Overview
Gilpin Hotel & Lake House offer two distinct luxury establishments situated on separate estates, yet operated as one cohesive team. Whether you choose the laid‑back ambience of Gilpin Hotel or the combination of hotel and country house at Gilpin Lake House, you can expect an effortlessly harmonious experience. Gilpin Hotel & Lake House are part of Pride of Britain Hotels and Relais & Châteaux.
We’re looking for a talented junior sous to help run our SOURCE kitchen. Being a chef at The Gilpin Hotel & Lake House requires varying degrees of skill and enthusiasm. With three different kitchens on our sites, we employ staff with a range of culinary skills and qualifications from creative chefs with Michelin Star experience to kitchen porters. Every staff member is important in creating a smooth and incredible 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.
* Is confident in presenting food to guests and can explain dishes in a clear, confident and professional manner.
* Ensures that all dishes leaving the kitchen meet established quality standards. Conducts regular inspections of food items, maintains plating standards, and addresses 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 kitchen assistants. Provides guidance on techniques, menu items, and best practices to support growth.
* Oversees inventory control, including ingredient 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, tidy, safe working 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 maintaining quality.
* Participates in planning and execution of special events, banquets, and catering functions. Develops customised menus and oversees food preparation and timely service.
* Is presentable at all times in clean uniform, with hair tied back. Personal hygiene is essential.
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 to manage kitchen operations effectively.
* Leadership abilities to motivate and guide a diverse team.
* 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 establishment’s demands.
* Can act as a First Aid Aider or Fire Warden in case of accident or emergency.
* Physical stamina and dexterity to stand for long periods, lift heavy pots and pans, and perform repetitive tasks.
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.
* Arrive in clean pressed whites. (Senior members retain the right to ask the member to correct this).
* Ensure that long hair is tied back and up. A general well-groomed appearance is expected.
* Act professionally at all times and set a good example to other members of the team.
* Follow kitchen rules and timetables.
* Maintain a positive attitude in the kitchen every day.
* Be flexible to rota changes.
* Clock in and out daily as a non-negotiable.
* Report any issues to the next senior member in line.
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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