Are you
ready to
become the
Alchemist?

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.

The Alchemist Ethos

To give to every member of The Alchemist a subconscious understanding of the foundation of their professional role, thus allowing all conscious thought to be focused on a personalised approach to guest awareness and interaction

Developing Careers Through Apprenticeships

Jobs

We ensure our teams get rewarded for the job they do. The training is tough and the job is not always easy, but people are our greatest assets and we ensure our pay & benefits are competitive to recognise and reward this.

Team Tales

Rhiannon Taylor

Floor Ist, St Martins Lane

How old are you? 23

Where did you start your career? The Alchemist New York Street

Give us a brief timeline of your career with the alchemist to date. I started in 2014 as a busser while studying, then I was encouraged to train as a server and I loved it. Then moved abroad, but came home in time for the opening of the alchemist newcastle. There, I became an in-store trainer and over time, head server! I have just moved to London for the opening of St Martins Lane.

Tell us about your role I make sure that my restaurant team are happy! By making sure the restaurant runs smoothly with exciting incentives, ongoing training both in groups and 1 on 1. I introduce new staff to the circle, encourage progression for everyone, develop my in-store trainers and train managers for the company.

What are your pet hates in the workplace? Anything along the lines of “it’s not my section” or “that’s not my job.”

When you were little, what did you want to be when you grew up? I wanted to be a teacher or a scientist. Training teams in the alchemist seems to fit in with that!

Where do you see yourself in five years’ time? Continuing to develop our wonderful restaurant teams, either as head server of multiple venues or as part of the operations team.

What has been your biggest challenge in your current position? Learning to overcome my fear of public speaking! As a trainer, I lead group training and meetings, so it is vital to be able to speak clearly to large groups – something I used to be terrified of doing.

What advice would you give to someone just starting a career with the alchemist? You will be challenged and learn about so many different concepts and perspectives. It will seem a bit scary at first but bear with us, ask for help from our wonderful trainers and you’ll see why it is we do what we do.

Erik Fletcher

Bartender, Liverpool

Where are you from? Wirral

Where did you start your career? Saint Pierre Park Hotel, Guernsey

Give us a brief timeline of your career with The Alchemist to date I started as a barback for the Liverpool venue when it opened around 2 and a half years ago. Then I progressed to bartender.

Tell us about your role The most important part of my role is to put on a show for our guests! Fundamentally, to make sure that they have a fantastic experience and create great memories!

What are your pet hates in the workplace? A messy station! I like everything to be in it’s place.

When you were little, what did you want to be when you grew up? I actually wanted to be an engineer

Where do you see yourself in five years’ time? I have realised that I have a passion for sales, which has led me to winning two trips of a lifetime (Jamaica and Hawaaii!) through incentives. I would love to eventually progress into a sales-focused role.

What is your favourite alchemist drink? Pot O’Gold

What has been your biggest challenge in your current position? Getting through Christmas! The festive period is crazy haha!

What advice would you give to someone just starting a career with The Alchemist? Create a bond with the team because they will become your closest friends, your family.

Chloe Black

Restaurant Manager, Nottingham

Where are you from? Wolverhampton

Where did you start your career? The Oast House, Manchester.

Give us a brief timeline of your career with The Alchemist to date. I started in January as part of Nottingham’s opening team as a bartender then shortly after became in ist then finally got a management role in June.

Tell us about your role I look after the floor and host teams, making sure they’re happy with work whilst also making sure they are keeping our guests happy! I am responsible for the running of the shifts from start to finish, including breakdowns to ensure a smooth start for the shift after.

What are your pet hates in the workplace? I’ve got an obsession with punctuality! To be early is to be on time in my books!

When you were little, what did you want to be when you grew up? An artist, I've always loved painting

Where do you see yourself in five years’ time? Possibly a general manager somewhere, not completely sure yet which route to take as there are so many options with this company!

What is your favourite Alchemist drink? Iced charcoal latte.

What has been your biggest challenge in your current position? Having never had a team of my own before, I found recruitment quite tricky as I always want to find the perfect person for the role!

