Overview
Company Description: At Gilpin Hotel & Lake House, we offer two luxury establishments on separate estates, operated as one cohesive team. Whether you choose Gilpin Hotel or Gilpin Lake House, the experience is designed to be harmoniously seamless. Gilpin Hotel & Lake House are part of Pride of Britain Hotels and Relais & Châteaux.
Job Description: We are looking for a talented junior sous to help run our SOURCE kitchen. The role requires enthusiasm and varying levels of culinary skill across three different kitchens on our sites, with staff ranging from creative chefs with Michelin Star experience to kitchen porters. Every team member contributes to a smooth and exceptional dining experience for our guests.
Responsibilities
* Assists 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.
* Confidently presents food to guests and can explain dishes in a clear, professional manner.
* Ensures that all dishes leaving the kitchen meet established standards of quality, taste, and presentation. Conducts regular inspections of food items and maintains plating standards, addressing any quality issues promptly.
* Contributes to menu planning and development by providing creative ideas and new dish concepts. Collaborates with the Executive Head Chef on menu changes, seasonal offerings, and promotions.
* Helps train, mentor, and motivate kitchen staff, including chefs, cooks, and assistants, sharing techniques and best practices for skill development.
* Oversees inventory control, including procurement, stock rotation, and waste minimisation. Works with suppliers and maintains accurate records of inventory levels.
* Ensures compliance with health and safety regulations, proper food handling, storage, and sanitation. Maintains a clean, safe kitchen environment.
* Fosters communication with other departments to ensure seamless operations and guest satisfaction.
* Assists in monitoring and controlling food costs, portion sizes, and wastage. Implements strategies to optimise ingredient use and profitability while upholding quality standards.
* Participates in planning and execution of special events and catering, coordinating with the Executive Head Chef on menus and service timings.
* Maintains presentable appearance in clean uniform with hair tied back and good personal hygiene.
Qualifications
* Culinary qualification or experience in a professional kitchen.
* Food hygiene qualification is essential.
* Significant experience in a professional kitchen, including leadership roles.
* Strong culinary skills with expertise in various techniques and cuisines.
* Excellent organisational and time management skills for kitchen operations.
* Leadership abilities to guide a diverse team.
* Attention to detail and commitment to 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 required.
* Can act as a First Aid Aider or Fire Warden in emergencies.
* Physical stamina to stand for long periods and handle heavy pots and repetitive tasks.
Additional Information
Salary: £35,000
Gratuities are allocated on a points basis; average levels are projected at £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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