Junior Sous Chef

Responsibilities

• Lead and oversee designated kitchen sections to an exceptional standard, ensuring consistency and organization.
• Execute Michelin-level dishes with precision, creativity, and signature attention to detail.
• Support the Sous and Head Chef with menu development, service coordination, and daily kitchen operations.
• Train, mentor, and guide junior chefs through clear instruction and constructive feedback.
• Maintain the highest levels of hygiene, food safety, and compliance with all due-diligence requirements.
• Collaborate closely with the restaurant team to ensure a seamless guest experience.

Requirements

• Proven fine dining experience, ideally within a Michelin-starred or high-level culinary environment.
• Strong section leadership skills with the ability to remain calm and precise under pressure.
• Technical culinary excellence and the ability to execute complex dishes to Michelin standards.
• Demonstrated ability to develop and uplift junior team members.
• A growth mindset with a genuine passion for local produce and culinary innovation.

Benefits

• Competitive salary of £36,750 plus generous gratuities.
• Career development opportunities within a Michelin-starred and Relais & Châteaux environment.
• Meals on shift, uniform, and access to company canteen.
• Employee discounts and gym membership.
• Staff transport provided between staff houses and the hotel.
• On-site parking and company pension scheme.

About the Company

Gilpin Hotel & Lake House offers two distinct luxury establishments in the heart of the Lake District. As members of the prestigious Relais & Châteaux and Pride of Britain Hotels, we pride ourselves on delivering exceptional dining experiences rooted in sustainability and creativity. Our Michelin-starred kitchen, SOURCE, is dedicated to using exquisite local produce to craft world-class cuisine.