Website Gilpin Hotel

Salary: £10.50 – £12.25 per hour (equating to £21,840 to £25,480 full time equivalent)

Gratuities: £130 – £230 per month

Accommodation: subsidised accommodation available on site or in local town

Staff transport: provided free between staff houses and hotel

Hours: part time evening hours to suit, up to a maximum of 40 per week

Progress your pay as you develop your skills through our Skills Development (SD) Levels:

  • SD1: £10.50 per hour, and be eligible for £130 gratuities per month. 28 days’ holidays (inclusive of Bank Holidays)
  • SD2: SD2: £10.75 per hour, and be eligible for £150 gratuities per month. 28 days’ holidays (inclusive of Bank Holidays)
  • SD3: SD3: £11.00 per hour, and be eligible for £170 gratuities per month. 30 days’ holidays (inclusive of Bank Holidays)
  • SD4: £11.25 per hour, and be eligible for £190 gratuities per month. 30 days’ holidays (inclusive of Bank Holidays)
  • SD5: £11.75 per hour, and be eligible for £210 gratuities per month. 32 days’ holidays (inclusive of Bank Holidays)
  • SD6: £12.25 per hour, and be eligible for £230 gratuities per month. 32 days’ holidays (inclusive of Bank Holidays)

Learn from the best.

Be part of a great team.

Work in a stunning location.

THE ROLE OF COMMIS WAITER @ GILPIN SPICE
Being a Waiter at The Gilpin Hotel & Lake House requires varying degrees of skill and bucket loads of enthusiasm. With three very different restaurants on our beautiful sites – we employ staff with a range of skills and qualifications. Every staff member is important in helping to create a smooth and incredible dining experience for our guests.

A Commis Waiter

  • Ensures that all our guests receive a 5 star service at all times.
  • Has a pleasant personality and a professional attitude to work.
  • Assists in the preparation for, and the smooth running of a service in Gilpin Spice, being able to understand and fulfil our guests needs.
  • Maintains a high level of cleanliness in the restaurant areas.
  • Assists in the day to day running of the restaurant.
  • Delivers an exceptional service to our guests.
  • Understands Gilpin and what we strive to be.

Skills and Experience Required for the Role

  • Previous experience in a similar establishment.
  • Understanding of food safety and hygiene standards and the ability to follow them strictly.
  • Understands the importance of allergens and the potential effect that they can have, ensuring that food is safe for customers with food allergies.
  • Strong teamwork and communication skills to effectively collaborate with the kitchen team.
  • Flexibility to work evenings, weekends, and holidays, as per the demands of the restaurant.
  • Food hygiene qualification is essential.

ABOUT OUR FOOD
Gilpin has two very different restaurants, led by two very different high-profile chefs who work together, sharing the same vision, commitment, passion and values, built on sustainable sourcing with low to no food miles and supporting local producers.

SOURCE at Gilpin Hotel
Ollie Bridgwater – Executive Chef – One Michelin Star

Ollie has created his own unique Lake District restaurant with sourcing, local produce and sustainability at the top of his agenda, topped with a sprinkling of culinary magic and storytelling that pushes the boundaries of what diners have come to expect. “SOURCE is a fun, vibrant restaurant that provides a great place to come & have an amazing, inspiring experience, and at the same time providing a professional engaging place for people to work in & be a part of.”

Gilpin Spice
Tom ‘Westy’ Westerland – Head Chef

Gilpin Spice is renowned locally for its inspired pan-Asian dishes, and Westy is adding his own style. “My food is very fun, there’s always a bit of a story behind it. His focus is on storytelling and communicating that to the guests so that they know the background of the dish and what the inspiration was behind it.”

Under the guidance of owner Barney Cunliffe, the property has also introduced its’ strategy for sustainability, which includes new procedures and techniques for procurement, scrutinising the supply chain and developing a new Culinary Centre, complete with its own on-site butchery, and working with local farms and specific herds. Working as sustainably as possible is something that’s hugely important to us at Gilpin, and with the appointment of two fantastic chefs across our two restaurants, we have the chance to do something really extraordinary. The chefs are working with a neighbouring organic farm and taking a nose-to-tail, low-to-no food mile approach to sourcing, and our vertical farm enables us to produce food to a perfect condition, with no food miles, packaging or transport, minimum water use, no pesticides, and no poor harvests or plant wastage.

To apply for this job email your details to careers@thegilpin.co.uk.