Careers
Working here
What it is like to work in this pizzeria, and how to apply.
Why people stay
Describe what makes this a good place to work. Be specific: hours, autonomy, the quality of the work and who they report to.
Say plainly what you expect in return. A page that only lists benefits attracts the wrong applications.
What we offer
- A clear description of the role
- Salary stated in the advert
- A named person to talk to
- An answer either way
How we work
The dough is the dish
Everything else is a topping on two days of work.
Short menu, sharp prices
Fewer pies, done nightly, priced fairly.
Walk-ins welcome
Half the room is kept for whoever turns up.
Feed the room, not the feed
Pizza is for eating hot, not photographing cold.
Current openings
- Head pizzaiolo, full time
- Sous chef, full time
- Front of house lead, full time
Send us a message
Use the details below, or send a message and someone will come back to you. Tell us a little about what you need so the reply is useful.
- Your phone number
- Your email address
- Your street address
What happens next
- We read every message ourselves
- You get a reply within one working day
- If we are not the right fit, we will say so