Junior Sous Chef

What You'll Be Doing as Junior Sous:

• Leads sections, and oversees and operates designated sections to an exceptional standard, ensuring readiness, organisation, and consistency.
• Executes Michelin Level Dishes - prepares, cooks, and presents dishes with precision, creativity, and SOURCE's signature attention to detail.
• Supports Senior Chefs and assists the Sous and Head Chef with menu development, service coordination, and daily kitchen operations.
• Trains, mentors, guides and develops junior chefs, providing clear instruction, demonstrations, and constructive feedback.
• Maintains standards and upholds the highest levels of hygiene, organisation, and food safety, ensuring compliance with all due diligence requirements.
• Drives team culture and contributes to a positive, professional, and collaborative working environment across the brigade.
• Collaborates across teams, always working closely with the restaurant team to ensure seamless service and exceptional guest experience.

What You Bring:

• Fine Dining Experience, ideally with a background in Michelin starred or high level environments.
• Section Leadership - confident in running a section with organisation, calmness, and precision.
• Technical excellence and strong culinary skills and the ability to execute dishes to Michelin level standards.
• Team Development - supports and uplifts junior chefs through guidance, structure, and positive leadership.
• Impeccable Standards - always driving exceptional cleanliness, safety, and compliance at all times.
• Curiosity and creativity, with a genuine love of food, innovation, and continuous improvement.
• Growth mindset with a desire to develop within a forward thinking, modern restaurant built around local produce with a twist.

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.

If you're driven to grow within a team that delivers Michelin level dining and pushes culinary boundaries, we'd be delighted to hear from you.

Salary: £36,750

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