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What will it be like?

We're not going to sugar coat it too much. When the sun is out, the pressure is on even more. We deliver top notch dishes to our raving fans from 7am through till late in the evening. Seven days a week. Even more some weeks. On the flip side,  you'll get to be part of a truly passionate brigade and a company that really what to be the best they can, with the best of people and the best ingredients they can source.

What will I be like?

You'll be passionate about our industry, you're on a journey about being the best and learning as much you can. You might be climbing the rungs of the career ladder, or you might be at the top looking for a new challenge. You'll have a drive that you don't see in many people, with an eye for detail that frustratingly you've seen or worked with people that don't.

What are we like?

We love hospitality. It is what gets us out of bed in the morning and it’s the reason Mark Cribb opened the Urban Beach Hotel 14 years ago. Since then, the Urban Guild group of venues has grown to include Urban Reef restaurant, The Wood Oven and our newest site Urban Garden.

We will invest in your development, we'll make sure you get the training you need to work safely. We'll support your from day one with the potential to grow and level-up skills in butchery, fishmonger, smoking & curing, wine training and seasonal food & farming, the possibilities are all there; We’ll make sure opportunity is your friend.
 
We work hard, but we work together. It’s not a cliche here that your team are there to support you and you are there to support them. Over the years we’ve met some amazing colleagues that have become trusted friends, because when the kitchen is pumping you need people in your corner; We’re super friendly and give good hugs. Even in the kitchen.

We're working on making everyone's lives a little bit better every day. We have plans for a four day working week with no spilt shifts (no joke) But we do promise two days off in na row whilst we work on reaching that goal. We have pension plans for those who like to plan for the future. We're grown ups who care about our businesses and the people that work in them.  


OUR CULTUREWe want you to learn from the best people out there, we want you to be inspired, to learn new skills and refine those that you already know.

We want to be part of a revolution where our chefs have a great quality of life in and out of the workplace and support The Burnt Chef Project in it's advocacy to educate and train the hospitality industry to manage mental health both personally and aid in that of others through both focused wellness and mental health improvement policies that aim to reduce stress and decrease risk of poor mental health and training courses to improve the understanding of mental health.

We surround ourselves with great suppliers, and really get to know the producers of the food we buy & prepare. We let you spend time with them as they share their passion with you. Steve Lamb - From River Cottage hosts a smoking & curing day. We go out with the fisherman on day boats and catch the fish the we sell in our restaurants. We wander through the forest foraging for mushrooms, and spent time walking through the fields of the dairy farmers herding up and feeding the animals. We get obsessive over eggs, and passionate about plant based chefs leading the way in a growing sector.

What's on offer?
We're currently searching for the following roles:

Sous Chef - Urban Reef
CDP - Urban Guild
Kitchen Porters - Urban Guild
Pizza Chefs - The Wood Oven

Ready to apply? Email us with your CV and cover letter introducing yourself  to joinus@urbanguild.co.uk
and we'll be in touch. Hugs x

Meet the people & the producers...

You'll get to work alongside some passionate people and producers.
We want you to learn and grow with us...

Chef Quentin

Originally trained to be an engineer, Quentin soon discovered that he had a real talent in cooking banging dishes for the people of Dorset.

His career has seen him work for some casual dining chains (can we say the W word?) amongst some great local businesses such as The Larder House. Alongside this Q has laucnhed a few pop ups with the Swinging Grill, Syron & Yorkshire Pudding Wrap Co to name just a few

Photo credit; Kris Hall - The Burnt Chef Project

Chef Nick

Nick was inspired by chefs he watched in the kitchen whilst he worked as a kitchen porter in a local pub. From that he went to college to hone on on his passion whilst working in the kitchens getting some real life hands-on experience. Before you knew it, he was working full time in some great local independent restaurants and climbing up the ladder of the brigades.

More recently Dorset was lucky enough for him to relocate with us, where he has really enjoyed the sea side life with his wife & daughter. Traditionally Nick has always been a 'meat loving' chef but is currently feeling massively inspired by how much fun he can have cooking a more plant based menu.

Photo credit; Richard Budd

Open Air Dairy

Developed out of a friendship formed when Tom Foot and Neil Grigg met at the Seale Hayne Faculty, University of Plymouth in Devon where they both studied agriculture.

The Open Air Dairy is unique in its approach to UK dairy farming. Currently the only large scale dairy farm in Europe that is milking cows in the field as they graze, Tom Foot and Neil Grigg are producing milk from pasture fed dairy cows which are milked in mobile milking parlours which follow the cows in the field!

We use these guys for some great dishes including Q's Posh Cheese Toastie and are planning a Chef's day out soon to the farm for a visit..

Dean Starling

We love keeping in touch with those who used to work for us too but have left to further their career and take it in a new direction.

Dean was our Executive Chef for the Urban Guild and. Now he's one of the best Development Chefs out there and is about to
embark on a very exciting new role with Virgin Voyages

Ready to apply? Email us with your CV and cover letter introducing yourself  to joinus@urbanguild.co.uk
and we'll be in touch. Hugs x

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