Sous Chef

Chatham Inn; Windermere; On-site; GBP 40,000; Full time

Job summary

A luxury hotel in Windermere is seeking a dedicated kitchen manager to oversee kitchen operations and ensure high standards of food quality and staff training. The ideal candidate will have substantial culinary experience and leadership qualities. This role offers a competitive salary of £40,000 plus additional gratuities. Benefits include company pension, discounted meals, and gym membership.

Benefits

Canteen

Company events

Company pension

Discounted or free food

Employee discount

Free or subsidised travel

Gym membership

On-site parking

Qualifications

• Significant experience in a professional kitchen, including leadership roles.
• Strong culinary skills with expertise in various cooking techniques and cuisines.
• Ability to work efficiently in a high-pressure, fast-paced environment.

Responsibilities

• Assist in overall management of kitchen operations.
• Oversee food preparation and ensure quality standards.
• Train and motivate kitchen staff to ensure skill development.
• Monitor inventory control and waste minimisation.

Skills

Culinary skills

Organisational skills

Leadership abilities

Food safety knowledge

Creativity in menu development

Time management

Education

Culinary qualification

Food hygiene qualification

Job description

Overview

Gilpin Hotel & Lake House offer two distinct luxury establishments on separate estates, operated as one cohesive team. Guests experience the harmony of the Gilpin Hotel or the combination of hotel and country house at Gilpin Lake House.

Gilpin Hotel & Lake House are part of Pride of Britain Hotels and Relais & Châteaux, a worldwide association of independent hotel and restaurant owners.

Responsibilities

• Assists the Executive Head Chef and Senior Sous Chef in the overall management of kitchen operations, including budgeting, staff scheduling, workflow coordination, and day-to-day kitchen functioning.
• Oversees food preparation and cooking activities to ensure dishes meet standards of taste, quality, and presentation; monitors cooking, tastes, and adjusts seasonings for consistency.
• Ensures all dishes leaving the kitchen meet established quality, taste, and presentation standards; conducts regular inspections of food items and plating techniques and addresses issues promptly.
• Contributes to menu planning and development with creative ideas, new dish concepts, and improvements; collaborates on menu changes, seasonal offerings, and promotions.
• Trains, mentors, and motivates kitchen staff; provides guidance on techniques, menu items, and best practices to ensure skill development and growth.
• Oversees inventory control, procurement, stock rotation, and waste minimisation; collaborates with suppliers and maintains accurate records.
• Ensures compliance with health and safety regulations; conducts regular kitchen inspections to maintain a clean, safe, and hygienic environment.
• Fosters effective communication within the kitchen and with other departments 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 while maintaining quality.
• Participates in planning and execution of special events, banquets, and catering functions; coordinates with senior team to develop customised menus and ensure timely service.

Qualifications

• Culinary qualification or experience in a professional kitchen.
• Food hygiene qualification is essential.
• Significant experience in a professional kitchen, including leadership roles.
• Strong culinary skills with expertise in various cooking techniques and cuisines.
• Excellent organisational and time management skills for kitchen operations.
• Leadership abilities to motivate and guide a diverse team.
• 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 required.
• Physical stamina and dexterity to stand for long periods, lift heavy pots, and perform repetitive tasks.

Standards and Expectations

• Report for work in the kitchen on time and fit to work.
• Arrive in clean pressed whites; senior members may request corrections.
• Ensure long hair is tied back and wearer presents a generally well-groomed appearance.
• Act professionally at all times and set a good example for the team.
• Follow kitchen rules and timetables; maintain a positive attitude daily.
• Be flexible to rota changes and clock in/out daily as required.
• Report any issues to the next senior in line.

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