Sous Chef

Fabio Viviani Hospitality Group; Cincinnati (OH); On-site; USD 42,000 - 64,000; Full time

Job summary

Lorena, a new Mediterranean brasserie in Cincinnati, seeks a hands-on Sous Chef to support the Executive Chef, lead kitchen staff, and uphold our high standards for flavor and service.

The role emphasizes menu development, inventory control, staff coaching, and ensuring food safety in a fast-paced, guest-focused environment; evening and weekend availability is required.

Qualifications

• Minimum of 2 years in a leadership or supervisory kitchen role.
• High school diploma or equivalent; culinary education preferred.
• Valid Food Safety Certification.
• Ability to lead and train kitchen staff.
• Strong communication and organizational skills.

Responsibilities

• Assist the Executive Chef with daily kitchen operations.
• Lead and supervise kitchen staff during service and prep.
• Assist with menu development, testing, and implementation.
• Ensure quality, flavor, and presentation meet brand standards.
• Oversee inventory, ordering, receiving, and proper storage.
• Maintain cleanliness and food safety compliance.
• Support staff scheduling and shift coverage.

Skills

Leadership

Team training

Communication

Organization

Multitasking

Time management

Food safety

Education

High school diploma

Culinary education preferred

Tools

Commercial kitchen equipment

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!