Junior Sous Chef

Company Description

At Gilpin Hotel & Lake House, we proudly offer two distinct luxury establishments situated on separate estates, yet operated seamlessly as one cohesive team. Whether you opt for the laid-back ambiance of Gilpin Hotel or the distinct combination of hotel and country house at Gilpin Lake House, your experience with us is designed to be effortlessly harmonious.

Gilpin Hotel & Lake House are part of the prestigious Pride of Britain Hotels and we are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners.

Job Description

Being a chef at The Gilpin Hotel & Lake House requires varying degrees of skill and bucket loads of enthusiasm. With three very different kitchens on our beautiful sites – we employ staff with a range of culinary skills and qualifications ranging from creative chefs with Michelin Star experience to our much-needed and hard-working kitchen porters. Every staff member is important in helping to create a smooth and incredible dining experience for our guests.

A Junior Sous Chef at SOURCE

• 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 that 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 has the ability to explain dishes in a clear, confident and professional manner.
• Ensures that all dishes leaving the kitchen meet the established standards of quality, taste, and presentation. Conducts regular inspections of food items, ensures consistent high standards of plating techniques, and addresses any 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 in designing and implementing 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 consistent skill development and professional growth.
• Oversees inventory control, includes 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, tidy, organised and safe working environment at all times
• Fosters effective communication and collaboration 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 to develop customised menus, oversees food preparation and ensures timely service.
• Is presentable at all times in clean pressed uniform, with long hair tied back. Attention to personal hygiene is also extremely important.

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.
• 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 per year

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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