Overview
Company Description: Gilpin Hotel & Lake House offers two distinct luxury establishments on separate estates, operated as one cohesive team. Guests experience the seamless harmony of Gilpin Hotel and Gilpin Lake House. Gilpin Hotel & Lake House are part of Pride of Britain Hotels and Relais & Châteaux.
Job Description
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 helps create a smooth and incredible dining experience for our guests.
Role: Junior Sous Chef at SOURCE (One Michelin Star)
* Assists in the overall management of kitchen operations, including budgeting, staff scheduling, workflow coordination, and day-to-day kitchen functioning.
* Oversees food preparation and cooking activities, ensuring dishes are prepared to the highest standards of taste, quality, and presentation. Monitors the cooking process, tastes and adjusts seasonings, and ensures flavour consistency.
* Confidently presents food to guests and can explain dishes in a clear, confident, and professional manner.
* Ensures that all dishes leaving the kitchen meet established quality, taste, and presentation standards. Conducts regular inspections of food items, ensures consistent 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 to design and implement menu changes, seasonal offerings, and special promotions.
* Helps train, mentor, and motivate kitchen staff, including chefs, cooks, and kitchen assistants. Provides guidance on culinary techniques, menu items, and best practices to ensure skill development and growth.
* Oversees inventory control, including ingredient procurement, stock rotation, and waste minimisation. Collaborates with suppliers, monitors ingredient quality, and maintains accurate inventory records.
* Ensures compliance with health and safety regulations, including proper handling, storage, and sanitation practices. Conducts regular kitchen inspections to maintain a clean, organised and safe working environment.
* Fosters effective communication and collaboration with other departments 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 planning and execution of special events, banquets, and catering. Coordinates with the Executive Head Chef to develop customised menus and oversee food preparation and timely service.
* Is presentable at all times in a clean pressed uniform, with long hair tied back. Personal hygiene is essential.
Qualifications
* Culinary qualification or experience in a professional kitchen.
* Food hygiene qualification is essential.
* Significant previous experience in a professional kitchen, including leadership experience.
* Strong culinary skills with expertise in various cooking techniques and cuisines.
* Excellent organisational and time management abilities 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 establishment's needs.
* Can act as a First Aid Aider or Fire Warden in the event of an accident or emergency.
* Physical stamina and dexterity 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 £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
#J-18808-Ljbffr