Baker

Impala, our newest restaurant will open its doors in Spring of 2026. Led by chef Meedu Saad, co-owner and executive chef of Kiln, Impala is an open fire grill restaurant, with influences from North Africa to North London. This project is a culmination of recipes and techniques collected from the unruly metropolises that have shaped Meedu’s cooking.

Our restaurant's larder is built across the seasons, and an absolute focus on quality of ingredients founded upon long term farming projects. The room, led by Fanny Derozier, who has spent the last six years at Kiln, will have an atmosphere which recalls the energy of the Friday markets of Cairo, colliding with a Soho bar. The wine list, led by Penny Vine and Martina Lanarch, will focus on offering multiple cuvées and vintages from producers whom they are inspired by.

We’re looking for people who are passionate about what we do, excited by the Super 8 vision, and eager to be involved in shaping something new. This is your chance to grow with us and help create a restaurant that reflects the creativity and energy of our team.

As Baker, you will support the Head Baker in creating a harmonious and efficient kitchen environment, taking ownership of the preparation and delivery of exceptional baked goods while contributing to a positive and collaborative team culture.

What you’ll be doing:

Prepare, bake, and present breads, pastries, and other baked goods to the highest standards of quality and consistency.
Support the Head Baker in maintaining an organised, efficient, and positive kitchen environment.
Ensure all baked products meet the restaurant’s standards for flavour, texture, and presentation.
Assist with recipe development, tastings, and trials to continuously improve and evolve our offering.
Contribute knowledge and maintaining best practices.
Maintain excellent organisation and time management to ensure products are ready for service.
Develop a strong understanding of our ingredients and suppliers to ensure the highest quality sourcing.
Adhere to food safety standards, maintaining a 5-star EHO rating.

What you’ll bring:

A genuine passion for baking, quality produce, and craftsmanship.
Experience working as a Baker or Pastry Chef in a professional kitchen or bakery (minimum 1–5 years preferred).
Knowledge of bread, doughs, fermentation, and baking techniques.
Pride in consistency, quality, and attention to detail.
A positive attitude and the ability to thrive in a fast-paced team environment.
Flexibility to work varied shifts across 5 days out of 7, including early mornings and late nights.
Full right to work in the UK.

What’s in it for you:

28 days annual leave, including bank holidays.
Access to training, courses, and development opportunities.
50% staff discount across all restaurants.
Complimentary staff meals during shifts.
Discounted dining at selected local partner restaurants.
Enhanced maternity leave and pension scheme.
Subsidised mental health support.
Cycle-to-work scheme.
Refer-a-Friend bonus scheme.
Opportunities for national and international supplier trips.
£300 contribution towards a work laptop (for salaried staff).