Sous Chef

Old Edwards Inn and Spa; Windermere; On-site; GBP 40,000; Full time

Job summary

A luxury hospitality establishment in Windermere is seeking a motivated Sous Chef to assist in managing kitchen operations. The ideal candidate will have a culinary qualification, substantial experience in a professional kitchen, and strong leadership skills. Responsibilities include overseeing food preparation, ensuring quality, and managing kitchen staff while fostering a creative culinary environment. The role offers a competitive salary of £40,000 and various employee perks including discounts and relocation assistance.

Benefits

Company events

Company pension

Discounted or free food

Employee discount

Gym membership

On-site parking

Qualifications

• Experience in a professional kitchen, including leadership.
• Strong culinary skills across various techniques.
• Ability to manage kitchen operations effectively.

Responsibilities

• Assist in the overall management of kitchen operations.
• Oversee food preparation and cooking activities.
• Ensure compliance with health and safety regulations.

Skills

Culinary expertise

Leadership abilities

Time management

Attention to detail

Food safety knowledge

Education

Culinary qualification

Food hygiene qualification

Job description

Overview

At Gilpin Hotel & Lake House, we offer two luxury establishments on separate estates, operated seamlessly as one cohesive team. Whether you choose 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 harmoniously effortless.

Gilpin Hotel & Lake House are part of Pride of Britain Hotels and we are one of the 580 Relais & Châteaux members, an association of worldwide independent hotel and restaurant owners.

A 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.

Qualifications

• 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.

Additional Information

Salary: £40,000

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