Sous Chef

Lorena; Cincinnati (OH); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Restaurant and kitchen team culture

Job summary

Lorena is a modern Mediterranean brasserie in Cincinnati, inviting guests to experience wood-fired meats, vibrant seafood, and warm hospitality. The Sous Chef will work closely with the Executive Chef to deliver high-quality dishes and seamless service in a bustling kitchen.

The role emphasizes hands-on leadership, menu development support, inventory coordination, and maintaining rigorous food safety standards to ensure a polished and welcoming dining experience.

Qualifications

• High school diploma or equivalent required; culinary education preferred.
• Minimum of 2 years of experience in a similar leadership or supervisory kitchen role.
• Valid Food Safety Certification required.
• Strong knowledge of food safety, sanitation, and hygiene regulations.
• Proven ability to lead, train, and motivate kitchen staff.
• Ability to communicate clearly and effectively with team members and guests.
• Proficiency in using commercial kitchen equipment.
• Strong organizational, multitasking, and time management skills.
• Detail-oriented with a commitment to quality and consistency.
• Ability to stand for extended periods and work in a fast-paced environment.
• Willingness to work evenings, weekends, holidays, and extended hours as required.

Responsibilities

• Assist the Executive Chef with daily kitchen operations.
• Support food preparation and service to ensure quality and timely execution.
• Assist with menu planning, testing, development, and implementation.
• Produce high-quality dishes meeting brand standards for flavor, presentation, and consistency.
• Supervise and support kitchen staff during service and prep.
• Help manage inventory, ordering, receiving, and storage of supplies.
• Ensure kitchen cleanliness and food safety and sanitation standards.
• Enforce sanitation and health regulations.
• Maintain organization of workstations and prep areas.
• Monitor kitchen equipment and report maintenance needs.
• Assist with staff scheduling and shift coverage.
• Provide coaching and guidance to kitchen team members.
• Contribute ideas to improve menu offerings and efficiency.
• Participate in pre-shift meetings and briefings.
• Perform other duties as assigned by kitchen leadership.

Skills

Leadership

Communication

Time management

Team motivation

Education

High school diploma or equivalent

Culinary education preferred

Job description

ABOUT LORENA

A new Mediterranean dining experience is coming, inspired by fire, flavor, and coastal hospitality.

Lorena is a modern Mediterranean brasserie that blends wood-fired meats, vibrant seafood, fresh ingredients, and warm hospitality into an experience designed for how people gather today. Elevated yet approachable, Lorena offers a refined atmosphere where guests can enjoy everything from celebratory dinners and special occasions to casual evenings with family and friends.

At Lorena, hospitality comes first. Our team is dedicated to creating memorable experiences through exceptional food, genuine service, and an inviting atmosphere that keeps guests coming back. Every detail—from the menu and beverage program to the ambiance and guest interactions is designed to feel polished, personal, and welcoming.

If you believe in creating unforgettable dining experiences and want to be part of building something special from the ground up, we invite you to join the Lorena team.

Position: Sous Chef

The Sous Chef supports the Executive Chef in overseeing daily kitchen operations to ensure consistent execution of high-quality food and efficient service. This role is hands-on and leadership-focused, combining food preparation, team supervision, and operational support. The Sous Chef assists with menu development, inventory management, and staff coordination while upholding company standards for quality, cleanliness, and food safety.

Duties and Responsibilities

• Assist the Executive Chef with daily kitchen operations


• Support food preparation and service to ensure consistent quality and timely execution


• Assist with menu planning, testing, development, and implementation


• Produce high-quality dishes that meet brand standards for flavor, presentation, and consistency


• Supervise and support kitchen staff during service and prep periods


• Help manage inventory, ordering, receiving, and proper storage of supplies


• Ensure the kitchen operates in a clean, safe, and hygienic manner at all times


• Enforce food safety, sanitation, and health regulations


• Maintain cleanliness and organization of workstations and food prep areas


• Monitor kitchen equipment and report maintenance or repair needs


• Assist with staff scheduling and shift coverage as needed


• Provide guidance, coaching, and support to kitchen team members


• Contribute creative ideas to improve menu offerings, kitchen efficiency, and service standards


• Participate in pre-shift meetings and operational briefings


• Perform other duties as assigned by kitchen leadership

Qualifications

• High school diploma or equivalent required; culinary education preferred


• Minimum of 2 years of experience in a similar leadership or supervisory kitchen role


• Valid Food Safety Certification required


• Strong knowledge of food safety, sanitation, and hygiene regulations


• Proven ability to lead, train, and motivate kitchen staff


• Ability to communicate clearly and effectively with team members and guests


• Proficiency in using commercial kitchen equipment


• Strong organizational, multitasking, and time management skills


• Detail-oriented with a commitment to quality and consistency


• Ability to stand for extended periods and work in a fast-paced environment


• Willingness to work evenings, weekends, holidays, and extended hours as required

We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decision based upon race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. If you are passionate about food and hospitality, we may be the place for you!