Sous Chef

Company 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.

At SOURCE at the Gilpin
, we craft exceptional dining experiences rooted in sustainability, creativity, and the beauty of the Lake District. Led by Executive Head Chef Ollie Bridgwater (formerly of The Fat Duck), our Michelin-starred, 4 AA Rosette kitchen is a place of passion and purpose and prides itself on exquisite produce, bold flavours, and precise execution. We’re now seeking a talented Sous Chef to help shape the next chapter of our culinary journey.

• Supports the Executive Head Chef and Senior Sous Chef in leading a high-performing brigade.
• Upholds SOURCE’s commitment to sustainability and seasonality.
• Contributes to menu development with a focus on innovation and locality.
• Maintains impeccable standards of food safety and kitchen organisation.
• Mentorsjunior chefs and fosters a collaborative, respectful kitchen culture.
• Manages ordering, stock control, and supplier relationships.

What You Bring:

• Experience in Michelin-starred or fine dining environments.
• Deep understanding and respect for ingredients, provenance, and sustainability.
• Passion for continuous learning and culinary excellence.
• Calm under pressure, with an eye for detail and consistency.
• Charismatic presence and a genuine love for hospitality.
• Strong leadership, communication and organisational skills.
• A desire to grow within a forward-thinking, modern restaurant builtaround using local produce with a twist.

Salary: £40,000

Gratuities are allocated on a points basis, depending on development tiers. Although variable, average levels are projected as being £670 per month.

• The chance to work alongside Ollie Bridgwater and 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
• Staff meals, 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 two of the world’s most respected hospitality networks:
  Relais & Châteaux and Pride of Britain Hotels.

If you’re ready to bring creativity, energy, and disciplined excellence to every plate, we’d love to hear from you.

Apply now: send your CV to
Learn more: