Overview
Gilpin Hotel & Lake House offer two luxury establishments on separate estates, operated as one cohesive team. Guests choose between the laid-back ambiance of Gilpin Hotel or the hotel-and-country-house experience at Gilpin Lake House, with a harmonious guest experience across both sites.
Gilpin Hotel & Lake House are part of Pride of Britain Hotels and Relais & Châteaux, reflecting our commitment to high standards in independent hotel and restaurant ownership.
Role
Junior Sous Chef at SOURCE (One Michelin Star)
Responsibilities
* Assist in the overall management of kitchen operations, including budgeting, staff scheduling, workflow coordination, and day-to-day kitchen functioning.
* Oversee food preparation and cooking activities, ensuring dishes meet high standards of taste, quality, and presentation. Monitor cooking, adjust seasonings, and maintain consistency in flavours.
* Present dishes to guests and explain items clearly and professionally.
* Ensure all dishes leaving the kitchen meet established quality standards. Conduct regular inspections of food items, maintain plating quality, and promptly address issues.
* Contribute to menu planning and development, and collaborate with the Executive Head Chef on menu changes, seasonal offerings, and promotions.
* Help train, mentor, and motivate kitchen staff, providing guidance on techniques, menu items, and best practices for skill development.
* Oversee inventory control, including procurement, stock rotation, and waste minimisation; collaborate with suppliers and maintain accurate records.
* Ensure compliance with health and safety regulations, including food handling, storage, and sanitation; conduct regular kitchen inspections to maintain a clean and safe environment.
* Foster communication with other departments and coordinate with staff to ensure seamless operations and guest satisfaction.
* Assist in monitoring and controlling food costs, portion sizes, and wastage; implement strategies to optimise ingredient utilisation and profitability while maintaining quality.
* Participate in planning and execution of special events, banquets, and catering; work with the Executive Head Chef on customised menus and timely service.
* Maintain presentable appearance in clean uniform with long hair tied back and strong attention to personal hygiene.
Qualifications
* Culinary qualification or professional kitchen experience.
* Food hygiene qualification essential.
* Significant previous experience in a professional kitchen, including leadership roles.
* Strong culinary skills with diverse cooking techniques and cuisines.
* Excellent organisational and time management skills to manage kitchen operations effectively.
* Leadership abilities to motivate and guide a diverse kitchen team.
* Attention to detail and commitment to high-quality dishes.
* 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, lift heavy pots and pans, and perform repetitive tasks.
Additional Information
Salary: £35,000
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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