Executive Chef

About the role

We are seeking a visionary, hands-on Executive Chef to lead the opening and long-term culinary direction of Canonita Lake Nona. This leader will own all back-of-house operations—from menu development and kitchen design input to team building, food quality, and financial performance—while partnering closely with the General Manager and Tavistock’s culinary leadership to position Canonita as a best-in-class modern Mexican concept for the Lake Nona community.

Key responsibilities

• Collaborate with Tavistock culinary and operations teams to finalize Canonita Lake Nona’s menu, culinary identity, and plating standards, honoring the original brand while elevating it for this new market.
• Provide input on kitchen layout, equipment, and BOH workflows to ensure an efficient, scalable operation capable of high volume.
• Lead recruitment, hiring, and onboarding of the kitchen team (sous chefs, supervisors, line cooks, prep, dish) with a focus on skill, attitude, and cultural fit.
• Develop and deliver comprehensive training programs, recipes, and prep guides to ensure consistent execution before and after opening.
• Direct all day-to-house operations, including prep, service, expo, sanitation, and closing procedures.
• Maintain uncompromising standards for food quality, flavor, consistency, and presentation across all dayparts and service styles (dining room, bar, patio, events).
• Partner with the bar and FOH leadership to create cohesive food & beverage pairings, features, and seasonal activations.
• Ensure compliance with all health, safety, and HACCP guidelines and uphold a spotless, organized kitchen environment.
• Create and evolve menus that blend regional Mexican traditions with modern techniques and local/seasonal ingredients, staying ahead of trends while keeping the Canonita brand recognizable.
• Develop specials, tasting menus, and LTOs that drive excitement, repeat visits, and revenue while maintaining cost discipline.
• Regularly analyze guest feedback and sales data to refine the menu mix, highlight top performers, and strategically retire under-performing dishes.
• Own BOH financial performance, including food cost, labor, waste control, and purchasing discipline.
• Build and manage BOH budgets and forecasts; monitor daily/weekly KPIs and take corrective action as needed.
• Develop strong relationships with purveyors and negotiate pricing and programs that balance quality, consistency, and margin.
• Implement rigorous inventory, recipe costing, and portion control systems to protect profitability without compromising the guest experience.
• Model a positive, professional, and collaborative culture rooted in respect, accountability, and continuous improvement.
• Coach and develop sous chefs and supervisors for future growth within Tavistock’s portfolio, including potential multi-unit responsibilities as Lake Nona expands.
• Lead effective pre-shift meetings, tastings, and performance check-ins to keep standards and communication high.
• Actively support cross-functional alignment with FOH leaders to ensure seamless service and a unified guest experience.

Qualifications

• 7+ years of progressive culinary leadership experience, including at least 3 years as Executive Chef, CDC, or equivalent in a high-volume, full-service environment.
• Proven success opening or relaunching concept-driven restaurants; experience in Mexican or Latin-inspired cuisine strongly preferred.
• Demonstrated ability to manage $5M+ annual revenue operations with strong food cost, labor, and quality results.
• Deep knowledge of scratch kitchens, recipe development, and modern cooking techniques, with a strong palate and eye for plating.
• Strong business acumen: budgeting, P&L understanding, inventory control, and vendor management.
• Experience building, mentoring, and retaining high-performing culinary teams in a fast-paced, standards-driven environment.
• Excellent communication, organization, and problem-solving skills; calm and effective under pressure.
• Willingness to work evenings, weekends, and holidays in line with business needs.

What we offer

• Competitive base salary plus performance-based bonus.
• Comprehensive benefits package (medical, dental, vision, 401(k), and more).
• Relocation assistance for qualified candidates.
• Significant input into the creation and evolution of a flagship concept within one of Central Florida’s fastest-growing communities.
• Clear pathways for advancement within Tavistock Restaurant Collection as Lake Nona and the broader portfolio continue to expand.