Junior Sous Chef

Are you passionate about good food but strung out from long or antisocial hours? Is your culinary imagination firing but your work-life balance failing? Does splashing about in the surf make your heart sing but the thought of split shifts make it sink?

We know that kitchen life can be challenging, and that talented chefs are worth their weight in caviar right now. So, we’ve taken a good, honest look at our kitchen teams to focus on what’s important and introduce new, innovative ways of working.

You will also have the opportunity to work across two of our thriving kitchens in a combined team, gaining a unique insight into different culinary styles and learning from our exceptional Head Chef. There’s the Living Space – our place for easy lakeside eating, meeting and lounging – and Rampsbeck Restaurant, inspired by the region’s produce – dishes that showcase heritage ingredients and flavours that occur naturally within the landscape, with contemporary flare.

Coming back to good food, cheeks glowing from the day’s adventures, is at the heart of the Another Place experience. We want to inspire our guests with the best seasonal menus, local produce and contemporary dishes, and give them eating and drinking experiences to remember. 

So if you’re a Junior Sous Chef with big ideas, boundless enthusiasm and a craving for better balance, we want to hear from you…Another Place Hotel – a place to take your culinary career to new heights. With a team that values connection, flexibility, variety, and challenge, we're all about making a meaningful impact on our guest’s holiday. Our three core values - We Care, We Notice, We Change – show what it means to work for a hotel which goes above and beyond for our team and guests. At Another Place, we don't just provide a place for our guests to rest their heads - we create memorable experiences that they'll remember for a lifetime.

The role:

At our hotel, we’re looking for a team who are passionate about The Lake District and our local food and drink producers, and are eager to be a part of this incredible way of life.

As the Junior Sous Chef at Another Place Hotel, you’ll bring culinary passion, creativity, and meticulous attention to detail to the team. Collaborating closely with the head chef, you'll craft innovative menus, oversee operations, and ensure top-notch food quality. Your leadership will inspire and guide the kitchen team, fostering harmony and efficiency. With your culinary finesse and unwavering commitment, you'll deliver extraordinary dining experiences to our guests.

Our commitment to our team is reflected in our exceptional working environment - one that promotes work-life balance, professional development, and plenty of opportunities for growth

What your days could look like:

• Assist the sous chef with the smooth running of the kitchen
• Prepare, cook and portion all dishes to the hotel’s standards of quality and quantity
• Assist with team management and support and train chefs as need arises
• Ensure effective stock purchase, receipt and storage
• Ensure that working areas are always kept clean
• Help to ensure a safe environment for both the team and guests and adhere to the company’s health and safety policy and procedures
• Report for duty punctually, wearing the correct uniform and any applicable protective clothing and adhere to specified grooming standards
• Carry out any other reasonable duties requested

Job skills and requirements:

• Knowledge of ingredients and the ability to use them in a creative way
• Belief in being a team player
• Excellent time management skills
• Previous experience of working in busy kitchen
• Ensure effective stock rotation of all products to avoid unnecessary waste.
• Be able to run the pass at all service times successfully.
• Develop and create new menus and dishes that are suitable for the operation
• Direct, guide and train the CDP chefs and Kitchen porters in a calm and clear way.
• Monitor and check the work carried out by all chefs.
• Previous experience in a similar establishment
• NVQ 1 Food Hygiene certificate/training
• Good culinary knowledge of main categories of cooking
• Good knowledge of English language
• Flexible attitude to working hours and variable shift patterns
• Interest and passion for the food industry
• Creative and aware what trends are in the catering business
• Excellent International culinary knowledge across various cuisine types
• Good Financial knowledge
• Good Computer skills
• Responsible
• Calm under extreme pressure

What we can offer in return:

Are you passionate about good food but strung out from long or antisocial hours? Is your culinary imagination firing but your work-life balance failing? Does splashing about in the surf make your heart sing but the thought of split shifts make it sink?

We know that kitchen life can be challenging, and that talented chefs are worth their weight in caviar right now. So, we’ve taken a good, honest look at our kitchen teams to focus on what’s important and introduce new, innovative ways of working.

You will also have the opportunity to work across two of our thriving kitchens in a combined team, gaining a unique insight into different culinary styles and learning from our exceptional Head Chef. There’s the Living Space – our place for easy lakeside eating, meeting and lounging – and Rampsbeck Restaurant, inspired by the region’s produce – dishes that showcase heritage ingredients and flavours that occur naturally within the landscape, with contemporary flare.

Coming back to good food, cheeks glowing from the day’s adventures, is at the heart of the Another Place experience. We want to inspire our guests with the best seasonal menus, local produce and contemporary dishes, and give them eating and drinking experiences to remember. 

So if you’re a Junior Sous Chef with big ideas, boundless enthusiasm and a craving for better balance, we want to hear from you…Another Place Hotel – a place to take your culinary career to new heights. With a team that values connection, flexibility, variety, and challenge, we're all about making a meaningful impact on our guest’s holiday. Our three core values - We Care, We Notice, We Change – show what it means to work for a hotel which goes above and beyond for our team and guests. At Another Place, we don't just provide a place for our guests to rest their heads - we create memorable experiences that they'll remember for a lifetime.

The role:

At our hotel, we’re looking for a team who are passionate about The Lake District and our local food and drink producers, and are eager to be a part of this incredible way of life.

As the Junior Sous Chef at Another Place Hotel, you’ll bring culinary passion, creativity, and meticulous attention to detail to the team. Collaborating closely with the head chef, you'll craft innovative menus, oversee operations, and ensure top-notch food quality. Your leadership will inspire and guide the kitchen team, fostering harmony and efficiency. With your culinary finesse and unwavering commitment, you'll deliver extraordinary dining experiences to our guests.

Our commitment to our team is reflected in our exceptional working environment - one that promotes work-life balance, professional development, and plenty of opportunities for growth

What your days could look like:

• Assist the sous chef with the smooth running of the kitchen
• Prepare, cook and portion all dishes to the hotel’s standards of quality and quantity
• Assist with team management and support and train chefs as need arises
• Ensure effective stock purchase, receipt and storage
• Ensure that working areas are always kept clean
• Help to ensure a safe environment for both the team and guests and adhere to the company’s health and safety policy and procedures
• Report for duty punctually, wearing the correct uniform and any applicable protective clothing and adhere to specified grooming standards
• Carry out any other reasonable duties requested

Job skills and requirements:

• Knowledge of ingredients and the ability to use them in a creative way
• Belief in being a team player
• Excellent time management skills
• Previous experience of working in busy kitchen
• Ensure effective stock rotation of all products to avoid unnecessary waste.
• Be able to run the pass at all service times successfully.
• Develop and create new menus and dishes that are suitable for the operation
• Direct, guide and train the CDP chefs and Kitchen porters in a calm and clear way.
• Monitor and check the work carried out by all chefs.
• Previous experience in a similar establishment
• NVQ 1 Food Hygiene certificate/training
• Good culinary knowledge of main categories of cooking
• Good knowledge of English language
• Flexible attitude to working hours and variable shift patterns
• Interest and passion for the food industry
• Creative and aware what trends are in the catering business
• Excellent International culinary knowledge across various cuisine types
• Good Financial knowledge
• Good Computer skills
• Responsible
• Calm under extreme pressure

What we can offer in return: