Five Little Pigs is an independent restaurant group based in South Oxfordshire, and in addition to the Pigs restaurant in the heart of Wallingford we also run The Bear of North Moreton in the neighbouring village. Our ethos is one of locality, seasonality and sustainability and we have direct relationships with all of our suppliers, most of whom are within 15 miles of the restaurant. We spend our spare time foraging the woodlands and hedgerows of Oxfordshire for ingredients, and have a calendar of events throughout the year helping to engage people with local food.

We are always on the lookout for passionate and enthusiastic people to join our team, both Front of House and in the Kitchen. We offer the opportunity for progression and training, and excellent rates of pay alongside flexible working hours, where families and health come first. Our latest vacancies are below, but if you don’t see something for you, do send in a tentative application and we will get back in touch asap. Email us on: littlepigsltd@gmail.com, or pop a CV in through the door.

Current Vacancies:

Senior CDP, Five Little Pigs

Due to recent expansion, we need an extra pair of hands to assist back-of-house, primarily on a Wednesday to Sunday basis, with occasional holiday cover. The ideal candidate will have 3 years worth of experience or more at CDP level, and will hold a Level Two food hygiene certificate. They will have a keen interest in the seasonality, locality and sustainability of ingredients, and will be looking to work as part of a fast-paced, dynamic kitchen with a regularly changing menu that highlights the best of what’s available within a 15-mile radius.

A little about us: Five Little Pigs opened its doors three years ago, after a successful crowd-funding campaign. It prides itself on an ever-evolving menu of seasonal, modern British food, that celebrates local produce and local producers, with whom we are proud to work incredibly closely with. The restaurant has had a number of positive reviews from local and national press, including Jay Rayner. This has helped to ensure a steady stream of custom in otherwise challenging circumstances for the industry. We’re looking for a candidate that will help run the shift across the days specified, upholding the high standards to which we have set for ourselves, and ensuring dishes go out beautifully presented, and in line with GP and recipe specifications. They will have the freedom to create daily specials using produce available, and will be expected to uphold the high standards of cleanliness in the kitchen, as well as all associated paperwork. The successful candidate will be expected to work no more than 40 hours a week, and will receive three days off, as well as access to additional perks. As employers we pride ourselves of our safe, inclusive and respectful working environment, and as such we would expect employees to uphold these tenets as well.

Pay commensurate with experience.