Top 71 Sous chef Jobs in Kissimmee Fl

Sous Chef
Taqueria Canonita —Orlando, FL
- Weekends as needed
- Mid-level
- 3 years
- Mentoring
Quick Apply
Sous Chef
Chroma —Orlando, FL
- Full-time
- Hospitality
- Sales
- English
Quick Apply
Senior Sous Chef
Marriott International, Inc —Kissimmee, FL
- $77,000 - $102,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
Sous Chef - Whisper Creek Kitchen
Marriott International, Inc —Orlando, FL
- $67,000 - $84,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
8d
Sous Chef
Jaleo Disney Springs —Orlando, FL
- $60,000 - $65,000 a year
- Weekends as needed
- Google Workspace
- ServSafe
- Mid-level
- Health insurance
- Retirement plan
Quick Apply
13d
Executive Sous Chef - Boathouse
The Boathouse Orlando —Orlando, FL
- Hospitality
- 5 years
- Senior level
Sous Chef - Conrad Orlando
Hilton —Orlando, FL
- Full-time
- Hospitality
- Sanitation
- Mid-level
- Paid parental leave
- Employee stock purchase plan
10d
Pastry Sous Chef
Marriott International, Inc —Kissimmee, FL
- $67,000 - $84,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
Sous Chef
Grand Bohemian Orlando —Orlando, FL
- Full-time
- Background check
- Pass drug screening
- Cooking
- Health insurance
- Dental insurance
Sous Chef
Boxi Park —Orlando, FL
- Full-time
- Hospitality
- English
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
Canvas —Orlando, FL
- Full-time
- Hospitality
- English
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Chef, Sous
Universal Orlando Resort —Orlando, FL
- Full-time
- Mid-level
- 3 years
- High school diploma or GED
Restaurant Sous Chef
Omni Hotels & Resorts —Champions Gate, FL
- Full-time
- Hospitality
- Microsoft Excel
- ServSafe
Quick Apply
Executive Chef
Delta Marriott Hotels Celebration Orlando —Kissimmee, FL
- $87,000 a year
- 7 years
- High school diploma or GED
- Team management
Quick Apply
Executive Sous Chef
Four Seasons —Orlando, FL
- Weekends as needed
- 5 years
- English
- US work authorization
- Health insurance
- Dental insurance
Sous Chef
Vines Grille and Wine Bar —Orlando, FL
- Weekends as needed
- 18 years or older
- Ability to walk for extended periods
- Mid-level
- AD&D insurance
- Disability insurance
Sous Chef
OTG Management —Orlando, FL
- $60,000 - $70,000 a year
- Weekends as needed
- Cooking
- 3 years
- Mentoring
Quick Apply
Sous Chef
Good Salt Restaurant Group —Orlando, FL
- $55,000 - $60,000 a year
- Full-time
- Mid-level
- 3 years
- Leadership
Sous Chef - Orlando, FL
Morrison Healthcare —Orlando, FL
- Full-time
- Microsoft Excel
- Microsoft Outlook
- Hospital
- Commuter assistance
- Paid parental leave
Sous Chef
Crestview Management, LLC —Orlando, FL
- Cooking
- Mid-level
- Hotel
Quick Apply

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Sous Chef

Taqueria Canonita -
Orlando, FL

Quick Apply

Job Details

Full-time

Qualifications

Kitchen health and safety standards
Grilling
Food service health code compliance
Team leadership
Cost control
Kitchen cost control
Food safety sanitizing procedures
HACCP
Inventory tracking for food cost management
Leading team collaboration initiatives
Managing kitchen staff
Restaurant cost management
Restaurant supply ordering
Communication with kitchen staff

Full 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, 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.

Quick Apply

Refine Your Search

sous chef jobs in kissimmee fl

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