Fabio Viviani Hospitality Group

Fabio Viviani Hospitality Group

Executive Chef

Cincinnati, OH

Sponsorship not specifiedDetected 15 days ago
BudgetingInventory ManagementLeadershipCommunicationCollaborationFood Safety

About the role

  • The Executive Chef is responsible for the overall leadership, management, and success of Lorena's culinary operations.
  • This role oversees all back-of-house functions, including menu execution, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence.
  • The Executive Chef will champion Lorena's culinary vision by bringing Mediterranean flavors, wood-fired cooking techniques, vibrant seafood offerings, and seasonal ingredients to life through every dish.

Responsibilities

  • Hire, train, mentor, and manage all kitchen staff to promote a collaborative and positive work environment.
  • Control food costs and manage inventory by implementing effective ordering, storage, and waste reduction procedures.
  • Collaborate with Lorena leadership on financial planning, budgeting, and cost management.
  • Regularly inspect kitchen operations, equipment, and staff performance to maintain the highest standards.
  • 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.
  • 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.

Requirements

  • Energetic and positive leadership style, with the ability to motivate and inspire teams in high-pressure environments.
  • A minimum of 7-10 years of progressive culinary experience, including at least 5 years in a leadership/executive chef role.
  • Ability to work long hours standing, lift 40+ pounds, and operate in hot/cold kitchen environments.
  • Flexibility to work evenings, weekends, and holidays as required.

Nice to have

  • Culinary degree or equivalent professional training preferred.

Skills

  • Strong communication skills to work effectively with managers, kitchen staff, dining room personnel, and guests.

Company info

  • Uphold and model company values, policies, and standards at all times.

Equal opportunity

  • 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.
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