Junior Sous Chef — Michelin-Starred, Lake District

Château De Mercuès; England; On-site; GBP 35,000 - 40,000; Full time

Benefits offered by this job

Meals on shift

Generous gratuities

Uniform provided

Employee discount

On-site parking

Gym membership

Relocation assistance

Job summary

SOURCE at the Gilpin is seeking a Junior Sous or Sous Chef to join a Michelin-starred, 4 AA Rosette kitchen in the Lake District. You will support the Head Chef, lead a brigade, and push for menu innovation using local produce while upholding sustainability and superb kitchen standards.

Enjoy meals on shift, generous gratuities, and a path to growth within a celebrated Relais & Châteaux property. The role is based on-site with a 50-hour week in a dynamic, luxury dining environment.

Qualifications

• Experience in Michelin-starred or fine dining environments.
• Deep understanding and respect for ingredients, provenance, and sustainability.
• Passion for continuous learning and culinary excellence.
• Calm under pressure, with an eye for detail and consistency.
• Charismatic presence and a genuine love for hospitality.
• Strong leadership, communication and organisational skills.
• A desire to grow within a forward-thinking, modern restaurant built around using local produce with a twist.

Responsibilities

• Supports the Head Chef and senior team in leading a high-performing brigade.
• Upholds SOURCE's commitment to sustainability and seasonality.
• Contributes to menu development with a focus on innovation and locality.
• Maintains impeccable standards of food safety and kitchen organisation.
• Mentors junior chefs and fosters a collaborative, respectful kitchen culture.
• Manages ordering, stock control, and supplier relationships.

Skills

Michelin experience

Leadership

Communication

Organisational skills

Sustainability

Job description

SOURCE at the Gilpin is seeking a Junior Sous or Sous Chef to join a Michelin-starred, 4 AA Rosette kitchen in the Lake District. You will support the Head Chef, lead a brigade, and push for menu innovation using local produce while upholding sustainability and superb kitchen standards.

Enjoy meals on shift, generous gratuities, and a path to growth within a celebrated Relais & Châteaux property. The role is based on-site with a 50-hour week in a dynamic, luxury dining environment.