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 and prides itself on exquisite produce, bold flavours, and precise execution. We’re now seeking a talented Junior Sous or Sous Chef to help shape the next chapter of our culinary journey.

🌱 What You’ll Be Doing as Junior Sous / Sous Chef:

• Supports the Head Chef and senior team 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.

• Mentors junior 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 built around using 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 ready to bring creativity, energy, and disciplined excellence to every plate, we’d love to hear from you.

Salary: £35,000 - £40,000

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

Hours: 45 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