Cook with us.

We are looking for a sous chef to run the pass at Ember Hall. You will work alongside the head chef on the menu, on service, and on the small things that keep a kitchen calm. We cook over wood fire; we dry-age in house; we change the menu weekly. We are a calm kitchen. We do not shout. We pay above the rate and we share the tips fairly.

Apply — demo form

We are looking for a chef de partie for the larder section at The Glasshouse. The menu changes daily with the market; you will help write the starters and the desserts. We are a plant-led kitchen; a third of the menu is always vegetarian or vegan.

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We are looking for a commis chef to learn the raw bar and the plancha at North Pier. We will teach you to shuck, fillet, cure, and smoke. The menu changes with the boats. This is a role for someone who wants to learn seafood.

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We are looking for a restaurant manager to run the floor at Low Room. You will lead a small front-of-house team, look after the wine list, and welcome the neighbourhood. We are a small, calm room; we do not overbook; we are not precious.

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We are looking for an events coordinator to look after private dining and catering across the four rooms. You will be the first point of contact for planners and guests, work with the kitchens on menus, and be on site for the events you sell.

Apply — demo form