Executive Chef

About the Company

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. Part of the Fabio Viviani Hospitality Group, Lorena offers a refined atmosphere for celebratory dinners and casual evenings alike.

Responsibilities

• Oversee all back-of-house operations, including supervision of line cooks, prep cooks, pastry staff, and dishwashers
• Develop innovative and seasonally driven menus reflecting Mediterranean flavors and wood-fired techniques
• Hire, train, mentor, and manage all kitchen staff to promote a collaborative work environment
• Control food costs and manage inventory through effective ordering and waste reduction
• Ensure compliance with all food safety, sanitation, and workplace safety regulations
• Collaborate with leadership on financial planning, budgeting, and cost management
• Establish and enforce portion sizes, plating standards, and presentation guidelines

Requirements

• Minimum of 7–10 years of progressive culinary experience
• At least 5 years in a leadership or Executive Chef role
• Certification from the American Culinary Federation (CEC or higher)
• Experience in fine dining and/or high-volume operations
• Strong financial acumen regarding budgets, food costs, and labor efficiency
• Ability to work long hours standing and lift 40+ pounds
• Flexibility to work evenings, weekends, and holidays