Careers in the Aura kitchen and dining room
Five evenings, two days off, a kitchen still taking shape
We opened this year. Anyone joining now is not stepping into a finished system but helping to shape one.
The workplace
What it is like to work here
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Five evenings, two days off
We work Tuesday to Saturday and close on Sunday and Monday. Two consecutive days off each week is not a perk, it is how the house runs.
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A new kitchen still taking shape
We opened this year. Anyone joining now is not stepping into a finished system but helping to shape one.
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Plant cooking, all the way down
Fermentation, embers, long cooking and a zero waste routine. Anyone who wants to learn this does it here every day.
Open positions
Who we are looking for
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Kitchen Full time, Tuesday to Saturday
Senior chef de partie
You run one station of the tasting menu on your own, in prep and in service. You take charge of part of the daily ferments and pickles, and work out new courses directly with Almási Bálint. On the quieter evenings you carry a course to the table and tell its story yourself.
- At least four years in kitchens, one of them in an à la carte or tasting menu house.
- Confident knife and fire work, and a station that stays in order at the busiest point of service.
- An appetite for fermentation, long prep and a zero waste routine; plant cooking is not required, the will to learn it is.
- You are willing to step out to the guests now and then, and can explain where an ingredient came from.
Apply
Write us a few lines
We can ask for a CV later. First we want to know why you would come here.