Oliver's cooking philosophy that is taught within our restaurants is: ´what grows together, goes together´. Within our local and wild concept, this applies to people as well. Being hands on directors, Richard and Oliver know that no matter how scrumptious the cooking is, or how great a location is, hospitality is a people business – let´s grow something together!
SECTION.05
WORKING
WITH US
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CURRENT
OPENINGS
We are dedicated to continuously enhancing our working conditions and prioritising staff well-being, fostering a diverse and inclusive workplace for all.
This role is available across all sites and the ideal candidate will have cooking experience or a commercial kitchen background; however, this is not essential.
Location: South West London (SW11), South West London
Salary: £14.68
Most importantly, our CDP understands what sustainable cooking entails, has a passion for creating unique dishes, and excels in attention to detail. Our Head Chef thrives on training his chefs and interweaves the growth of his team into the day-to-day operations so we're looking for a person that is hungry to learn and thrives under tutorship. A proven work ethic with a willingness to learn is essential to succeeding in our kitchen. We look for candidates that have a good command of English for ease of communication within the team. We're a tight-knit bunch with a great love for what we do, so if this sounds like team you'd like to be a part or, please do apply!
The Specifics of your Role:
Daily prep before service and breakdown of section after service.
Cooking a seasonal daily changing menu under the Head and Sous chef.
Working on skills under guidance of Executive and Head Chef to develop your role.
Supporting the Junior Sous in their duties, looking to progress into their position.
Adhering to standards of 5-star food and kitchen safety.
What you can Expect from Us:
- Vineyard and farm trips, foraging and fishing trips, company events and social calendar
- Cycle to work scheme
- External management and leadership courses
- 40% staff discount in all Gladwin restaurants
We as a company promote a diverse, inclusive, and respectful workplace where all employees and customers are treated fairly, regardless of their background or identity.
We are on the lookout for enthusiastic junior chefs across all of our Local and Wild restaurants.
Location: South West London (SW11), South West London
Salary: £14.18
The ideal candidates will have cooking experience or a commercial kitchen background; however, this is not essential. Most importantly, our junior chefs understand what sustainable cooking entails, has a passion for creating unique dishes, and excel in attention to detail. Our Head Chef thrives on training his chefs and interweaves the growth of his team into the day-to-day operations and so a proven work ethic with a willingness to learn is essential to succeeding in our kitchen. We look for candidates that have a good command of English for ease of communication within the team.
The Specifics of your Role
- Daily prep before service and breakdown of the section after service.
- Cooking a seasonal daily changing menu under the Head and Sous chef.
- Working on skills under the guidance of Executive and Head Chef to develop your role.
- Supporting the Junior Sous in their duties, looking to progress into their position.
- Adhering to standards of 5-star food and kitchen safety.
What you can Expect from Us
- Vineyard and farm trips, foraging and fishing trips, company events, and social calendar
- Cycle to work scheme
- External management and leadership courses
- 40% staff discount in all Gladwin restaurants
- Healthy staff meals
- Working for sustainable company
We as a company promote a diverse, inclusive, and respectful workplace where all employees and customers are treated fairly, regardless of their background or identity.
Friendly and fun Front of House staff needed
Location: South West London (SW11), South West London
Salary: £14.68
We are looking for full and part-time Front of House team members to join our teams at: The Shed in Notting Hill, Rabbit Bistro in Chelsea, Sussex in Soho, The Black Lamb in Wimbledon and The Pig's Ear in Chelsea.
Our restaurants are each a reflection of their local area, with individual characteristics and flair, but all pivot around the sustainable ethos which we call "Local & Wild". Seasonality, locality, nose-to-tail, and farm-to-fork principles are what defines our creative and modern menus whilst exceptional, personalised service is what drives us in the dining room. Our Front of House team is hired for their experience and professionalism but equally for their personable nature and unique point of view. Beyond the food and the service, our connection to the Gladwin's family vineyard, and our directors own passion for wine, means that our teams have the rare opportunity to be champions of the budding, exciting world of English wine as well as consistently serve wines from a dynamic wine list.
The ideal candidates will have a fun, friendly, and engaging personality and a "yes can-do" attitude and be looking for a long-term career.
You will have at least 1 year of experience in a similar position and a command of English to a conversational level is essential. Only candidates with the right to work in the UK will be considered.
Benefits Include;
- 28 days holiday (incl. bank holidays)
- Christmas and Easter Holiday
- Opportunities in an expanding company
- Cycle to Work Scheme
- Discounts in Gladwin Brothers restaurants
- Being a part of a truly sustainable restaurant
- Trips to farm and vineyard
- Pension Scheme
We as a company promote a diverse, inclusive, and respectful workplace where all employees and customers are treated fairly, regardless of their background or identity.
Full and comprehensive training is given to successful candidates. We look forward to hearing from you!
We are looking for General manager that is enthusiastic about all things food, wine, service, sustainability and seasonality just like us!
Location: South West London (SW11), South West London
Salary: up to 53,000
Our passion and food philosophy at Local and Wild revolve around using local and wild ingredients to create seasonal dishes within a daily changing menu. Our produce is sourced and foraged from our family farm & vineyard in West Sussex.
We carefully curate the wine lists to reflect and complement our food in a way that champions brilliant wine producers from the best regions across the world; As a group, we consider wine and food on the same level, ensuring that guests receive a holistic and extraordinary experience with us.
As the business is family-run there is a real emphasis on creating a positive working environment to develop staff and achieve their true potential. Which you as the General Manager will be actively involved in forging a culture and positive working environment. Instilling passion and excitement for food and wine in your team is of utmost importance. An essential part of this being training.
We require a manager who is both excellent and apt at administration as well as the lead player in service and guest relations.
