Junior Sous Chef

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.

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, built on exquisite produce, bold flavours, and precise execution. We are seeking a highly skilled and motivated Junior Sous Chef to join our kitchen brigade and support the senior team in delivering world‑class cuisine.

The Junior Sous Chef plays a pivotal role in leading sections, supporting menu development, and ensuring the smooth, consistent operation of a Michelin‑level kitchen. The successful candidate will demonstrate strong technical ability, natural leadership, and an unwavering commitment to quality, organisation, and food safety.

🌱 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, the authenticity of human relations and the promotion of local traditions.

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