Paulo / Careers
Cook, or serve, at the fire
Four-day weeks, rotas published a fortnight ahead, tips split evenly across kitchen and floor.
What working here is like
A kitchen of seven and a floor of five, with no separate management layer. Everyone works the pass at some point in the week, including whoever wrote the menu.
We close Mondays and we mean it — no admin shifts, no prep days. Rotas are published two weeks ahead and we do not change them without asking.
Open roles
Chef de partie, grill
Full time, four days. You will run the grill section on service and butcher whole animals on prep days. Fire experience helps but we will train the right person from a standard kitchen background.
Commis chef
Full time, four days. Prep, larder and the beginnings of a section. Suited to someone six to eighteen months into cooking who wants to learn fire properly.
Waiter
Full or part time. Knowing the menu matters more than silver service here — you will be asked about the wood and the wine every night.
Kitchen porter
Part time, evenings. Fair hours, paid breaks, and a genuine route into a section if you want one.
Nothing listed that fits? Send something anyway. We keep applications on file for six months and hire from that file first.
Apply
Tell us which role and what you have cooked or served. A paragraph is enough; we would rather read that than a formatted CV.
Every application gets a reply, including the ones we turn down. Trial shifts are paid at the full rate.