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Wildwood

Chef

Ely
£16.00/hr
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The role

This isn’t just cooking food, it’s about creating moments. As a Chef, you’re right at the heart of the action. You’ll bring the energy to the kitchen, set the standard, and make sure every dish that leaves the pass feels like it belongs somewhere special.

Our kitchen has three sections: Pizza, Pasta, and Grill, so there’s always something new to learn and get stuck into. Don’t worry if you don’t know every section already, we’ll teach you everything you need to know. Bring the right attitude, a passion for great food, and we’ll help you build the skills to smash it in the kitchen.

Why you’ll love it here

  • Competitive hourly rate + great service charge
  • Full training - we’ve got you
  • Regular check-ins and coffee chats with your manager
  • Access to Wagestream (flex your pay your way)
  • Real progression opportunities - grow with us
  • Flexible shifts
  • Closed Christmas day

Reasons to use Rodeo

I’m in my final year doing Economics and I don’t know whether to apply for grad schemes now or do a masters first. What do you think?

Honest answer — it depends on where you want to end up. A lot of top grad schemes (Big 4, civil service, banking) don’t need a masters. Let’s look at the ones you’d be competitive for now, and we can decide if a masters actually adds anything.

Also worth knowing: most autumn 2026 applications are open now. Timing matters more than you think.

Start with a chat, not a search bar

Grad scheme, placement, apprenticeship? Not sure what you want yet — that's fine. Your agent talks it through with you and turns "I have no idea" into a shortlist.

P

Graduate Consultant — 2026 Scheme

PwC·London, UK
£35,000/yr

Why you're a good match

Strong

Your economics background and your summer at a regional bank line up with what PwC looks for on the consulting scheme. Applications close in four weeks.

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It searches the market for you

Every day your agent scans the market matching roles against what actually matters to you, not just keywords on a CV.

Why you're a good match

You’ve got the grades and the economics background, and your bank internship is exactly the experience this scheme looks for. Apply soon — deadlines close within the month.

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Strong

Experience fit

Your summer at the bank plus your econometrics coursework map directly to the day-one responsibilities on this scheme — client modelling, market briefings, and deal support.

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Strong

Only hits

No noise. No "maybe this fits." Just roles with a clear explanation of why they're right — and where to focus when applying.

Who we are

Wildwood, now part of the Bow Street Group, is all about Italian-inspired food, great cocktails, and welcoming spaces where people love to come together. We're on a mission to make Wildwood better than ever, investing in our restaurants, our people, and every guest experience.

With 28 restaurants and big expansion plans for 2026, there’s serious room to grow with us!

The vibe

Think great food, high standards, a fast-paced kitchen, and a team that knows how to have fun while getting the job done.

  • No egos. No shouting. Just real people working together, supporting each other, and taking pride in every plate that leaves the kitchen.
  • We work hard, keep the energy high, and look out for each other because when the kitchen is buzzing, the whole restaurant feels it.

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Everyone’s welcome

We’re building a team that reflects the world around us. All backgrounds, experiences, and perspectives are encouraged - it’s what makes us stronger.

Our culture

Our culture is shaped by three core values: Creativity - always looking for better ways to do things; Ownership - taking responsibility and making things happen; and Collaboration - working together to achieve shared success. If these values resonate with you, we'd love to hear from you.

For Wildwood’s privacy notice, click here. For Harri’s privacy notice click here.

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Jessica, London

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Skills

food waste monitoring systems
types of whisks
comply with food safety and hygiene
store raw food materials
manage staff
design indicators for food waste reduction
use food preparation techniques
think creatively about food and beverages
instruct kitchen personnel
plan menus
maintain customer service
work in a hospitality team
handover the food preparation area
use reheating techniques
use culinary finishing techniques
use food cutting tools
use resource-efficient technologies in hospitality
develop food waste reduction strategies
control of expenses
maintain kitchen equipment at correct temperature

Location

15 High St, ELY CB7 4LQ, UK

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