General manager responsibilities will include:
- Managing and training a team against budget
- Briefing and motivating the team in all aspects of the business
- Monitoring and achieving the budgeted drinks margin
- Presenting knowledge of seasonal cooking & wine to guests and staff
- Wine list updates and sales mix
- Adhering and achieving 5-star food/ health & safety standards
- Running guest relations and bookings to achieve takings
- Payroll
- Setting weekly targets to achieve budgeted sales
- Financial responsibility and reporting
- Event bookings
- Wine and cocktail upkeep and seasonal changes
- Discreet Management of high-profile guests
General manager requirements:
- Proven track record as General Manager
- Fast paced dining experience
- Fine dining experience
- WSET Level 2 or similar qualification
- Deep knowledge of wine and sprits
- Passion for British seasonal produce
- Ability to manage staff to their highest potential
- Dedicated motivator
- Exceptional leadership skills
General manager benefits:
- Healthy Staff meals
- Vineyard and farm trips
- Foraging and fishing trips
- Cycle to work scheme
- WSET levels 1,2&3
- External management and leadership courses
- 40% staff discount in all Local and Wild restaurants
- Company events and social calendar
- Being part of a truly sustainable company
- Cycle to work scheme
We as a company promote a diverse, inclusive, and respectful workplace where all employees and customers are treated fairly, regardless of their background or identity.
If you believe you can take on a new challenge and run our flagship kitchen, please do get in touch. We are looking for the next Local and Wild Superstar
Location: Rabbit is 172 Kings Road Chelsea, SW3 4UP
Salary: up to £55,000
Passion and food philosophy at Gladwin Brothers revolves around using Local and Wild ingredients to create seasonal dishes within a daily changing menu. Our produce is sourced and foraged from our family farm in Sussex and neighbouring farms, with all of our butchery occurring in house. Our suppliers include Swaledale for rare breed meat, Ted’s veg for seasonal British famed veg, Marfish for by catch fish only supply and Lyon’s Hill Farm for speciality beef cuts.
Our kitchens focus on what we like to call “Creativity vs. Structure” approach, we provide our teams with monthly handbooks with menu movement, focusing on the produce for the month. Then each kitchen brigade can put their own touch on the menu offering themselves. Gladwin Brothers sends in prepped items from the farm to make it easily managed, e.g. butchered whole pigs.
The Head Chef Role:
The head chef will be in control of the kitchen and its day-to-day operation but work closely with the directors (Oliver and Richard) to follow their seasonal ingredient sourcing and menu concept: Local & Wild.
There is an emphasis on creating a positive working environment to develop staff and achieve their true potential. Which you as the head chef will be actively involved in forging a kitchen culture, positive working and positive working environment.
Responsibilities of a head chef will include:
-Managing and training a team against budget
-Creating and cooking a seasonal daily changing menu
-Monitoring and achieving the budgeted food margin
-Demonstrating and presenting for the kitchen table
-Adhering and achieving 5-star food and kitchen safety
-Training and briefing front of house on dishes and seasonal changes
-Leading and training the team on sustainable kitchen practices—reducing food, water, and general waste through creative reuse, pickling, preservation, and responsible ingredient sourcing.
Head chef Benefits:
-28 days holiday (incl. bank holidays)
-Healthy staff meals
-Vineyard and farm trips
-Foraging and fishing trips
-Cycle to work scheme
-WSET levels 1,2&3
-External management and leadership courses
-40% staff discount in all Gladwin restaurants
-Company events and social calendar
-Being part of a truly sustainable company
We as a company promote a diverse, inclusive, and respectful workplace where all employees and customers are treated fairly, regardless of their background or identity.
We are looking for a passionate and energetic Sous Chef to join our Local and Wild team in one of our restaurants.
Location: The Shed is 122 Palace Gardens Terrace, W8 4RT
Salary: up to £45,000 per annum
Our food philosophy and passion is using seasonal ingredients to create small dishes within a daily changing menu. Our produce is sourced and foraged from our own farm in Sussex and neighbouring farms. As a family run business, there is a real emphasis on creating a positive working environment and truly developing individuals to achieve their potential. Over everything, we believe in rewarding hard work!
The ideal Sous chef candidate will have a cooking experience as a Sous chef. Most importantly our Sous Chef have an understanding of seasonal British cookery, a passion for creating unique dishes, and excel in attention to detail. Our Head Chef thrives on training his chefs and is always a big part of the day to day growth of his teams.
Sous chef benefits include:
- 28 days holiday (incl. bank holidays)
- Christmas, New Year and Easter Holiday
- Opportunities in an expanding company
- Cycle to Work Scheme
- 40% Discounts in all Gladwin Brothers restaurants
- Being a part of a truly sustainable restaurant
- Trips to farm and vineyard
- Pension Scheme
We as a company promote a diverse, inclusive, and respectful workplace where all employees and customers are treated fairly, regardless of their background or identity.
If you feel that you would fit into our team, then drop us an email and we can arrange for you to come and meet us.
We look forward to hearing from you
WORKING WITH
GLADWIN BROTHERS
| You give to us | We give to you |
|---|---|
| Hard work | 28 holiday days a year |
| Passion | Creative opportunity |
| Dedication | Cycle to work scheme |
| Loyalty | Cool working environment |
| Skill | Transparent pay policy |
| Excellent timekeeping abilities | Fun team |
| Friendship | External management courses (front and back of house) |
| Honesty | Christmas and New Year closure |
| Communication | Farm and vineyard away days |
| Wine training courses | |
| Compulsory food and safety courses | |
| 1 to 1 training plans | |
| Apprenticeship programs | |
| Butchery training | |
| Farm to table cooking | |
| Seasonal knowledge |