Location: THE PIG in the South Downs, Arundel, West Sussex.OTE £14.12 per hour, including tronc.Hours: Full or part-time hours available.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.Can you remember who inspired you to be a chef, can you do this for someone else?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 kitchens are busy and bustling, so 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:Staff stays – free B&B.35% discount on food, beverages & treatments.Meals on duty.Annual holiday increase (up to 33 days)Take home goods – cost price.Free access for you and your family to an on-demand GP, Physiotherapy, and counselling services through Help@Hand.A range of learning & development courses.Anniversary vouchers – dinner with wine for 2.To view our full range of perks, visit our ‘What we can do for you’ section on our career’s webpage: jobs.thepighotel.comHome Grown Hotels is committed to encouraging equality, diversity, and inclusion. We are an equal opportunity employer and will not discriminate against candidates based on any of the protected characteristics set out in the Equalities Act 2010.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’.
