Sous Chef

THE PIG Hotel | B Corp; Willow Beach; On-site; CAD 93,626,000 - 109,230,000; Full time

Benefits offered by this job

Staff stays – free B&B.

Food & beverage discount (35%)

Meals on duty

Holiday allowance up to 33 days

Take home goods – cost price

Access to on-demand GP, Physiotherapy,

Counselling services

Learning & development courses

Anniversary vouchers – dinner withwine

Job summary

THE PIG Hotel in Studland/Swanage is seeking an enthusiastic Sous Chef to assist the Head Chef in running a busy kitchen across one of four sections. You will contribute ideas for the menu, ensure health and safety standards, and manage ordering and rotas.

Knowledge of all kitchen areas is essential, and prior experience in a similar role is required. The role offers the chance to participate in our award-winning apprenticeship program and to grow with the team.

Qualifications

• Knowledge of all areas of the kitchen is essential.
• Previous experience in a similar role is necessary.
• Sous with confidence to support a dynamic team.
• Lead, teach and inspire apprentices through an award-winning programme.

Responsibilities

• Assist the Head Chef in running the kitchen and manage one of the 4 sections.
• Provide new menu ideas and help develop dishes.
• Oversee health and safety, ordering and rotas.
• Lead, mentor and inspire apprentices during the programme.

Skills

Kitchen leadership

Menu development

Health & safety

Stock & ordering

Team collaboration

Job description

Location: THE PIG - on the beach, Studland, Swanage, BH19 3AU

Salary: OTE £18.30, per hour

Hours: 40 hours per week, over 5 days

A Sous 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 lot of love to create our menus, which change all the time. Our Senior Chefs are passionate and above all driven to provide our guests with an unforgettable dining experience, creativity is what we do best.

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.

You will assist the the Head Chef in the running of the kitchen, managing one of the 4 sections, providing new ideas for the menu, and managing health and safety, ordering and rotas.

We’re seeking Sous with confidence and ability to support a dynamic team. Our Sous' can experience what we offer at more than one of our properties, as well as stepping up into a Senior Sous role.

Knowledge of all areas of the kitchen is essential. We want you to be as passionate about modern British food and sustainability as we are. Previous experience in a similar role is necessary.

Can you remember who inspired you to be a chef, can you do this for someone else and share your knowledge with the junior chefs?

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

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.com

Home 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’.