Chef de Partie - Madehurst, Arundel

Location: The PIG in the South Downs -BN19 0NL

Salary: £28,000 plus salary service charge

Hours: 48 hours a week

In the busy months our kitchen team have earnt up to £500 in service charge per month, whilst service charge varies depending on bookings with the staycation concept thriving, you can do the maths.

A Chef de Partie role at THE PIG is like no other. We use local suppliers within a 25-mile radius, our own homegrown kitchen garden produce, and a bit of love to create our menus, which change all the time. Our Chefs are passionate and above all driven to provide our guests with an unforgettable dining experience, creativity is what we do best.

As Chef de Partie you will oversee one of the 4 sections of the kitchen. You will have the opportunity to experience each section to gain knowledge of the entire service.

We run an award-winning apprenticeship programme, as a Chef de Partie you will take an active role in leading, teaching and inspiring the apprentices.

Our chefs are chatty people, about what is available and what is in season. Because of this, working for us is a very personal style of cooking. Our chefs come up with new ideas all the time!

Our kitchens are fast paced and energetic, which is what we look for in an individual. Come with enthusiasm, your knives and a bucketful of passion and we can help you develop the rest!

We are dedicated to making THE PIGs an inspiring, exciting, and fun place to work and in return for your commitment to us you can expect something a little different:

• Discounted room rates and complimentary staff stays across our group.
• 35% off food & beverage across our group, plus discounted spa treatments.
• 28 days holiday rising by 1 day each year for the first 5 years.
• A commitment to providing craft and accredited training to all staff.
• Free on-site parking and staff meals provided whilst on duty.

Robin Hutson: ‘As with all good hospitality, THE PIG is fundamentally about people; it’s the personalities, passion, knowledge, and skills of the people we work with that somehow converge to creating THE PIG experience’.