What You’ll Be Doing as Junior Sous:
* Leads sections, and oversees and operates designated sections to an exceptional standard, ensuring readiness, organisation, and consistency.
* Executes Michelin‑Level Dishes – prepares, cooks, and presents dishes with precision, creativity, and SOURCE’s signature attention to detail.
* Supports Senior Chefs and assists the Sous and Head Chef with menu development, service coordination, and daily kitchen operations.
* Trains, mentors, guides and develops junior chefs, providing clear instruction, demonstrations, and constructive feedback.
* Maintains standards and upholds the highest levels of hygiene, organisation, and food safety, ensuring compliance with all due‑diligence requirements.
* Drives team culture and contributes to a positive, professional, and collaborative working environment across the brigade.
* Collaborates across teams, always working closely with the restaurant team to ensure seamless service and exceptional guest experience.
What You Bring:
* Fine Dining Experience, ideally with a background in Michelin‑starred or high‑level environments.
* Section Leadership – confident in running a section with organisation, calmness, and precision.
* Technical excellence and strong culinary skills and the ability to execute dishes to Michelin‑level standards.
* Team Development – supports and uplifts junior chefs through guidance, structure, and positive leadership.
* Impeccable Standards – always driving exceptional cleanliness, safety, and compliance at all times.
* Curiosity and creativity, with a genuine love of food, innovation, and continuous improvement.
* Growth mindset with a desire to develop within a forward‑thinking, modern restaurant built around local produce with a twist.
What We Offer:
* The chance to work alongside a team of passionate professionals.
* A supportive, dynamic and creative environment.
* Opportunities for growth and development within the Gilpin family.
* Career development within a Michelin‑starred environment.
* Meals on shift, uniform, and generous gratuities.
* A stunning Lake District setting that inspires every day.
* The pride of contributing to a property recognised with 5 AA Red Stars, and two Michelin Keys.
* The prestige of working within Relais & Châteaux and Pride of Britain Hotels.
* You will become part of the Relais & Châteaux community, a global association of 580 exceptional hotels and restaurants united by a passion for the profession.
If you’re driven to grow within a team that delivers Michelin‑level dining and pushes culinary boundaries, we’d be delighted to hear from you.
Salary: £36,750
Gratuities are allocated on a points basis, depending on development tiers. Although variable, average levels are projected as being £526 per month.
Hours: 50 hours per week.
* Canteen
* Company events
* Company pension
* Discounted or free food
* Employee discount
* Free or subsidised travel
* Gym membership
* On‑site parking
Relocation assistance may be available
Staff transport provided free between staff houses and hotel
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