Sous Chef

About the Company

Lorena is a modern Mediterranean brasserie that blends wood-fired meats, vibrant seafood, and fresh ingredients into an elevated yet approachable dining experience. Part of the Fabio Viviani Hospitality Group, we focus on creating memorable experiences through exceptional food and warm hospitality.

Responsibilities

• Assist the Executive Chef with daily kitchen operations and service execution
• Support food preparation to ensure consistent quality, flavor, and presentation
• Assist with menu planning, testing, development, and implementation
• Supervise and support kitchen staff during service and prep periods
• Manage inventory, ordering, receiving, and proper storage of supplies
• Enforce food safety, sanitation, and health regulations
• Maintain cleanliness and organization of workstations and food prep areas
• Provide guidance, coaching, and support to kitchen team members
• Monitor kitchen equipment and report maintenance needs

Requirements

• High school diploma or equivalent (culinary education preferred)
• Minimum of 2 years of experience in a leadership or supervisory kitchen role
• Valid Food Safety Certification
• Strong knowledge of food safety, sanitation, and hygiene regulations
• Proven ability to lead, train, and motivate kitchen staff
• Proficiency in using commercial kitchen equipment
• Ability to stand for extended periods and work in a fast-paced environment
• Willingness to work evenings, weekends, holidays, and extended hours