Chef De Rang

Triple Creek Ranch; Windermere; On-site; GBP 28,000 - 32,000; Full time

Job summary

An established industry player is seeking a dedicated Chef De Rang to enhance the dining experience at their luxury hotel. This role involves ensuring exceptional service, preparing and serving food, and maintaining high cleanliness standards. The ideal candidate will thrive in a team-oriented environment, possess excellent organisational skills, and have a keen eye for detail. Join a dynamic team where your contributions will directly impact guest satisfaction and create memorable experiences. This is a fantastic opportunity to work within a prestigious establishment that values quality and service excellence.

Benefits

Canteen

Company events

Company pension

Discounted or free food

Employee discount

Free or subsidised travel

Gym membership

On-site parking

Relocation assistance

Staff transport provided

Qualifications

• Experience in waiting roles, ideally in hotel dining service.
• Must possess food hygiene qualification or willingness to obtain.

Responsibilities

• Ensure smooth dining service and exceptional guest experience.
• Assist with food preparation, service, and cleanliness.

Skills

Organisational skills

Time management

Attention to detail

Customer service

Ability to work under pressure

Education

Food hygiene qualification

Job description

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

The main responsibility of our Chef De Rangs is to ensure that our service runs smoothly and efficiently, providing exceptional guest experience. A Chef De Rang will assist in preparing for and serving food, maintaining cleanliness and hygiene standards and ensuring guest satisfaction throughout.

The Chef De Rang plays a crucial role in ensuring the guests have a pleasant and memorable experience, and therefore a keen eye for detail and enjoyment of working in a team-oriented environment is essential.

A Chef De Rang

1. Assists with the preparation and setup of dining service, ensuring food items are ready for the guests.
2. Greets guests warmly and professionally, presenting menus and providing information about food and menu options and dietary restrictions.
3. Takes accurate food and beverage orders from guests and delivers them promptly to the kitchen.
4. Monitors and replenishes food and beverage items throughout service to ensure availability and freshness.
5. Maintains cleanliness and hygiene standards in all dining areas, including chairs, tables, countertops and all equipment.
6. Ensures food items are properly labelled, stored and handled in accordance with health and safety regulations.
7. Assists with guests’ specific requests or dietary requirements, providing suitable alternatives where possible.
8. Serves dishes in a professional and gracious manner, ensuring adherence to quality and presentation standards.
9. Anticipates guests' needs and promptly responds to their requests or concerns.
10. Clears and cleans tables promptly once guests have finished their meals, ensuring a clean and inviting atmosphere.
11. Assists in restocking supplies and inventory management, notifying the supervisor or manager when items are running low.
12. Collaborates with the kitchen and other hotel staff to ensure smooth operations and timely service.
13. Assists in resolving guest complaints or concerns relating to service, escalating issues to a manager where and when appropriate.
14. Maintains a positive and professional attitude while interacting with guests, colleagues and management.
15. Attends team meetings and training sessions to enhance knowledge and skills related to service and wider hotel operations.
16. Upholds the hotel's standards of guest care, ensuring guest satisfaction at all times.
17. Maintains facilities, services and promotions to effectively communicate information to guests.

Qualifications

1. Food hygiene qualification is essential (or at least willingness to undertake in a timely manner).
2. Previous experience in waiting on roles, ideally within a hotel dining service.
3. Excellent organisational and time management skills to support restaurant operations effectively.
4. Attention to detail and a commitment to delivering high-quality service.
5. Strong knowledge of food safety and sanitation regulations.
6. Ability to work efficiently in a high-pressure, fast-paced environment.
7. Flexibility to work early mornings, evenings, weekends and holidays as per the demands of the establishment.
8. Can act as a First Aid Aider or Fire Warden in the event of an accident or emergency.

Additional Information

Salary: from £28,665 to £31,005

Gratuities are allocated on a points basis, depending on development tiers. Although variable, average levels are projected as being from £240 to £550 per month.

Hours: 45 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