50 hours per week.

Bartender is where many 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.

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 are recruiting for Chef de Parties to join their team.

As a Chef de Partie you will join a small team, the menu is overseen by the Head Chef; Top Upex at Lamb's Conduit St, Alex Jackson at Soho and Adam Wood at Mayfair, alongside Executive Chef Stephen Harris (The Sportsman). 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.

Apply to Lamb's Conduit

Apply to Soho

Apply to Mayfair

50 hours per week.

Noble Rot Mayfair are recruiting for a Junior Sous Chef to join their team.

The menu is written by Executive Chef Stephen Harris (from The Sportsman, Seasalter) with Mayfair's Head Chef Adam Wood, while our wine list ranges from deliciously undervalued wines by the glass to hard-to-find gems from the world’s leading winemakers.

This is the perfect role to continue developing and learning as a chef, being surrounded by a wealth of experience and quality.

As a Junior Sous Chef you will work across the sections, as well as running the pass in the absence of the Head Chef and Sous Chef. You will act as a role model to junior members of the team, taking pride in passing on knowledge and supervising the chefs while maintaining the highest standards of service, hygiene, health and safety. 

You will ideally have experience running a kitchen service but this is also an opportunity for a Senior Chef de Partie with good experience in similar kitchens, to make the step up. 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 cooking and restaurants. A love of simple, classical French, Italian and British cooking is crucial.

Apply

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.

Apply