Sous Chef

Introduction to the site and the Sous Chef role

The Pig and Butcher is a critically acclaimed pub and restaurant where our Michelin trained Head Chef Bobby Brown takes the best British seasonal produce to the next level. We serve a wide selection of British and European beers as well as an extensive wine list sourced from family run vineyards. Our menu specialising in rustic, country style cooking. Working closely with the best farms in the UK we receive whole carcasses of rare and native breeds and butcher our meat on site.

You will need to be confident enough to handle all sections, train junior staff and have a desire to develop new skills whilst working as part of a team. So, if you’re ambitious Sous Chef who’s looking for your next opportunity and a chance to tangibly progress your career, this is the perfect place for you. 
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About you:

• An ambitious Junior Sous Chef with at least 2 years’ experience cooking to a quality standard at this level.
• Confident in running each section within the Kitchen. 
• Experience of working in a professional kitchen and able to demonstrate a clear understanding of Health and Safety.
• Good communication skills.
• A team player who’s willing to work hard and help motivate your team to get the best results.
• Hungry to learn new techniques and develop your career – you should be ready for a new challenge.

What’s in it for you:

• An opportunity to make your mark and take your career to the next level.
• Training and developing opportunities – we like to develop from within.
• Share of service charge.
• Company wide discounts 50% off food and drink.
• Cycle to work and technology scheme.
• Flexible shift patterns.
• Paid overtime. 

About Us:

• Operated by the award-winning Noble Inns.
• Each one of our sites, much like our teams, is individual and offbeat!
• We believe in looking after our people just as well as we look after our guests.
• Have a passion for developing people’s careers and promoting from within.

Applicants must be passionate and take great pride in what they put on the plate and help us grow our good reputation even further.

Good luck and we look forward to hearing from you.

Sous Chef

Introduction to the site and the Sous Chef role

The Pig and Butcher is a critically acclaimed pub and restaurant where our Michelin trained Head Chef Bobby Brown takes the best British seasonal produce to the next level. We serve a wide selection of British and European beers as well as an extensive wine list sourced from family run vineyards. Our menu specialising in rustic, country style cooking. Working closely with the best farms in the UK we receive whole carcasses of rare and native breeds and butcher our meat on site.

You will need to be confident enough to handle all sections, train junior staff and have a desire to develop new skills whilst working as part of a team. So, if you’re ambitious Sous Chef who’s looking for your next opportunity and a chance to tangibly progress your career, this is the perfect place for you. 
________________________________________________________________________________________

About you:

• An ambitious Junior Sous Chef with at least 2 years’ experience cooking to a quality standard at this level.
• Confident in running each section within the Kitchen. 
• Experience of working in a professional kitchen and able to demonstrate a clear understanding of Health and Safety.
• Good communication skills.
• A team player who’s willing to work hard and help motivate your team to get the best results.
• Hungry to learn new techniques and develop your career – you should be ready for a new challenge.

What’s in it for you:

• An opportunity to make your mark and take your career to the next level.
• Training and developing opportunities – we like to develop from within.
• Share of service charge.
• Company wide discounts 50% off food and drink.
• Cycle to work and technology scheme.
• Flexible shift patterns.
• Paid overtime. 

About Us:

• Operated by the award-winning Noble Inns.
• Each one of our sites, much like our teams, is individual and offbeat!
• We believe in looking after our people just as well as we look after our guests.
• Have a passion for developing people’s careers and promoting from within.

Applicants must be passionate and take great pride in what they put on the plate and help us grow our good reputation even further.

Good luck and we look forward to hearing from you.