Were building the opening team for a new restaurant in Fitzrovia , serving an ingredient-led British and Italian menu. Expect high pace, warm service, and a chance to shape one of Londons most exciting new openings

joining Town in Covent Garden.About the project

Luke Ahearne (previously of Lita and Luca) has joined forces with Stevie Parle (chef-owner of Town and Pastaio) to open Motorino in Fitzrovia this October. Luke is collaborating with Stevie to execute their joint vision of a modern London-Italian restaurant.For Luke,Motorinofollows on quickly from his head chef position at Lita in Marylebone, a Mediterranean bistro, which was awarded a Michelin star in under a year. Luke says, Opening Motorino with Stevie is a chance to create something new, bold and exciting in central London. For us its all about celebrating great produce, cooking with joy, and bringing my perspective on Italian food to Fitzrovia.Motorinois Stevies second new opening within six months - following Town - his critically acclaimed Covent Garden restaurant and bar. Motorino will showcase the best seasonal produce from Parles trusted suppliers, farms and friends in the UK and Ireland. Stevie says, Luke is a fantastic young chef, passionate about produce, obsessed by quality and consistency, and together we want to create something really special. Were determined to open thebest London-Italian we can. With Lukes food, Kevin Armstrongs world class cocktails and a wine list to match, we want to make Motorino the London-Italian this city deserves.Our restaurant celebrates seasonal British ingredients through modern and classic Italian dishes, open-fire cooking, whole-animal butchery, and thoughtfully sourced drinks. We work directly with regenerative farmers

including our own herd of cows

and build menus that evolve with the seasons.The group is led by Jonathan Downey , known for the Match Bar Group and Street Feast, now creating a new wave of modern, adaptable hospitality venues.Were looking for

At least 2 years experience in quality restaurants

Strong guest focus with a natural, confident presence

Curiosity about food and wine, eagerness to learn

Ability to handle pace and pressure while staying calm and warm

Team player with clear communication and consistency

Passion for creating memorable service in a positive environment

Happy to have every Sunday off (were closed Sundays)

What we offer

Competitive hourly rate with tronc

reviewed after probation

Sundays off, 28 days holiday, pension

Meals on duty, team discounts, progression opportunities

Training and development within a growing group

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