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Pre Chef Jobs in Florida (NOW HIRING)

Tavistock Restaurant Collection

Sous Chef

Orlando, FL

$46K - $63K/yr

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 ...

Tavistock Restaurant Collection

Sous Chef

Orlando, FL · On-site

$46K - $63K/yr

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 ...

Gecko Hospitality

Sous Chef

Miami, FL · On-site

$80K - $90K/yr

SOUS CHEF | Miami Florida An established hospitality group is seeking an experienced Sous Chef for ... Ability to successfully complete required pre-employment screening. Compensation & Details * Salary ...

KYU Miami

Sous Chef

Miami, FL · On-site

$46K - $62K/yr

The Sous Chef at KYU plays a crucial role in supporting the Chef de Cuisine (CDC) and Executive ... Conduct pre-shift line checks to ensure product quality and quantity. * Conduct post-shift line ...

St. Pete Athletic

Banquet Chef

Saint Petersburg, FL · On-site

$60 - $80/hr

Banquet Chef Location: St. Petersburg, FL Type: Full Time Compensation: Competitive, based on ... Conduct pre-service lineups to review specials, VIP requests, and priorities. * Enforce grooming ...

Woodfield Country Club

Sous Chef

Boca Raton, FL · On-site

$60 - $80/hr

Woodfield Boca Ratonis seeking an experienced Sous Chef forour state-of-the-art dining outlets. Our ... Woodfield Country Club is a drug-free workplace and candidates must be able pass a pre-employment ...

Firebirds Wood Fired Grill

Sous Chef

Orlando, FL · On-site

$46K - $63K/yr

Our Sous Chefs must be able to remain calm and composed in high pressure situations ... PRE-REQUISITES: * 2 years full-service restaurant experience in a management position * Working ...

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 ... Key responsibilities Pre-opening & concept execution * Collaborate with Tavistock culinary and ...

St. Pete Athletic

Banquet Chef

Saint Petersburg, FL · On-site

$50K - $55K/yr

Banquet Chef Location: St. Petersburg, FL Type: Full Time Compensation: Competitive, based on ... · Conduct pre-service lineups to review specials, VIP requests, and priorities. · Enforce ...

Jose Andres Group

Sous Chef

Miami Beach, FL · On-site

$49K - $66K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Key Responsibilities Culinary Standards & Training Lead line checks and pre-service tastings ...

Jose Andres Group

Sous Chef

Orlando, FL · On-site

$46K - $63K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Key Responsibilities Culinary Standards & Training Lead line checks and pre-service tastings ...

JALEO DISNEY SPRINGS

Sous Chef

Orlando, FL

$46K - $63K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Key Responsibilities Culinary Standards & Training Lead line checks and pre-service tastings ...

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Pre Chef information

What is the difference between Pre Chef vs Line Cook?

AspectPre ChefLine Cook
CredentialsBasic culinary training, culinary school preferredSimilar credentials, often with experience in specific stations
Work EnvironmentPrepares ingredients, assists in kitchen prepPrepares dishes during service, works at specific stations
Employer & Industry UsageUsed in kitchens for prep roles, common in restaurantsFrontline cooking role, essential in restaurant kitchens

The Pre Chef typically focuses on ingredient preparation and assisting chefs, while the Line Cook is responsible for cooking dishes during service. Both roles require culinary skills and experience, but the Pre Chef is more involved in prep work, whereas the Line Cook executes the final dishes. Understanding these differences helps in choosing the right career path or job search focus within the culinary industry.

Is 25 too late to become a pre chef?

There is no age limit to becoming a pre chef, as entry-level culinary positions often prioritize skills, training, and enthusiasm over age. Many individuals start culinary careers later in life, and gaining relevant certifications or culinary training can help facilitate entry into the profession.

What is a pre chef?

A pre chef is typically an entry-level kitchen position responsible for basic food preparation tasks such as chopping, cleaning, and organizing ingredients. This role helps support the kitchen staff and often serves as a stepping stone to more advanced culinary positions, requiring basic cooking skills and knowledge of food safety standards.

Sous Chef

Orlando, FL

Tavistock Restaurant Collection
Restaurants • 1 - 5K employees
Learn more about Tavistock Restaurant Collectionexternal

$46K - $63K/yr

Full-time

Re-posted 22 days ago

Job description

Description

Job Title: Sous 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 Lake Nona West lifestyle center. Inspired by the original Canonita at The Venetian in Las Vegas, the Lake Nona location will feature modern Mexican dishes, refined street-inspired plates, and an energetic indoor/outdoor dining experience.


Role overview

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

  • Assist with 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.

Requirements

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, saute, 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.

Apply