At Gilpin Hotel & Lake House, we proudly offer two distinct luxury establishments situated on separate estates, yet operated seamlessly as one cohesive team. Whether you opt for the laid-back ambiance of Gilpin Hotel or the distinct combination of hotel and country house at Gilpin Lake House, your experience with us is designed to be effortlessly harmonious.
Gilpin Hotel & Lake House are part of the prestigious Pride of Britain Hotels and we are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners.
Being a chef at The Gilpin Hotel & Lake House requires varying degrees of skill and bucket loads of enthusiasm. With three very different kitchens on our beautiful sites - we employ staff with a range of culinary skills and qualifications ranging from creative chefs with Michelin Star experience to our much-needed and hard-working kitchen porters. Every staff member is important in helping to create a smooth and incredible dining experience for our guests.
A Commis Chef at SOURCE
Prepares and cooks dishes according to the recipes, guidelines, and instructions within all section of the open kitchen.
Executes culinary techniques specific to the assigned section, ensuring that the quality, taste, and presentation of the dishes meet the established standards.
Monitors and maintains the quality and consistency of dishes throughout the cooking process. Reports any quality or consistency issues to the senior chefs for resolution.
Assists in the management of ingredient inventory for the assigned section, ensures proper stock rotation, storage, and labelling. Collaborates with the senior chefs in menu planning and development.
Adheres to strict food safety and hygiene standards, including proper handling, storage, and labelling of ingredients. Shows a desire to develop and complete any training courses available and encourage others.
Cooks confidently and presents food to guests well - has the ability to explain dishes in a clear, confident and professional manner.
Seeks guidance from senior chefs and actively participates in training programs and workshops.
Is presentable at all times in clean pressed uniform, with long hair tied back. Attention to personal hygiene is also extremely important.
Culinary qualification or experience in a professional kitchen.
Food hygiene qualification is essential.
Previous experience in a professional kitchen, preferably in a similar role.
Strong culinary skills with knowledge of various cooking techniques and kitchen equipment, particularly in the pastry section.
Attention to detail and a commitment to delivering high-quality dishes.
Understanding of food safety and hygiene standards and the ability to follow them strictly.
Excellent teamwork and communication skills to effectively collaborate with the kitchen team.
Flexibility to work evenings, weekends, and holidays, as per the demands of the restaurant.
Can Act as a First Aid Aider or Fire Warden in the event of an accident or emergency.
SOURCE is a Michelin starred restaurant and therefore, we have high standards to uphold and our chefs are expected to:
Report for work in the kitchen on time and fit to work.
Ensure that long hair is tied back and up. Follow rules of the kitchen and follow the timetables set.
Have a positive attitude to the kitchen every day.
Be flexible to rota changes.
Gratuities are allocated on a points basis, depending on development tiers. Although variable, average levels are projected as being from £240 to £550 per month.
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