We don't offer jobs. We offer careers, communities, and the opportunity to be part of something that genuinely matters.
Every team member receives £2,000/year in personal development budget. This covers courses, stages at international restaurants, sommelier exams, and management training.
We were pioneers in introducing 4-day weeks for all kitchen staff. Work–life balance is not a perk here — it is a structural commitment backed by real scheduling.
7 of our current senior team started as trainees. We map your progression clearly from day one, with quarterly reviews and written advancement plans.
Every team member enjoys a monthly dining allowance at any Extrazcon location — because we believe our people should experience the very thing they help create.
Free access to our Employee Assistance Programme, monthly wellness days, and a dedicated mental health first-aider on every shift.
Work alongside a brigade representing 24 nationalities. Our team events, cultural celebrations, and shared meals make this a truly global kitchen family.
We're looking for a highly skilled Sous Chef to support Executive Chef Marco Riva in our flagship restaurant. You'll lead the brigade on service days and contribute to menu development.
Join Elena Fontaine's award-winning pastry team. You'll work on our acclaimed dessert menu, bread programme, and special event creations. Strong patisserie fundamentals required.
We're seeking refined, passionate service professionals for our flagship dining room. Previous fine dining experience is essential. Wine knowledge is a strong advantage.
Support our Events Director Priya Sharma in planning and executing private events, weddings, and corporate functions. Strong project management and communication skills required.
A paid, structured 6-month internship for culinary school students or recent graduates. Work across all kitchen sections under direct mentorship from our senior brigade.
We're seeking experienced hospitality professionals for part-time supervisory roles covering evening and weekend services. Ideal for those seeking flexibility without sacrificing quality.
"I joined as a commis chef two years ago. Today I'm running the fish section. The mentorship here is genuinely unlike anywhere else I've worked."
"The 4-day week genuinely changed my life. I've gone from burned-out to excited again. I've recommended Extrazcon to every chef I know."
"I started my internship here sceptical of corporate culture promises. Two months in, I can say this is the most human, skilled, and inspiring team I've encountered."