temper is a unique restaurant group by renowned BBQ chef Neil Rankin, in partnership with Managing Director, Sam Lee, that specialises in live fire cooking. Everything is cooked in front of guests eyes using only wood and charcoal in an open kitchen and fire pit in the middle of the restaurant. Our first restaurant, specialising in whole animal barbecue with a South American twist, was opened in the heart of Soho in November 2016. Alongside the tacos and meat, temper Soho has a considered wine list focusing on the New World wines, particularly South Africa and Australia. We opened our second restaurant in July 2017, right in the heart of the City; temper City offers the same open kitchen and live fire cooking concept with a wine focus on North and South American, complimented by an extensive gin menu, each with its own gin and tonic and martini serve. We're growing fast. We aim to have 6-7 restaurants in the next few years and we're on the lookout for talented, passionate people to join us. It's not an easy job – it's a fast-paced business and we expect a lot from or employees but we offer broad training, a vibrant workplace environment and everyone is rewarded with support and the opportunity to flourish and to develop their career within one of the most exciting restaurant groups in the UK. Keep an eye on our linked in page and our website for any jobs we have advertised. If you can't see anything posted but think you'd be a great fit and are interested in talking to us, send us your CV and a covering letter to careers@temperrestaurant.com