Executive Chef at Tavistock Restaurants

Orlando, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Sep, 26

Salary

0.0

Posted On

17 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Kitchen Design, BOH Operations, Team Building, Financial Performance, Food Quality Control, Recruitment, HACCP Compliance, Inventory Management, Recipe Costing, Vendor Management, Staff Mentoring, P&L Management, Modern Mexican Cuisine, High-Volume Dining, Scratch Kitchen Management

Industry

Restaurants

Description

Description Job Title: Executive 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 heart of the Lake Nona West lifestyle center. Building on the success of Canonita at The Venetian in Las Vegas, the Lake Nona restaurant will feature modern Mexican dishes, refined street-inspired plates, and a robust tequila- and mezcal-forward beverage offering in an indoor/outdoor, high-energy setting. As part of Tavistock’s expanding Lake Nona portfolio, Canonita is expected to become one of the district’s flagship, high-volume dining destinations. Role overview 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 Pre-opening & concept execution 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. Culinary leadership & operations Direct all day-to-day BOH 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. Menu innovation & brand stewardship 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. Financial & business performance 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. Team development & culture 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. Requirements 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.

Responsibilities

Lead the opening and long-term culinary direction of Canonita Lake Nona, overseeing all back-of-house operations and menu development. Manage financial performance, team recruitment, and maintain high standards for food quality and consistency.