Pastry Sous Chef

Lake Nona Golf & Country Club, Orlando’s most exclusive private club, is seeking a Pastry Sous Chef. Lake Nona is ranked as a Platinum Club of the World and a Distinguished Emerald Club of the World, committed to offering our 500 members and their families the very best amenities, programs, and service.

About the role

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.

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.
• 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.

Benefits

We offer competitive salaries and a generous benefit package.