next chapter.
• Lead kitchen operations with a balance of hands-on leadership and system-minded thinking.
• Build a strong, stable, and skilled BOH team that takes pride in every dish.
• Partner cross-functionally with FOH, operations, and ownership to build a high-performing culture and consistent guest experience.
  
  

Key Responsibilities:

• Rebuild and Lead the Kitchen Team Recruit, train, and inspire a motivated, cohesive team. Set the tone for professionalism, accountability, and pride. Lead daily preps, service, and kitchen meetings.
• Redefine Culinary Identity Lead a full menu evolution, drawing from regional Mediterranean traditions, fresh California ingredients, and modern techniques. Collaborate with leadership to ensure alignment with brand goals.
• Implement Systems and Standards Create and maintain BOH systems: prep sheets, recipe cards, portion controls, inventory management, cleaning schedules, and daily logs.
• Manage Food & Labor Performance Own food cost, labor efficiency, and vendor relationships. Analyze reports, address variances, and ensure margins align with financial targets.
• Maintain Operational Excellence Ensure food safety, cleanliness, kitchen organization, and health code compliance. Lead by example and coach for daily excellence.
• Be a Strategic Partner Partner with the GM, and restaurant leadership to align culinary direction with business goals - driving innovation, consistency, and growth.
  
  

What You Bring:

• 8-10+ years of progressive kitchen leadership, with recent experience as an Executive Chef or Chef de Cuisine.
• Background in high-volume, chef-driven restaurants—ideally with Mediterranean, or fine-casual influences.
• Experience in turnaround or growth-stage restaurant environments preferred.
• Track record of building strong teams and coaching for performance.
• Fluent in English and Spanish, with strong interpersonal and communication skills.
• Hands-on, organized, and detail-oriented, with a commitment to quality and consistency.
• Culinary degree or equivalent training is a plus.
  
  

What to Expect:

• Full-time, exempt position with flexible availability (evenings, weekends, holidays).
• On-site leadership presence required - this is a kitchen-first role.
• Must be able to stand for extended periods and lift up to 40 lbs.
  
  

Compensation & Growth

This full-time, exempt role offers a competitive salary range of $100,000-$110,000, along with performance-based incentives and a comprehensive benefits package. This is a key leadership opportunity to shape the culinary direction of a flagship concept within the Vine Hospitality group.

More detail about Meso part of Vine Hospitality, please visit https://culinaryagents.com/entities/555987-Meso

Seniority level

• Seniority level

  Executive

Employment type

• Employment type

  Full-time

Job function

• Job function

  Production

• Industries

  Restaurants

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