Sous Chef

Description

About Tavistock Restaurant Collection & Lake Nona

Tavistock Restaurant Collection is a rapidly growing, privately held hospitality company operating distinctive dining concepts across the United States. In Lake Nona, our portfolio includes destination experiences such as Canvas Restaurant & Market, Chroma Modern Bar + Kitchen, Park Pizza & Brewing Company, and Boxi Park, with additional concepts and opportunities continuing to evolve.

Lake Nona is one of Central Florida’s most dynamic and forward-looking communities. At the heart of the community, Lake Nona Town Center is a 100-acre, open-air destination for shopping, dining, entertainment, events, art, and hospitality—designed to bring people together and create memorable experiences.

Working with Tavistock Restaurant Collection in Lake Nona means contributing to more than a single restaurant: it is an opportunity to help shape the culinary and hospitality experiences within a growing community known for innovation, connection, and exceptional guest experiences.

As a Sous Chef  you will help lead the kitchen execution behind a diverse portfolio of dining experiences, balancing creativity, operational discipline, and consistently excellent food.

Responsibilities

• Support daily kitchen operations, including prep, line execution, expediting, closing procedures, sanitation, and organization.
• Maintain high standards for food quality, flavor, presentation, portioning, and recipe adherence.
• Lead, train, coach, and develop line cooks, prep cooks, dish team members, and other back-of-house employees.
• Assist with scheduling, labor management, inventory, ordering, receiving, waste reduction, and food-cost control.
• Ensure compliance with all health department, food-safety, sanitation, and company standards.
• Participate in menu rollouts, seasonal features, recipe testing, tastings, and special events.
• Maintain productive communication and alignment with front-of-house leadership to support smooth service.
• Assume kitchen leadership responsibilities in the Executive Chef’s absence.
• Foster a respectful, accountable, and team-oriented kitchen culture.

What We Offer

• Competitive compensation and benefits package.
• Ongoing culinary development and advancement opportunities.
• The chance to contribute to innovative restaurant concepts in the growing Lake Nona community.

Requirements

Qualifications

• 3+ years of progressive culinary experience, including at least 1 year in a supervisory or kitchen leadership role.
• Experience in a scratch kitchen, high-volume restaurant, hotel, resort, or concept-driven dining environment preferred.
• Strong knowledge of food safety, sanitation, inventory, ordering, recipe execution, and kitchen operations.
• Ability to lead calmly and effectively during high-volume service.
• Passion for food, hospitality, team development, and continuous improvement.
• Availability to work evenings, weekends, and holidays.