Junior Sous / Sous Chef

Château des Avenières; England; Remote; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Canteen

Company events

Company pension

Discounted or free food

Free or subsidised travel

On-site parking

Relocation assistance

Staff transport

Job summary

Gilpin Hotel & Lake House is seeking a Junior Sous or Sous Chef to join SOURCE at the Gilpin, a Michelin-starred kitchen renowned for sustainability, locality, and bold, precise cooking in the Lake District. You will support the Head Chef, lead a high-performing brigade, mentor junior chefs, and help develop innovative menus while upholding food safety and kitchen standards in a busy, luxury operation.

The role offers a vibrant, collaborative environment with generous gratuities, on-site meals,

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 attention to detail and consistency.

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

Leadership

Communication

Organisational skills

Calm under pressure

Job 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

At SOURCE at the Gilpin, we craft exceptional dining experiences rooted in sustainability, creativity, and the beauty of the Lake District. Our Michelin-starred, 4 AA Rosette kitchen is a place of passion and purpose and prides itself on exquisite produce, bold flavours, and precise execution. We’re now seeking a talented Junior Sous or Sous Chef to help shape the next chapter of our culinary journey.

What You’ll Be Doing as Junior Sous / Sous Chef:

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.

Qualifications

What You Bring:

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.

Additional Information

What We Offer:

The chance to work alongside a team of passionate professionals.

A supportive, dynamic and creative environment.

Opportunities for growth and development within the Gilpin family.

Career development within a Michelin-starred environment

Meals on shift, uniform, and generous gratuities.

A stunning Lake District setting that inspires every day.

The pride of contributing to a property recognised with 5 AA Red Stars, and two Michelin Keys.

The prestige of working within Relais & Châteaux and Pride of Britain Hotels.

You will become part of the Relais & Châteaux community, a global association of 580 exceptional hotels and restaurants united by a passion for the profession, the authenticity of human relations and the promotion of local traditions.

Gratuities are allocated on a points basis, depending on development tiers. Although variable, average levels are projected as being from £526 per month.

• Canteen
• Company events
• Company pension
• Discounted or free food
• Free or subsidised travel
• On-site parking

Relocation assistance may be available

Staff transport provided free between staff houses and hotel