50 hours per week.

Bartender is where most of our Sommeliers start their Noble Rot journey. The Bartender is responsible for organising and dispensing the wines from our daily changing, 60-bin 'by the glass' menu and as such, is constantly tasting and learning about wine and the producers on our list.

You should be passionate about expanding your knowledge of wine and be motivated to use it as a tool for providing warm hospitality.

You will be excited by producers featured in our wine lists and Magazine, demonstrated by an ability to discuss them by name and share what makes them special.

This is a position well suited for both those with a deep knowledge of the wines on our list but little restaurant service experience as well as those with good service experience but that are at the beginning of their wine adventure. It’s the first step on the Bartender > Sommelier > Senior Sommelier pathway at Noble Rot. 

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50 hours per week.

Noble Rot Soho is recruiting for a Chef de Partie to join their team.

As a Chef de Partie you will join a small team, The menu is is created by Executive Chef Adam Wood and Head Chef Áron Stigmon, with Consultant Chef Stephen Harris of the Sportsman in Seasalter. We focus on simple European cooking, using exceptional ingredients from farms that often have a sustainable ethos. Working across the sections in the kitchen, this is the perfect role to continue to grow and develop as a chef (and learn about wine whilst you’re at it).

You will have a minimum of one years’ experience and a desire to learn, develop and progress within the company. You have a positive attitude, attention to detail, strong organisational skills and the ability to communicate effectively with all members of the team, not to mention a genuine passion for restaurants and classic European cooking.

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50 hours per week.

You will join a team of enthusiastic wine lovers, working a section in the bar/restaurant to provide the highest standards of table service to our customers while selling from our constantly changing wine list. Off the floor, you will assist with the organisation and administration of the wine programme.

You’ll ideally have spent a few years working at a high-profile restaurant as a waiter or sommelier and have genuine warmth and a love for providing great hospitality. You’ll have a thirst for knowledge and will be motivated to become the best wine professional you can be.  A good familiarity with the producers featured on our list is essential.

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