What advice would you give to someone just starting a career with The Alchemist? The possibilities with The Alchemist are endless so don’t worry if you are unsure where you want to grow. Go with how you feel at the time and if you change your mind try something else. There are so many career opportunities with this company!

Miguel Samuels

Junior Sous Chef – Liverpool

Where are you from? A big town called Northampton!

Where did you start your career? It all started when I move to Liverpool and got accepted on the kitchen apprenticeship with The Alchemist.

Give us a brief timeline of your career with The Alchemist to date. I started in december 2 years ago, helping on the prep and desserts sections. As my confidence and knife skills grew, I made my way around every section within 6 months.Due to my hunger to learn, I was promoted to Junior Sous Chef a few months down the line.

Describe your role in no more than 100 words. My role is quite complex. Predominently it is to assist with the running of the kitchen. I pride myself on always being on hand to help with whatever is needed.

What are your pet hates in the workplace? Clutter! Everything should be pristine.

When you were little, what did you want to be when you grew up? I’ve actually always wanted to be a chef. Although it’s quite a grown-up ambition for a kid, my life goal has always been to eventually travel to poorer countries to help as many people in need with my own two hands.

Where do you see yourself in five years’ time? I accept nothing but moving forwards, so I would love to make it to Sous Chef in the next year. From there my dream would be a head chef running my own unit.

What is your favourite alchemist dish? Keralan Curry

What has been your biggest challenge in your current position? Getting over my self-doubt but trust me I’m working on it!

What advice would you give to someone just starting a career with the alchemist? Keep pushing yourself. Learn a skill, master it and then move to the next. Never forget to love what you do! Cooking can be stressful but it’s fun and it puts a smile on people’s faces and there’s no greater feeling than that!

Meet The Team

Our vision is to serve up an innovative, theatrical, cocktail and casual dining experience, that combines molecular mixology with great service and knowledge from its creative team. Got a question? Let us introduce you to our circle members and feel free to get in touch through the form below.

Simon Potts
Managing Director
Mark Burville
Operations Director
Victoria Stewart
Finance Director
Paul Mitchell
Property Director
Jenny McPhee
Head of Brand
Felix Crosse
Head of Bars
Hannah Plumb
Head of Restaurants
Seamus O’Donnell
Executive Chef
Lyndsay Jones
Head of People

Venues

Experiences

Menus

JAN SALE
50% OFF

Are you
ready to
become the
Alchemist?

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.

Jobs

Sous Chef

Host – Part Time

Chef de Partie – Full Time/Part Time

Expeditor – Part Time

Bartender – Full Time

Server – Full Time

Barback – Full Time

Barback – Part Time

Host – Part Time

Business Development Manager

Team Tales

Rhiannon Taylor

Erik Fletcher

Chloe Black

Miguel Samuels

Meet The Team

Simon Potts

Mark Burville

Victoria Stewart

Paul Mitchell

Jenny McPhee

Felix Crosse

Hannah Plumb

Seamus O’Donnell

Lyndsay Jones

Contact the Team

Make a
Booking

Venues

Experiences

Menus

JAN SALE 50% OFF

Are you ready to become the Alchemist?

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.

Jobs

Sous Chef

Host – Part Time

Chef de Partie – Full Time/Part Time

Expeditor – Part Time

Bartender – Full Time

Server – Full Time

Barback – Full Time

Barback – Part Time

Host – Part Time

Business Development Manager

Team Tales

Rhiannon Taylor

Erik Fletcher

Chloe Black

Miguel Samuels

Meet The Team

Simon Potts

Mark Burville

Victoria Stewart

Paul Mitchell

Jenny McPhee

Felix Crosse

Hannah Plumb

Seamus O’Donnell

Lyndsay Jones

Contact the Team

Bevis Marks

BrindleyPlace

Brunswick St

Canary Wharf

Colmore Row

St John Street

Eldon Square

Greek Street

Gunwharf Quays

King Street

MediaCity UK

New York Street

Old Street

Spinningfields

St Martins Lane

St Mary Street

Trinity

Westgate

Make a Booking

JAN SALE
50% OFF

Are you
ready to
become the
Alchemist?

Make a
Booking