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.
Gender pay gap report
THE ALCHEMIST CURRENTLY HAS 12 SITES ACROSS THE UK INCLUDING 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 NOTTINGHAM, CARDIFF AND BRISTOL, BRINGING MANY MORE CAREER OPPORTUNITES 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.ScarlettTommySara
The Alchemist Trinity Leeds
I started my career as a host at The Alchemist Trinity. After 10 months, I moved over to The Alchemist Spinningfields for a year and 2 months to help with the re-opening after an extensive refurbishment. I then moved to the Alchemist New York Street as Business Development Manager where I have been for 1 year and a half. I am now about to start a new role as Business Development Training Manager!
The role is multi-dimensional. From running large scale events to schmoozing Top 100s, there is never a dull moment. Daily you deal with customers, general enquiries, stock takes, host training, networking and running events! All this is achieved by working closely with a team to ensure the business is running at its best!
The sound of the phone after 4 rings!
A toss up between a Princess and a Writer!
Due to our expansion plans and the opportunity of progression I hope to manage a team of regional Business Development Trainers.
Rhubarb & Custard Sour!
When I initially started the role, I was quite shy which was initially challenging in a Business Development role. The combination of meeting potential new top 100’s, attending networking events and being the face of the business has allowed me to come out of my shell.
Be yourself and enjoy being a part of The Alchemist family. If you have a passion in something, make yourself heard. The growth of the company gives opportunities you might not think are there.
I got my experience starting out as a Kitchen Porter in a busy country gastropub, and within two years had worked my way up to Head Chef.
I started at The Alchemist Bevis Marks in October 2015 as a Sous Chef, working under Romulo Silva, until April this year when I took over as Head Chef.
As Head Chef, it’s my job to organise and oversee the running of the kitchen, which includes everything from controlling stocks, to training staff, and organising events for corporate clients. Working with my Sous Chefs and the Front of House team, I guarantee that customers have an excellent experience at The Alchemist, by ensuring that all food that goes out of the kitchen is to the highest standard.
Messiness. I like to cook clean, which means that I believe the kitchen should remain organised even at the busiest times.
An astronaut. But I don’t know if I could have hacked the freeze-dried food.
I’m still working that out… Ask me again in 4 ½ years’ time.
Smoky No. 2. Not too sweet, with a good balance of flavour.
We’re always looking to expand our team with excellent new people, so a large part of what I do involves recruitment. It can be hard work, but it’s definitely worth it when you find the right person for the job.
There’s a strong team ethic at The Alchemist and we all support each other to get the best end result, which is satisfied, happy customers. Work hard and play your part for the team, and good times and rewards will follow.
Land of absurd, Poland!
I started in Australasia Manchester both on expo and in the kitchen, and I’m glad I did, because nothing hardens you as much as kitchen banter!
I then moved to Leeds and started as a server in Greek Street, met tons of people, and learnt a lot about service
My role is to overlook servers, support them, ensure smooth operation during shifts and look after all things ‘restauranty’
No team work. Stop being selfish!
I wanted to be an attorney but then I realised I didn’t want to defend the morons.
I don’t know where exactly but developing further, learning new things, progressing, I can’t stand stagnancy.
Grapefruit and apricot martini, perfectly citrusy and tart
Implementing the beach ball theory probably, which means understanding others’ point of view (even when they’re utterly wrong)
Put in the work, learn the specs, enjoy the ride and amazing things will happen!