Culinary Collective
Waiter
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Michelin chef-backed bar snacks. Curated cocktails. Brilliant hospitality. The opportunity to help shape the bar experience of an already thriving pizza business.
Spring Street Pizza isn’t your average neighbourhood slice shop. Led by Michelin-starred chef Tom Kemble, we produce 18-inch New York-style pizzas made from in-house fermented dough, world-class ingredients and a relentless obsession with flavour. Think serious craft, serious fun and a guest experience that leaves people reaching for their phones to tell everyone they know.
For the next stage of our journey, we’re expanding into our neighbouring arch to create Spring Street Pizza Bar: a drinks-focused venue where cocktails and wine are paired with a New York-inspired cicchetti menu curated by Tom Kemble.
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We’re looking for a Front of House member who has a genuine passion for food, loves true hospitality rather than simply providing service, and knows how to make every guest feel at home.
The Role
You’ll be at the heart of the Spring Street Pizza experience, serving customers, bringing energy to the room and delivering warm, memorable hospitality from the first order to the final bite.
This is a hands-on role for someone who enjoys working in a fast-paced environment, takes pride in their craft and remains calm, organised and engaging during a packed dinner service.
Duties
- Taking orders, running food and serving drinks
- To engage and have fun with customers, making sure each experience is personal and sincere
- Being an expert on our products and Spring Street style, and maintaining the house standards
- Working in a collaborative team environment
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Experience
- Must have previous experience working in a hospitality environment
- Knowledge of food safety practices and regulations is essential (additional training will be provided)
- A genuine passion for all things pizza and creating great, sincere customer experiences
Hours
- Part time hours are between 16 - 24 hours per week.
- Full Time hours are between 28 - 34 hours. Weekend and evening availability is essential.
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