Sous Chef

Joe's On Newbury; Orlando (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive pay plus tip-out/bonus eligibility

Comprehensive benefits package

Opportunities for growth into senior roles

Job summary

Tavistock Restaurant Collection is looking for a skilled Sous Chef for Canonita Lake Nona. The role involves supporting the Executive Chef in daily kitchen operations, ensuring standards of quality and consistency in a high-volume environment.

Requirements include 3+ years of line cook experience, strong leadership skills, and a focus on food safety. This is an exciting opportunity to be a part of the opening team of a flagship restaurant in Central Florida's vibrant Lake Nona community.

Qualifications

• 3+ years of line cook experience in a high-volume, full-service restaurant.
• 1-2 years in a lead, Junior Sous, or Sous Chef role preferred.
• Strong communication skills and a collaborative mindset.

Responsibilities

• Lead the line during service, ensuring timing and execution meet standards.
• Assist the Executive Chef with pre-opening tasks including recipe testing.
• Provide ongoing training and development for cooks.

Skills

Line cooking

Team leadership

Food safety

Scratching cooking standards

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.

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.