Description Job Title: Sous Chef – Canonita Lake Nona Location: Lake Nona West, Orlando, FL Company: Tavistock Restaurant Collection About Canonita Lake Nona Canonita Lake Nona is a new, elevated expression of Tavistock’…
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Support the Executive Chef in opening and operating the kitchen by leading line operations and maintaining high quality and consistency. Oversee daily production, staff training, and adherence to health and safety standards in a high-volume environment.
Requirements
Requires 3+ years of high-volume line cook experience, with 1-2 years in a leadership role preferred. Must have strong scratch-cooking skills and a solid understanding of food safety and HACCP requirements.
Full job description
Description
Job Title: Sous Chef – Canonita Lake Nona Location: Lake Nona West, Orlando, FL Company: Tavistock Restaurant Collection
About Canonita Lake Nona
Canonita Lake Nona is a new, elevated expression of Tavistock’s Mexican concept, bringing scratch-made, flavor-driven cuisine and a vibrant bar program to the Lake Nona West lifestyle center. Inspired by the original Canonita at The Venetian in Las Vegas, the Lake Nona location will feature modern Mexican dishes, refined street-inspired plates, and an energetic indoor/outdoor dining experience.
Role overview
We are looking for an experienced, hands-on Sous Chef to support the Executive Chef in opening and operating Canonita Lake Nona. This role is crucial to daily kitchen execution: leading line operations, maintaining standards, mentoring cooks, and helping drive both quality and consistency in a high-volume environment.
Key responsibilities
Pre-opening & training
Assist the Executive Chef with pre-opening tasks including recipe testing, prep guides, station charts, and opening pars.
Help recruit, train, and onboard line cooks, prep cooks, and dish team members.
Support the setup of all kitchen stations, storage areas, labeling systems, and HACCP practices.
Daily kitchen operations
Lead the line during service, ensuring timing, execution, and plating meet Canonita standards.
Oversee prep and production to ensure stations are fully stocked, organized, and ready for service.
Expedite as needed to manage ticket flow, communication, and quality at the pass.
Maintain a clean, safe, and organized kitchen that exceeds health and safety requirements.
Quality & consistency
Uphold scratch-cooking standards with a strong focus on flavor, texture, and presentation.
Conduct regular tastings and plate checks; coach cooks on techniques and corrections in real time.
Monitor food waste and portion control, giving feedback and retraining where needed.
Team leadership & culture
Act as a working leader and positive role model on the line—calm, organized, and solutions-oriented under pressure.
Provide ongoing training, feedback, and development for cooks to build a strong internal bench.
Partner closely with the Executive Chef and other sous chefs to maintain a cohesive, collaborative BOH culture.
Administrative & financial support
Assist with ordering, receiving, and proper storage of product; help maintain accurate inventory.
Help track prep levels, yield, and waste to support food-cost targets.
Contribute to scheduling and labor management by aligning staffing levels with forecasted volume.
Requirements
Qualifications
3+ years of line cook experience in a high-volume, full-service restaurant; at least 1–2 years in a lead, Jr. Sous, or Sous Chef role preferred.
Experience with scratch kitchens; Mexican or Latin-inspired cuisine is a plus but not required.
Strong line skills (grill, sauté, fry, pantry, etc.) and familiarity with modern cooking techniques.
Proven ability to lead a team during busy services while maintaining standards and composure.
Solid understanding of food safety, sanitation, and HACCP requirements.
Basic knowledge of inventory, ordering, and food cost drivers.
Strong communication skills and a collaborative, “no-ego” mindset.
Willingness to work evenings, weekends, and holidays as business requires.
What we offer
Competitive pay plus tip-out/bonus eligibility (depending on structure).
Comprehensive benefits package for eligible team members.
Opportunities for growth into Senior Sous or Executive Chef roles within Tavistock as Canonita and the Lake Nona portfolio continue to expand.
A chance to be part of the opening team of a flagship concept in one of Central Florida’s fastest-growing communities.
People Focused. Operations Driven. Sales Obsessed. Better Together.
Industry
Restaurants
Company size
1,001-5,000 employees
Founded
2003
Headquarters
Orlando, Florida
LinkedIn followers
7,330
Tavistock Restaurant Collection is a privately held company operating iconic and unique dining concepts across the United States. Since its founding, TRC has been recognized for its creativity and dedication to excellence in food, drink, service, and atmosphere with each and every dining experience. TRC strives to consistently create innovative hospitality experiences that enrich the lives of its guests, its teams, and the communities they serve. TRC's reputation is built on modern ambiance, superior service, culinary artistry, and drinks of the highest caliber.
Our portfolio includes:
- Abe & Louie's (Boca Raton & Boston)
- Atlantic Fish Company (Boston)
- Atlas (Atlanta)
- Boxi Park (Lake Nona, Orlando)
- Cañonita (Las Vegas)
- Canvas Restaurant & Market (Lake Nona, Orlando)
- Chroma Modern Bar + Kitchen (Lake Nona, Orlando)
- Coach Grill (Wayland, MA)
- Joe's on Newbury (Boston)
- Joe's Waterfront (Boston)
-Nami (Lake Nona, Orlando)
- Park Pizza & Brewing Co. (Lake Nona, Orlando)
- The Garden Room (Atlanta)
- Timpano Hyde Park (Tampa)
- Timpano Las Olas (Fort Lauderdale)
People Focused | Operations Driven Sales Obsessed
Offices: 6900 Tavistock Lakes Blvd, Suite 230, Orlando, Florida 32827, US