| Job description: | 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.
Job Description
We're looking for a talented Head Chef to our enthusiastic and talented team. Being a chef at The Gilpin Hotel & Lake House requires varying degrees of skill and bucket loads of enthusiasm. With two 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. We’re like no other hotel, we have lots of little quirks, personality and luxury in and out of our rooms and across our Restaurants and Spas – you’ll lead a team that’s an integral piece of this puzzle. Head Chef To excel in this role, you’ll be someone who: Assists the Executive Head Chef and Senior Kitchen team 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, 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 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, tidy, organised and safe working environment at all times
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 Head Chef to develop customised menus, oversee 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 Skills and experience required for the role 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.
You’ll also need to be self-motivated, adaptable, an excellent team motivator and team builder. To really succeed in this role, you’ll be an expert juggler when it comes to prioritising what needs to be done and you’ll be a dab hand at thinking on your feet too. This is a senior role that will require a suitable level of knowledge and experience. From time to time you will support wider operations across the business and it is expected that this will be done in a proactive and professional manner to ensure continued improvement across the business.
Additional Information
Salary package of: £55,000 per annum Hours: 50 per week Canteen
Company events
Company pension
Discounted or free food
Employee discount
Free parking
Gym membership
On-site parking
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