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.
