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We are seeking a Head Chef to lead the kitchen at our newly re-opened pub, serving a mix of classic English dishes and authentic Italian-inspired food. This is a hands-on role for a chef who enjoys working with fresh ingredients, balancing hearty pub favourites with well-executed Italian classics. The Role • Full responsibility for the day-to-day running of the kitchen. Pub will open Tuesday through to Sunday lunch. Closed Sunday night and all day Monday and Tuesday., • Delivering menus combining traditional English pub food with Italian dishes, • Managing stock, ordering, GP control and minimising waste, • Ensuring high standards of food hygiene, cleanliness and consistency The Ideal Candidate • Proven experience as a Head Chef or a strong Sous Chef ready to step up, • Confident cooking both English and Italian cuisine, • Passion for fresh, well-presented food, • Strong leadership and organisational skills, • Excellent understanding of food safety and kitchen compliance What We Offer • Competitive salary (depending on experience). Flat above the pub to live in., • Opportunity to shape menus and put your own stamp on the kitchen, • Supportive management and a stable, well-established pub, • A friendly working environment with loyal local customers in a beautiful Sussex village. If you’re a motivated chef looking for a role where you can showcase both British and Italian cooking, we’d love to hear from you

Pay: £14.00-£16.00 per hour Job Description: About Borde Hill Borde Hill is a family-owned Estate in West Sussex with a botanically-rich Garden and Parkland open to 70,000 visitors each year. Listed as Grade II* historic importance and set in 383 acres of an Area of Outstanding Natural Beauty, Borde Hill features one of the rarest collections of privately owned champion trees in the UK, and has a cultural calendar of events throughout the season. The Stephenson Clarke family have been custodians for five generations, and at a time of generational change are bringing new energy and opportunities aimed at diversifying the Estate, with a focus on hospitality, biodynamic estate-grown produce and sustainability. Located just 40 minutes from London, 20 minutes from Brighton, and 10 minutes from Gatwick Aiport, Borde Hill is uniquely located to engage a wide audience, both nationally and internationally. The Stables The original 1906 Stables is being transformed into a series of dining destinations including a Pantry, Café (52 covers), Workshop space, and a stunning new glasshouse Restaurant and Bar (90 covers) overlooking the reimagined ‘edimental’ walled kitchen garden - all of which will embody an ethos of ‘casual excellence’. The Stables will be a new culinary destination in the heart of Sussex, celebrating nature, produce, people, and Borde Hill’s plant heritage. Our food will be inspired by the changing seasons and the abundance of nature around us. We will use classic methods and the finest ingredients available each day from our biodynamic farm, to create seasonal, heartfelt dishes which bring the garden to the plate. We will also host a variety of small and large-scale events, ranging from guest-chef suppers to private functions. The Stables will be served by produce grown on our 2-acre biodynamic Market Garden, and from foraging on the wider Estate. The Stables will be home to Edie's Kitchen - a day time dining destination with family and fun at its heart, and Restaurant Isca - a refined, elegant and joyful seasonal space serving the best that the garden and the wider Sussex larder has to offer. Across Restaurant Isca and Edie’s, we’re building a kitchen team that values quality, consistency and collaboration - whether delivering refined dishes or relaxed daytime food done exceptionally well. • A positive, proactive attitude and a genuine passion for cooking, • Pride in producing high-quality dishes with care, consistency and attention to detail, • A strong team player who communicates clearly and supports those around them, • Willingness to learn, develop and grow within a supportive and ambitious kitchen, • Good organisation and time management, with the ability to work cleanly and efficiently, • Calm and focused under pressure, maintaining standards during busy services, • Respect for kitchen procedures, food safety and hygiene standards at all times, • Previous experience in a professional kitchen (at CDP or Demi CDP level, or similar) We’re looking for chefs who are motivated, reliable and excited to be part of a kitchen that balances thoughtful, refined cooking with a more relaxed, produce-led approach. Job Type: Full-time Benefits: • Discounted or free food, • Free parking, • On-site parking, • Store discount Ability to commute/relocate: • Haywards Heath: reliably commute or plan to relocate before starting work (required) Work authorisation: • United Kingdom (required) Work Location: In person

Sous Chef – Fresh Food *Up to £45K Package – 45+hours - 2.5 days off - 3 evenings off / week* Benefits of working for us: • Tips & bonuses (weekly paid, average + £6,000 annually*), • Work-life balance: 2.5 days off weekly & 9.15pm* finish times, • 4.5 days over 7* (mix of splits & straights), • 3 evenings off a week*, • 45-50 hours a week*, • Working Hours*: 9.15am – 3.30pm – Break – 5.30pm – 9.15pm, • Flexible shifts with lifestyle-friendly hours, • Family-run & supportive atmosphere with a hardworking & passionate, “work hard … play hard” culture, • Experienced chef team Ready to Lead One of Sussex’s Best? · This is a unique opportunity to lead one of Sussex’s most highly regarded independent restaurants. · The Oak Barn Restaurant is a family-run, independent, top-rated 150-cover Restaurant & Bar in Mid Sussex. · We pride ourselves on creating Rosette-standard modern British cuisine, combining timeless classics with contemporary flair. · Our menus are seasonal, locally sourced & freshly prepared to order, with daily specials & catering for weddings, buffets & large group bookings. The Role We are seeking a dynamic, passionate & proven Sous Chef to take the culinary reins of our busy kitchen alongside our Head Chef. This is a hands-on leadership role where you will inspire, mentor & co-manage a brigade of 9 chefs, ensuring the highest standards of food quality, creativity & consistency. Food Service Times • Monday – Saturday: 12pm – 3pm & 6pm – 9pm, • Sunday: 12pm – 7pm, • Out of the kitchen by approx. 9.15pm weekdays, 7.30pm Sundays* Responsibilities • Oversee the daily running of the kitchen brigade (9 chefs + KP’s), • Lead, inspire & mentor the team with confidence, • Create & develop seasonal menus & daily specials, • Efficiently plan & coordinate events, weddings & buffets, • Prepare, cook & present fresh food to Rosette standard, • Manage ordering, stock control, GP awareness & cost control, • Organise rotas, recipe manuals & training guides, • Uphold Health & Safety & Hygiene regulations, • Collaborate effectively with the Front of House team, • Ensure cleanliness, organisation & high standards across the kitchen The Ideal Candidate • Solid & proven Sous Chef experience in restaurants or gastro pubs, • Strong background in high-quality & fresh-produce kitchens, • Creative flair with seasonal produce & menu innovation, • Thrives under pressure in a fast-paced environment, • Excellent leadership, communication & mentoring skills, • Committed, consistent & detail-oriented work approach, • Strong understanding of GP, budgeting & food waste control, • Own transport essential, • No accommodation provided – UK-based applicants only *On rare occasions, such as specific days or weeks of the year, or when necessary, work hours, shift coverage, pay & schedules may change.