Imagine a place to work where everyone is really nice, everyone enjoys being there, and everyone is employed for their cracking personality. If our employees are having fun, our guests certainly will be.
Here at The Alchemist, we believe each and every member of the team has a vital part to play in the success of the company. That is why we offer huge amounts of training, are dedicated to career progression and can guarantee hard work and determination will be recognised. Ask any of the senior team how they got there…
We have recently become a full living wage employer, meaning everyone – not just over 25s – earn the full living wage as standard. The training is tough and the job is not easy - but the rewards are there for the reaping.
THE ALCHEMIST CURRENTLY HAS SITES IN MANCHESTER, LEEDS, LONDON AND BIRMINGHAM AND WE ARE EXPANDING AT A RATE OF KNOTS. OVER THE COMING MONTHS AND YEARS WE ARE OPENING IN LOCATIONS ALL OVER THE COUNTRY INCLUDING NEWCASTLE, ALDERLEY EDGE AND LONDON, BRINGING MANY MORE CAREER OPPORTUNITIES UP AND DOWN THE BRITISH ISLES.
We’re constantly on the lookout for talented,passionate people to join our team.Join the circle
Our employees are what makes The Alchemist what it is. Click the names below to read what some of our staff say.SuzyRomuloJonathan
Born and bred in Leeds!
I started working in hospitality when I was 15 in a café & bar called Citrus. Straight away I loved interacting with customers and the day-to-day task management which has led me pursue a career in hospitality.
My career in Living Ventures started with Artisan, I started as a busser at first then I worked my way up to server and then Head IST. I loved working in Artisan, it was a fast paced and challenging environment but enjoyable. I made some great friends and the hustle and bustle helped develop my skills in management, setting me up for my next job in helping to open the new Alchemist on Greek Street in Leeds. I love working for the brand, the dedication to training and development is why I see a long term career at The Alchemist.
As Duty Manager I work with the General Manager and Assistant General Manager ensuring the smooth running of the restaurant and bar, maintaining the standards of The Alchemist across service, operations, day-to-day task management and guest liaison.
I hate laziness in the work place, there is ALWAYS something to do!
I wanted to be an artist, because I used to think I could draw.
In five years I will be a GM of an Alchemist, I do not mind which city, one of the best parts of being within the company is all the growth and opportunity they continue to build so I am open to re-locating.
Peaches and Cream, it is delicious!
My biggest challenge so far has been overcoming the management training at the start of my position as restaurant manager. A very intense but worthy experience as I have learnt so much. The kitchen and bar have been a challenge since I am new to both areas, especially in showcasing my skills in cocktail-making – my last experience was making a Tom Collins for friends when I was 16 and it’s safe to say I was not the best. However, I have been in the best place for training and am confident with practice I will keep improving.
Work hard, have fun and enjoy the experience. Wonderful company for progression, you will shine if you have a strong work ethic and work to train and develop your skills.
Rio de Janeiro, Brazil
I started my career about a million years ago, working as a Kitchen Porter in ‘The Light House’ restaurant in Wimbledon Village.
I have worked for Living Ventures since late 2012 joining as a Head Chef of The Grill on the Market. I have moved to the Alchemist family in May 2015, and since them I have been working closely with the Management and Ops team in order to showcase the best possible service to our guest, which we are known for.
My role is to manage and oversee the Back of house operations; working closely with the front of house in order to deliver the best experience one deserves the minute they came trough the doors. I am responsible for the quality of the food, as well as, health and safety procedures in the kitchen, constantly training and developing skills of Junior Chefs into Living Ventures professionals.
When the coffee runs out. It doesn’t happen often, but when it does, stay far away from me.
My dream career was to be a navy seal, but I am too fat for that now!
Cooking in the international space station.
The Caramelised rum punch. Any day.
My biggest challenge up to date has been recruitment. I am always on the look out for talented people, who are willing to put in the time and master the craft.
Work hard, and the play hard rewards will follow. Concentrate on your job and it will become your second nature, and when you realise it, probably it is a time for a promotion
I first started with Living Ventures at Gusto in Newcastle. Previous to that I had bartended in a few bars in Leeds, Newcastle and Sydney where I lived for a year.
I first started out at the Alchemist Spnningfields about three and a half years ago as a bartender. It was certainly the most challenging role I’d taken on as a bartender at that point with the sheer size and scope of the menu. After a few months of learning, development and a busy summer I moved across to the New York Street site for its grand opening. It was soon after Christmas that I decided the management route was where my focus should lie. I applied for duty manager of the new site in Leeds and thankfully was successful in my bid to finally wear a suit. My initial role was as bar manager and I believe it was about one year later I made it to Assistant General Manager. Another year and a bit later and I’m General Manager. Quite a whirlwind époque in my career, but certainly testament to the training and development provided by my mentors and the company as a whole.
Broadly speaking my role is to put in place and manage a team which delivers outstanding service with the great product we have on offer here. It’s about creating a culture within the line-up which promotes our companies core values. We have a number of monthly and annual KPI’s to hit which certify that the business is being soundly run and the balance of the business, the guest and the staff are all in harmony. If we have the right people, in the right places, within a solid “core” culture these should be achieved.
Lateness, dawdling and people who chew loudly!
An airline pilot. I actually studied and received a bachelor’s of Engineering in Aviation Technology with pilot studies.
Difficult to say, I’m just settling into my role as GM at the moment. I could be looking at a bigger unit, or the operations side of things is always a consideration, and certainly on the apogee of the trajectory I’m on, fingers crossed!
Probably the White Martinez. It’s been on the menu for a while now, albeit with minor alterations along the way, but the simple balance of a healthy amount of gin and a premium vermouth along with a hint of lemon is classic and timeless. Long may it reign.
Complete and total accountability and the pressure this engenders. It’s a terrifying prospect to know that the buck doesn’t travel any further at this level. It’s your unit, your guest experiences, your staff. This stress is the biggest challenge but correspondingly the biggest motivator.
Something I consistently affirm and pledge to my staff is the concept that if you work hard and dedicate yourself to this business, you will progress and you will achieve your goals. The opportunities are so vast and fairly rewarded within Living Ventures that it’s a simple mantra to follow if you want to succeed.