Executive Chef

Lead the Culinary Vision of Worcester’s Premier Coastal Mediterranean Dining Experience

Vivienne is seeking an accomplished and passionate Chef to lead our culinary program and continue elevating one of Worcester’s most distinctive dining destinations. Inspired by the coastal regions of Greece, Italy, Spain, and the Mediterranean Basin, Vivienne features a refined menu centered around fresh seafood, raw bar offerings, house-made pastas, premium meats, seasonal produce, and elevated shared dining experiences.

We are looking for a chef who combines strong leadership, operational excellence, financial discipline, and creativity to drive an exceptional guest experience while developing a high-performing culinary team.

• Lead all kitchen operations and culinary execution.
• Oversee culinary operations across restaurant, event, and lounge venues.
• Maintain consistency, quality, and presentation standards across all menu offerings.
• Develop seasonal menus and specials that align with Vivienne’s Coastal Mediterranean identity.
• Source and evaluate premium ingredients while maintaining strong vendor relationships.
• Ensure all dishes meet established recipe, flavor, and plating standards.

• Recruit, train, coach, and mentor culinary team members.
• Build a culture of accountability, professionalism, and continuous improvement.
• Foster collaboration between kitchen and front-of-house leadership teams.

• Manage food cost, labor cost, and kitchen operating expenses.
• Monitor inventory levels and purchasing practices.
• Analyze sales trends and menu performance to maximize profitability.
• Develop systems to minimize waste and improve operational efficiency.

• Maintain the highest standards of sanitation, cleanliness, and food safety.
• Ensure compliance with all local, state, and federal health regulations.
• Oversee kitchen scheduling, prep systems, and service execution.
• Maintain equipment and coordinate preventative maintenance needs.

• Participate in special events, wine dinners, and chef tastings
• Collaborate with beverage leadership to create thoughtful food and beverage pairings.
• Support a culture focused on hospitality and memorable dining experiences.

• Minimum 3 years of Executive Chef or Executive Sous Chef experience in an upscale, chef-driven restaurant.
• Proven experience leading high-volume kitchens while maintaining exceptional quality standards.
• Demonstrated ability to manage food and labor costs.
• Strong leadership, communication, and organizational skills.
• ServSafe Certification (or ability to obtain immediately upon hire).
• Availability to work evenings, weekends, and holidays.

• Experience in upscale coastal, Mediterranean, seafood, or fine dining concepts.
• Background with private events, tasting menus, and premium ingredient sourcing.
• Culinary degree or formal culinary training.

• Competitive salary based on experience
• Paid vacation 
• Health benefits
• Dining discounts
• Professional development opportunities
• Opportunity to shape and grow a highly regarded culinary program

If you are a driven culinary leader who thrives on excellence, creativity, and hospitality, we invite you to join our team and help define the future of Vivienne.

Apply today with your resume and a brief introduction outlining your culinary philosophy and leadership experience.