Executive Chef

Support Center; Orlando (FL); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

Benefits package

Relocation assistance

Growth opportunities

Job summary

Tavistock Restaurant Collection invites an Executive Chef to lead culinary operations at Lake Nona concepts, shaping a diverse dining program across a vibrant hospitality community.

You will build and mentor a high-performing team, drive food quality, cost control, and menu innovation while aligning with brand standards and company goals. This role offers growth within Tavistock's expanding Lake Nona portfolio.

Qualifications

• 7+ years of progressive culinary leadership experience, including at least 3 years as an Executive Chef, Chef de Cuisine, or equivalent leader.
• Experience leading high-volume, full-service, scratch-kitchen operations.
• Proven ability to manage food cost, labor, inventory, vendor relationships, and culinary budgets.
• Demonstrated success building, mentoring, and retaining high-performing culinary teams.
• Experience with restaurant openings, concept development, menu innovation, or multi-unit operations is preferred.
• Strong knowledge of recipe development, modern cooking techniques, plating, kitchen systems, and food-safety standards.
• Excellent organizational, communication, and problem-solving skills.
• Availability to work evenings, weekends, and holidays.

Responsibilities

• Lead all back-of-house operations, including food preparation, service execution, sanitation, kitchen organization, and closing procedures.
• Establish and maintain consistently high standards for food quality, flavor, presentation, portioning, and recipe execution.
• Recruit, hire, train, coach, and develop a high-performing culinary team, including sous chefs, supervisors, cooks, prep, and dish staff.
• Partner with restaurant and corporate leadership on menus, specials, seasonal features, and culinary programming aligned with each concept’s brand.
• Oversee food cost, labor, purchasing, inventory, vendor relationships, waste control, recipe costing, and back-of-house financial performance.
• Develop operating procedures, prep systems, training tools, and kitchen workflows that support consistent execution and scalability.
• Ensure full compliance with health department requirements, HACCP principles, food-safety protocols, and company sanitation standards.
• Analyze sales, guest feedback, and operational data to refine menu mix, improve efficiency, and drive business results.
• Work closely with General Managers and front-of-house leaders to create a seamless, hospitality-driven guest experience.
• Support restaurant openings, transitions, special events, and future growth across the Lake Nona portfolio.

Skills

Culinary leadership

High-volume ops

Menu development

Food cost mgmt

Team development

Job description

Description

Tavistock Restaurant Collection is seeking a visionary, hands-on Executive Chef to lead culinary operations within our growing Lake Nona portfolio. This role offers the opportunity to create exceptional dining experiences across a community that brings together destination restaurants, entertainment, hospitality, wellness, technology, and a vibrant calendar of events.

From the open-air energy of Lake Nona Town Center to community gathering places such as Boxi Park and differentiated concepts including Canvas, Chroma, and Park Pizza & Brewing Company, Lake Nona offers a unique setting for culinary leadership. The Executive Chef will build high-performing teams, uphold uncompromising standards, drive financial performance, and contribute to the continued evolution of Tavistock Restaurant Collection’s dining experiences. Lake Nona Town Center itself spans 100 acres and serves as a central gathering place for shopping, dining, entertainment, and events.

Responsibilities

• Lead all back-of-house operations, including food preparation, service execution, sanitation, kitchen organization, and closing procedures.
• Establish and maintain consistently high standards for food quality, flavor, presentation, portioning, and recipe execution.
• Recruit, hire, train, coach, and develop a high-performing culinary team, including sous chefs, supervisors, cooks, prep, and dish staff.
• Partner with restaurant and corporate leadership on menus, specials, seasonal features, and culinary programming aligned with each concept’s brand.
• Oversee food cost, labor, purchasing, inventory, vendor relationships, waste control, recipe costing, and back-of-house financial performance.
• Develop operating procedures, prep systems, training tools, and kitchen workflows that support consistent execution and scalability.
• Ensure full compliance with health department requirements, HACCP principles, food-safety protocols, and company sanitation standards.
• Analyze sales, guest feedback, and operational data to refine menu mix, improve efficiency, and drive business results.
• Work closely with General Managers and front-of-house leaders to create a seamless, hospitality-driven guest experience.
• Support restaurant openings, transitions, special events, and future growth across the Lake Nona portfolio.

What We Offer

• Competitive base salary and performance-based bonus opportunity.
• Comprehensive benefits package, including medical, dental, vision, and 401(k).
• Potential relocation assistance for qualified candidates.
• Growth opportunities within Tavistock Restaurant Collection’s expanding portfolio.
• The opportunity to shape culinary experiences within Lake Nona’s growing dining and hospitality landscape.

Requirements

Qualifications

• 7+ years of progressive culinary leadership experience, including at least 3 years as an Executive Chef, Chef de Cuisine, or equivalent leader.
• Experience leading high-volume, full-service, scratch-kitchen operations.
• Proven ability to manage food cost, labor, inventory, vendor relationships, and culinary budgets.
• Demonstrated success building, mentoring, and retaining high-performing culinary teams.
• Experience with restaurant openings, concept development, menu innovation, or multi-unit operations is strongly preferred.
• Strong knowledge of recipe development, modern cooking techniques, plating, kitchen systems, and food-safety standards.
• Excellent organizational, communication, and problem-solving skills.
• Availability to work evenings, weekends, and holidays.