Chef De Partie Built at the end of the 16th Century, the Crown & Anchor has one of the most unrivalled positions on Chichester Harbour.
Our location offers stunning views from Dell Quay Marina, from both our indoor restaurant and large waterside terrace.
Our menu boasts the best of local seasonal seafood dishes alongside British classics with a twist.
Head Chef Phyl is proud to deliver an enticing menu that offers options for appetites both big and small.
Whether you're after a celebratory meal with loved ones or simply looking to enjoy a round of drinks with a side of stunning views, the Crown and Anchor has the perfect space for you.
What we offer our Chefs de Partie: Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
Access to our Culinary Masterclasses to sharpen your skills.
20% discount in all Young's Pubs and Hotels Free meals Weekly pay Sharesave Scheme Company Pension Scheme 28 Days holiday per year What we look for in a Chef de Partie: We are looking for an existing Chef de Partie or an excellent Commis Chef looking for their next step, who considers themselves to have a passion and flare for producing quality fresh food in an environment that makes people feel welcome.
As the successful Chef de Partie you will: Have experience championing excellent service through quality food Demonstrate a passion to deliver fantastic food every time Be an active hands-on Chef de Partie / Kitchen Supervisor Show willingness to learn new skills, be an active team player with excellent communication skills Working alongside your Head Chef, you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams