Sous Chef

About the role

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
• Aid in 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.