Food & Beverage – Kitchen • Posted 16 April 2026
Sous Chef
THE PIG-in the South Downs · Arundel, West Sussex
£38,000–42,000 per year
40 hours per week over 5 days plus paid overtime
About the hotel
THE PIG-in the South Downs is a patch-to-plate retreat tucked into the rolling West Sussex countryside near Arundel, set within a beautiful Georgian Palladian house surrounded by a walled kitchen garden, flint-and-timber Sussex stables and the hotel's very own vineyard. Like all THE PIG hotels, the ethos here is beautifully simple — exceptional, unpretentious food grown and sourced within 25 miles, served in a greenhouse restaurant with a genuinely relaxed and welcoming spirit. It is a place that takes its ingredients seriously and its formality not at all.
The work
- • Assist the Head Chef in managing all kitchen operations across four sections within THE PIG's celebrated kitchen
- • Manage your designated section day-to-day, developing seasonal menus from the property's own kitchen garden and local suppliers within 25 miles
- • Oversee health and safety, ordering, stock management and staff rotas within the kitchen
- • Lead, teach and mentor apprentices as part of THE PIG's award-winning apprenticeship programme
- • Maintain THE PIG's signature approach to honest, ingredient-led modern British cooking across all dishes
- • Ensure consistent quality and presentation across all covers during lunch and dinner service
- • Deputise for the Head Chef when required, taking full operational responsibility for the kitchen
- • Drive a positive, collaborative kitchen culture rooted in craft, curiosity and sustainability
This role is for you if…
- • You have proven experience as a Sous Chef or Senior Chef de Partie ready to step up in a quality kitchen
- • You are passionate about provenance, seasonality and cooking with the finest local ingredients
- • You share THE PIG's love of laid-back luxury — brilliant food without any of the stiffness
- • You are an inspiring mentor who genuinely enjoys developing junior chefs and apprentices
- • You are energised by the idea of working with your own kitchen garden and a nearby vineyard
This role might not be for you if…
- • You prefer the anonymity and scale of a large hotel kitchen to a hands-on, community-focused environment
- • You are not excited by seasonal, garden-driven menus and prefer a more fixed, classical approach
- • You are not comfortable taking on responsibility for section management and ordering