Overview
Gilpin Hotel & Lake House offer two luxury establishments on separate estates, operated as one cohesive team. Guests experience the harmony of a hotel setting across both Gilpin Hotel and Gilpin Lake House, with affiliations to Pride of Britain Hotels and Relais & Châteaux.
Role
A Pastry Sous Chef
* Assists the Executive Head Chef and Senior Sous Chef in the overall management of kitchen operations, including budgeting, staff scheduling, workflow coordination, and ensuring smooth day-to-day functioning of the kitchen.
* Oversees food preparation and cooking activities, ensures dishes are prepared to the highest standards of taste, quality, and presentation. Monitors the cooking process, tastes and adjusts seasonings, and ensures consistency in flavours.
* Ensures that all dishes leaving the kitchen meet established standards of quality, taste, and presentation. Conducts regular inspections of food items, supervises plating techniques, and addresses quality or consistency issues promptly.
* Contributes to menu planning and development by providing creative ideas, new dish concepts and improvements. Collaborates with the Executive Head Chef and Senior Sous in designing and implementing menu changes, seasonal offerings, and special promotions.
* Trains, mentors, and motivates kitchen staff, including chefs, cooks, and kitchen assistants. Provides guidance on culinary techniques, menu items, and best practices to ensure consistent skill development and professional growth.
* Oversees inventory control, including ingredient procurement, stock rotation, and minimising waste. Collaborates with suppliers, monitors ingredient quality and maintains accurate records of inventory levels.
* Ensures compliance with all health and safety regulations, including proper food handling, storage, and sanitation practices. Conducts regular kitchen inspections to maintain a clean, safe, and hygienic working environment.
* Fosters effective communication and collaboration within the kitchen team and with other departments. Coordinates with other chefs and staff members to ensure seamless operations, efficient service, and guest satisfaction.
* Assists in monitoring and controlling food costs, portion sizes, and wastage. Implements strategies to optimise ingredient utilisation, minimise expenses, and maximise profitability while maintaining quality standards.
* Participates in the planning and execution of special events, banquets, and catering functions. Coordinates with the Executive Head Chef and Senior Sous Chef to develop customised menus, oversee food preparation and ensure timely service.
Qualifications
* Culinary qualification or experience in a professional kitchen.
* Food hygiene qualification is essential.
* Significant previous experience in a professional kitchen, including experience in a leadership role.
* Strong culinary skills with expertise in various cooking techniques and cuisines.
* Excellent organisational and time management skills to manage kitchen operations effectively.
* Leadership abilities to motivate and guide a diverse team of kitchen staff.
* Attention to detail and a commitment to delivering high-quality dishes.
* Strong knowledge of food safety and sanitation regulations.
* Creative mindset with a passion for innovation and menu development.
* Ability to work efficiently in a high-pressure, fast-paced environment.
* Flexibility to work evenings, weekends and holidays as per the demands of the establishment.
* Physical stamina and dexterity to stand for long periods, lift heavy pots and pans, and perform repetitive tasks.
Additional Information
Salary: £38,000
Gratuities are allocated on a points basis, depending on development tiers. Although variable, average levels are projected as being £550 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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