Executive Chef

Position Summary

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.

Duties and Responsibilities

• Provide quality, genuine hospitality in a timely manner, ensuring all guests feel welcome and valued.
• Oversee all back-of-house operations, including supervision of line cooks, prep cooks, pastry staff, and dishwashers.
• Hire, train, mentor, and manage all kitchen staff to promote a collaborative and positive work environment.
• Develop innovative and seasonally driven menus that reflect Lorena’s vision and elevate the guest experience.
• Establish and enforce portion sizes, plating standards, and presentation guidelines.
• 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.
• Ensure compliance with all food safety, sanitation, and workplace safety regulations.
• Regularly inspect kitchen operations, equipment, and staff performance to maintain the highest standards.
• Lead pre-shift meetings and provide ongoing feedback and performance evaluations for kitchen staff.
• Respond promptly and professionally to guest inquiries or complaints related to food quality or presentation.

Qualifications

• Passion for food and dedication to delivering an excellent dining experience for every guest.
• Energetic and positive leadership style, with the ability to motivate and inspire teams in high-pressure environments.
• Strong communication skills to work effectively with managers, kitchen staff, dining room personnel, and guests.
• A minimum of 7–10 years of progressive culinary experience, including at least 5 years in a leadership/executive chef role.
• Culinary degree or equivalent professional training preferred.
• Strong financial acumen, with proven ability to manage budgets, food costs, and labor efficiency.
• Creative approach to menu development, plating, and modern culinary trends.
• 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.
• Certification from the American Culinary Federation (CEC or higher).
• Experience in fine dining and/or high-volume operations.
• Proven track record of developing innovative, guest-focused menus.
• Strong interpersonal skills with the ability to foster collaboration across FOH and BOH teams.

Equal Employment 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. If you are passionate about food and hospitality, we may be the place for you!