Gourmet Burger Kitchen, 1 Lindsey St, Barbican , EC1A 9HP

Working at Gourmet Burger Kitchen

It all started back in 2001 when three Kiwi guys set up the first Gourmet Burger Kitchen in London. Word quickly got around - and soon their fresh, quality burgers served up with a dash of personality and fun were a gigantic hit. Before long new restaurants started popping up all over the place - and now there’s 76 of them across the country.

But you know what we’ve learned along the way? GBK’s success is all about its people. Close-knit teams who love what they do and light up the place with laughter. People who think for themselves and enjoy doing things their way.

They’re our future, and we love ‘em.

" "You want to know why I joined GBK? It wasn’t just because of the amazing burger joy that we spread in our restaurants (although that played a huge part in my decision making), it was our core values and beliefs that I felt spoke to me on many levels. Our values are used within the business and form the pillar for all that we do, however for me I could see them forming a pillar for how I live outside of work too. The fact that you can go to a GBK in Manchester and see them living the belief that Laughter is good with constant smiles all round; Then shoot down to a GBK in Bristol and see them Sweating the small stuff paying attention to the detail really made me interested to know more. Another of our values; Don’t fake it, which you see with the authenticity of the brand- real people with real stories and the story behind the brand itself is what makes GBK so special. So my advice to you before you join any Hospitality brand is find out more about their core values and beliefs, do they match up to your core values and when you’re in one of the sites can you see those values being lived by their people? Our GBKers are some of the most loving, devoted, authentic and wild bunch I have ever worked with. I am proud to call them family. So if you want to join the GBK Family you know what to do.""
Olajide Alabi, Recruitment Manager

Others about us

GBK is great for opportunities, I started as a Front of house team member in Ealing after 3½ years, I was pushed to be a supervisor and assistant manager. If you put the work in, you can progress. But you must take initiative. You can’t expect hand-holding, stay hungry. I said I wanted to be Assistant Manager, what do I have to do etc, it was 7 months, and the opportunity was there

Jonathan

Assistant Manager

GBK is great for opportunities, I started as a Front of house team member in Ealing after 3½ years, I was pushed to be a supervisor and assistant manager. If you put the work in, you can progress. But you must take initiative. You can’t expect hand-holding, stay hungry. I said I wanted to be Assistant Manager, what do I have to do etc, it was 7 months, and the opportunity was there

You really have to stick together - it’s very close-knit. Whether it’s a big or small restaurant, there’s always a sense of camaraderie, a sense of trust between everyone."

May

Assistant Manager

You really have to stick together - it’s very close-knit. Whether it’s a big or small restaurant, there’s always a sense of camaraderie, a sense of trust between everyone."

Working in hospitality is hard graft but can be very rewarding. The people you work with and the characters you meet (regular customers and people from different walks of life) make it a unique path to follow. You’ll never be short of stories to tell!

Sid

Office Administrator

Working in hospitality is hard graft but can be very rewarding. The people you work with and the characters you meet (regular customers and people from different walks of life) make it a unique path to follow. You’ll never be short of stories to tell!