Pastry Sous Chef

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.

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 Pastry Sous Chef

• Assists the Executive Head Chef and Senior Sous Chef 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.
• Ensures that all dishes leaving the kitchen meet the established standards of quality, taste, and presentation. Conducts regular inspections of food items, supervises 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 and Senior Sous in designing and implementing menu changes, seasonal offerings, and special promotions.
• Trains, mentors, and motivates 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, safe, and hygienic working environment.
• Fosters effective communication and collaboration within the kitchen team and 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 and Senior Sous Chef to develop customised menus, oversee food preparation and ensures timely service.

• 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.
• 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 rules of the kitchen and follow the timetables set.
• Have a positive attitude to 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.

Salary: starting from £38,000

Gratuities are allocated on a points basis, depending on development tiers. Although variable, average levels are projected as being from £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