Junior Sous at Gilpin Lake House

Were looking for a talented junior sous to help run our Lake House kitchen.

Being a chef at The Gilpin Hotel & Lake House requires varying degrees of skill and bucket loads of enthusiasm. With three very different kitchens on our beautiful sites we employ staff with a range of culinary skills and qualifications ranging from creative chefs with Michelin Star experience to our much-needed and hard-working kitchen porters. Every staff member is important in helping to create a smooth and incredible dining experience for our guests.

A Junior Sous Chef at Gilpin Lake House

• Assists 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.
• Is confident in presenting food to guests and has the ability to explain dishes in a clear confident and professional manner.
• Ensures that all dishes leaving the kitchen meet the established standards of quality taste and presentation. Conducts regular inspections of food items ensures consistent high standards of 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 in designing and implementing menu changes seasonal offerings and special promotions.
• Helps train mentor and motivate 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 tidy organised and safe working environment at all times
• Fosters effective communication and collaboration 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 to develop customised menus oversees food preparation and ensures timely service.
• Is presentable at all times in clean pressed uniform with long hair tied back. Attention to personal hygiene is also extremely important.

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.
• Can act as a First Aid Aider or Fire Warden in the event of an accident or emergency.
• Physical stamina and dexterity to stand for long periods lift heavy pots and pans and perform repetitive tasks.

Additional Information :

Salary: 35000 per year

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

Remote Work :

No

Employment Type :

Full-time