ZipRecruiter

Log In

1

Executive Mezcal Jobs (NOW HIRING)

Tavistock Restaurant Collection

Executive Chef

Orlando, FL · On-site

$66K - $92K/yr

Executive Chef - Canonita Lake Nona Location: Lake Nona West, Orlando, FL Company: Tavistock ... and mezcal-forward beverage offering in an indoor/outdoor, high-energy setting. As part of ...

Cantina Imperfecto

Be Seen First

Head Chef

Myrtle Beach, SC · On-site

$70K - $100K/yr

... and Mezcal, Cantina Imperfecto invites diners to celebrate flavorful dining with a menu that ... Executive Chef, or strong Sous Chef ready to step up · Demonstrated leadership ability and ...

Modern Mexican Restaurants

General Manager

Houston, TX · On-site

... mezcal and tequila-centric menus. The Restaurant General Manager - DLEÑA is responsible for ... Partner with the Executive Chef on menu development, product consistency, and training * Monitor ...

Modern Mexican Restaurants

General Manager

Houston, TX · On-site

... mezcal and tequila-centric menus. The Restaurant General Manager - DLEÑA is responsible for ... Partner with the Executive Chef on menu development, product consistency, and training * Monitor ...

ijwwhiskey

Business Systems Analyst

Beverly Hills, CA · Hybrid

We have added to our spirits portfolio with our first Tequila and Mezcal brands. Position Overview ... Translate data into meaningful insights for operational and executive decision-making Process ...

All JobsMezcal JobsExecutive Mezcal Jobs

Executive Mezcal information

See salary details

$26.5K

$93.6K

$184K

How much do executive mezcal jobs pay per year?

As of Jul 25, 2026, the average yearly pay for executive mezcal in the United States is $93,552.00, according to ZipRecruiter salary data. Most workers in this role earn between $58,000.00 and $120,500.00 per year, depending on experience, location, and employer.

What is an Executive Mezcal?

An Executive Mezcal is a professional responsible for overseeing the business operations, marketing, and distribution strategies of a mezcal brand or company. This role often involves managing relationships with suppliers, distributors, and clients, ensuring compliance with industry regulations, and developing market expansion plans. Executive Mezcals play a key role in promoting the brand, maintaining quality standards, and driving growth within the competitive spirits industry. They may also represent the company at industry events and work closely with production teams to maintain the authenticity and tradition of mezcal.

What are the key skills and qualifications needed to thrive as an Executive in the Mezcal industry, and why are they important?

To thrive as an Executive in the Mezcal industry, you need expertise in business management, supply chain logistics, and a deep understanding of the spirits market, often supported by a degree in business or related fields. Familiarity with ERP systems, export regulations, and industry certifications like WSET Spirits can be highly valuable. Strong leadership, negotiation, and cross-cultural communication skills distinguish top performers in this role. These competencies are vital for driving business growth, ensuring compliance, and building successful brand partnerships in a competitive global market.

What is the difference between Executive Mezcal vs Production Manager?

AspectExecutive MezcalProduction Manager
CredentialsIndustry-specific certifications, knowledge of mezcal productionTechnical certifications, manufacturing or food production experience
Work EnvironmentExecutive offices, brand strategy, marketingProduction facilities, overseeing manufacturing processes
Industry UsageBrand leadership, marketing, and sales in mezcal industryOperational oversight of mezcal production facilities

Executive Mezcal focuses on brand strategy, marketing, and business development within the mezcal industry, often involving high-level decision-making. In contrast, a Production Manager handles the day-to-day operations of mezcal manufacturing, ensuring quality and efficiency. Both roles require industry knowledge but differ in scope and responsibilities.

What are some common challenges faced by an Executive in the mezcal industry, and how can they be addressed?

Executives in the mezcal industry often face challenges such as navigating complex regulatory environments, ensuring consistent product quality, and building strong relationships with local producers. Additionally, balancing traditional production methods with modern marketing strategies can be demanding. Successful executives address these challenges by staying informed about industry regulations, fostering transparent communication with mezcaleros, and investing in staff training to maintain quality and authenticity. Building a collaborative team and establishing clear processes also help in overcoming operational hurdles.
More about Executive Mezcal jobs
What cities are hiring for Executive Mezcal jobs? Cities with the most Executive Mezcal job openings:
What are the most commonly searched types of Mezcal jobs? The most popular types of Mezcal jobs are:
What states have the most Executive Mezcal jobs? States with the most job openings for Executive Mezcal jobs include:
What job categories do people searching Executive Mezcal jobs look for? The top searched job categories for Executive Mezcal jobs are:
Executive Mezcal jobs near you
Infographic showing various Executive Mezcal job openings in the United States as of July 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $93,552 per year, or $45 per hour.
Executive Chef

Executive Chef

Tavistock Restaurant Collection

Orlando, FL • On-site

$66K - $92K/yr

Full-time

Medical, Dental, Vision, Retirement

Posted 9 days ago

Job 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.

Apply