Location: The Pig on the Beach, Studland Manor Road, Swanage
Hours: Full Time/Part Time, £28,000 - £34,000 PA Plus Service Charge (depending on experience)
Chef of all levels needed from April - September
Location: THE PIG on the beach, Studland BH19 3AU
Salary: Chef de Partie: From 28,000 PA - Plus Service Charge. Sous Chef: From £30,000 PA (DOE) – Plus Service Charge. Equivalent hourly rate for part-time hours / fixed-term contracts.
Service charge varies depending on bookings. last year, our Kitchen Team earned up to £750 per month in service charge during the peak summer months!
Our Pay Promise - No one in our business will earn less than the National Living Wage, regardless of age.
Contract Type: Fixed-Term, Seasonal. April – October.
Hours: Good News! – We can offer both full & part-time fixed term contracts!
Accommodation: Subject to availability. Should you require accommodation, please inform us within the cover letter section of your application.
Welcome to THE PIG on the Beach
A multi-award-winning restaurant with rooms offering far-reaching sea views, oodles of quirks and plenty of character!
Join our Kitchen Team and bring your personality to work. Really Restaurants with rooms, THE PIG offers simple modern British food, influenced by the seasons, forest and coast, with the emphasis on fresh, clean flavours. In your free time, you will be based only a stone’s throw away from spectacular beaches, coastal walks, and the picturesque Sandbanks.
Why join us.
In return for your dedication and hard work, we will provide all the training required for you to be confident and happy within your role, along with an attractive salary, service charge and an array of perks along the way.
- Staff Stays – Free B&B
- 35% discount on Food/Beverage & Treatments
- Company Uniform
- Meals on duty
- Staff Parking
- Take home goods – cost price.
- Social Activities
- Refer a friend bonus.
- Range of Learning & Development courses
- Staff Accommodation (Subject to availability)
- Discounted festival tickets – Smoked & Uncut Festivals.
- 20% off Hunter Wellies & other products
- Perkbox discounts platform membership
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 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.
If you really like us that much, upon successful completion of the season, you will have the opportunity to discuss a future with THE PIG. Whether it’s a permanent role, for future peak seasons or as part of one of our new hotels opening teams, we will be more than happy to explore the options.
Robin Hutson, CEO: ‘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’.
