Sous Chef

About us:

Nestled on the historic Dell Quay Marina, the Crown & Anchor is a 16th-century treasure with one of the most enviable locations in Chichester Harbour. Offering breathtaking views from our indoor restaurant and expansive waterside terrace, we provide a dining experience that pairs stunning scenery with exceptional cuisine.

Our kitchen prides itself on showcasing the very best of local, seasonal ingredients. From freshly caught seafood to produce sourced from nearby farms, our menu reflects the vibrant flavours of the region. Head Chef Phyl is passionate about crafting dishes that celebrate these ingredients, combining classic British favourites with innovative twists to create a menu that is as dynamic as the seasons themselves.

This is more than just a job, it’s an opportunity to be part of a team that values sustainability, creativity, and quality. At the Crown & Anchor, you’ll have the chance to work in a kitchen that’s deeply connected to the local community and its food traditions. Whether you’re preparing a show stopping seafood dish or putting the finishing touches on a comforting classic, you’ll be contributing to a menu that delights guests of all tastes, from celebratory diners to those simply enjoying drinks by the water.

If you’re passionate about fresh, seasonal ingredients and want to work in an inspiring and supportive environment, the Crown & Anchor is the perfect place to grow your career.

Join us in crafting unforgettable dining experiences that pair local flavours with one of the most stunning backdrops in the area.

Live in position available. 

What we offer our Sous Chefs:

• Access to our Sous Chef - Head Chef development Programme: the majority of our head chefs are internal appointments
• Autonomy to create your own menus and specials, alongside your Head Chef
• Access to our Apprenticeship Scheme - Gain a nationally recognised qualification
• Access to regular culinary masterclasses and training days to boost your skills
• Free meals
• 20% discount in all Young’s pubs and hotels
• Share save Scheme
• Company Pension Scheme
• 28 Days Holiday per year
• Up to 38k per annum (base salary, service charge not included)
• Tronc/ service charge range from 6k-10k per annum 

What we look for in a Sous Chef:

• Have experience championing excellent service through quality food
• Demonstrate a passion for leading and developing a team
• Be an active hands-on Chef with excellent communication skills
• Be responsible and able to manage the kitchen staff rota, training and all health and safety effectively at all times
• 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

I look forward to hearing from you, if you have any questions regarding the role do get in touch. 

chris.saunders@youngs.co.uk 

Sous Chef

About us:

Nestled on the historic Dell Quay Marina, the Crown & Anchor is a 16th-century treasure with one of the most enviable locations in Chichester Harbour. Offering breathtaking views from our indoor restaurant and expansive waterside terrace, we provide a dining experience that pairs stunning scenery with exceptional cuisine.

Our kitchen prides itself on showcasing the very best of local, seasonal ingredients. From freshly caught seafood to produce sourced from nearby farms, our menu reflects the vibrant flavours of the region. Head Chef Phyl is passionate about crafting dishes that celebrate these ingredients, combining classic British favourites with innovative twists to create a menu that is as dynamic as the seasons themselves.

This is more than just a job, it’s an opportunity to be part of a team that values sustainability, creativity, and quality. At the Crown & Anchor, you’ll have the chance to work in a kitchen that’s deeply connected to the local community and its food traditions. Whether you’re preparing a show stopping seafood dish or putting the finishing touches on a comforting classic, you’ll be contributing to a menu that delights guests of all tastes, from celebratory diners to those simply enjoying drinks by the water.

If you’re passionate about fresh, seasonal ingredients and want to work in an inspiring and supportive environment, the Crown & Anchor is the perfect place to grow your career.

Join us in crafting unforgettable dining experiences that pair local flavours with one of the most stunning backdrops in the area.

Live in position available. 

What we offer our Sous Chefs:

• Access to our Sous Chef - Head Chef development Programme: the majority of our head chefs are internal appointments
• Autonomy to create your own menus and specials, alongside your Head Chef
• Access to our Apprenticeship Scheme - Gain a nationally recognised qualification
• Access to regular culinary masterclasses and training days to boost your skills
• Free meals
• 20% discount in all Young’s pubs and hotels
• Share save Scheme
• Company Pension Scheme
• 28 Days Holiday per year
• Up to 38k per annum (base salary, service charge not included)
• Tronc/ service charge range from 6k-10k per annum 

What we look for in a Sous Chef:

• Have experience championing excellent service through quality food
• Demonstrate a passion for leading and developing a team
• Be an active hands-on Chef with excellent communication skills
• Be responsible and able to manage the kitchen staff rota, training and all health and safety effectively at all times
• 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

I look forward to hearing from you, if you have any questions regarding the role do get in touch. 

chris.saunders@youngs.co.uk