Pastry Sous Chef

LAKE NONA GOLF AND COUNTRY CLUB; Orlando (FL); On-site; USD 52,000 - 70,000; Full time

Job summary

Lake Nona Golf & Country Club in Orlando seeks a Pastry Sous Chef to lead the pastry kitchen, working under the Executive Chef and Executive Pastry Chef. The role focuses on high-end dessert creation, mentorship of staff, and daily production optimization.

The ideal candidate will oversee pastry operations, maintain rigorous quality control, and ensure compliance with health and safety standards in a fast-paced luxury setting.

Qualifications

• Degree in Culinary Arts or related field; OR High School Diploma/GED with 4 years of luxury culinary experience.
• Proficiency in operating and maintaining commercial pastry equipment (e.g., large mixers, ice cream machines, convection ovens).
• Active Food Safety Certification and knowledge of health regulations and hazard controls.

Responsibilities

• Direct daily pastry kitchen operations and lead the department in absence of Executive Pastry Chef.
• Oversee and assist with preparation, plating, and presentation of baked goods and show displays.
• Maintain quality control through regular checks of products, cleanliness, rotation, and FIFO.

Skills

Culinary leadership

Food safety

Menu development

Team mentorship

Quality control

Education

Degree in Culinary Arts or related field

High School Diploma/GED

Tools

Large mixers

Ice cream machines

Convection ovens

Job description

Description

Lake Nona Golf & Country Club, Orlando’s most exclusive private club is currently seeking a Pastry Sous Chef

Lake Nona is ranked as a Platinum Club of the World and a Distinguished Emerald Club of the World. We are committed to offering our 500 members and their families the very best amenities, programs, and service.

We hire people with passion for fulfilling our Mission Statement…

“To consistently create an unforgettable personal experience for our members and guests that is defined by our attention to detail, gracious willingness to serve, welcoming attitudes and respect for one another.”

We offer competitive salaries and a generous benefit package. Employment is contingent upon pre-employment background check. Equal employment opportunity employer.

Job Description

Pastry Sous Chef

Reports to: Executive Chef, Executive Pastry Chef

FLSA Status: Hourly/Non-Exempt

Summary: An exemplary culinary leader accountable for driving operational excellence and creative direction within the pastry department at a world-class luxury resort. Combines refined artistry with strategic leadership to elevate high-end dessert offerings, inspire and mentor kitchen staff, and optimize daily production. Dedicated to continually surpassing guest expectations, and maintaining impeccable quality control.

Key Responsibilities

• Directs daily pastry kitchen operations and seamlessly assumes complete leadership of the department in the absence of the Executive Pastry Chef.
• Oversees and personally assists with the preparation, plating, and presentation of refined baked goods, artisanal pastries, and show‑stopping banquet or buffet displays.
• Maintains rigorous quality control through regular checks of raw and finished products, kitchen cleanliness, station organization, and proper food rotation (FIFO).
• Fosters team development through continuous hands‑on coaching, performance evaluations, and structured training programs to elevate culinary skills.
• Enforces strict compliance with state and local food safety, health regulations, sanitation protocols, and workplace safety guidelines.
• Manages inventory, par levels, requisitioning, and equipment evaluations while proactively reporting maintenance needs to executive leadership.

Requirements

Core Work Activities

• Conceptualizes and executes seasonal dessert menus alongside Executive Pastry Chef, custom pastry applications, and artistic, decorative food centerpieces for high-profile events.
• Accurately forecasts daily and weekly production requirements, delegating tasks and communicating daily specifications to kitchen personnel.

Requirements

• Degree in Culinary Arts or related field with 2 years of professional culinary leadership experience; OR High School Diploma/GED with 4 years of luxury culinary experience.
• Proficiency in operating and maintaining commercial pastry equipment (e.g., large mixers,ice cream machines, convection ovens, specialty bakers).
• Active Food Safety Certification and thorough knowledge of health regulations and hazard controls.

Physical Demands & Environment

• Ability to stand, walk, reach, kneel, and perform repetitive culinary tasks for extended periods in a high-temperature resort kitchen environment.
• Physical capability to safely lift, push, pull, and transport supplies and equipment weighing up to 50 pounds.
• Must possess a valid driver's license and demonstrate strong communication skills under fast-paced operational demands.

This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

This job description in no way states or implies that these are the only duties to be performed by this position. The employee will be required to follow any other instructions and to perform any other duty requested by the supervisor.