Head Chef

Spring Street Pizza is expanding, with the launch of our bar next door opening this autumn. The bar develops the Spring Street Pizza experience, offering a New York Italian drinks and bar food menu - Negronis, martinis, spritzes, a short wine list on tap - alongside a small plates menu built for sharing: daily house-made focaccia, crudo, fritti, and our signature red-sauce meatballs, all made from scratch and made with the same care, attention and produce that we are known for.

We're looking for a Head Chef (Bar) to run and own the day-to-day operation of the bar kitchen. This is a hands-on leadership role for someone who wants full accountability for a small plates kitchen - its team, its standards, and its service - built around housemade produce and precise technique. You'll work alongside a Head Pizza Chef, who runs the pizza kitchen at Spring Street, with our Executive Chef supporting both teams on menu development and wider culinary direction. Ideal for a chef with small plates or bar-dining experience who's ready to lead and take genuine ownership of their own operation. This is a 50 hour full-time role.

Key Responsibilities

• Own and run the day-to-day operation of The Bar at Spring Street kitchen, including team, standards, and service.
• Lead day-to-day kitchen operations, running both prep and live service.
• Own consistency and quality across the small plates menu.
• Recruit, lead, train, and develop a small, agile team, building a strong and positive kitchen culture.
• Manage kitchen rotas, ordering, stock control, and supplier relationships.
• Own food costing and GP targets for the bar kitchen.
• Support with prep for Spring Street Pizza.
• Maintain the highest standards of food safety, hygiene, and HACCP compliance.
• Work with the Executive Chef on recipe development and seasonal menu evolution.
• Work alongside the Head Pizza Chef and the bar team to ensure a joined-up experience across both kitchens and the floor.
• Act as the senior point of accountability for the bar kitchen, including opening, closing, and full service ownership.

What You’ll Bring

• Proven experience as a Senior Chef, Sous Chef, or Head Chef, ideally within small plates, bar-dining, or similarly fast-paced concepts.
• A track record of leading and developing a small, agile kitchen team.
• Excellent technical skills and a genuine passion for fresh, housemade produce.
• Strong organisational skills, with the ability to manage costings, ordering, and rotas.
• Solid understanding of food safety and hygiene standards, with relevant certification.
• A calm, hands-on leadership style and the ability to perform confidently under pressure.
• Confidence taking full ownership of a kitchen operation, rather than working within someone else’s structure.
• A collaborative mindset and enthusiasm for being part of a growing, multi-venue hospitality group.

What We Offer

• £50,000 - £52,000 per annum, depending on experience.
• 5.6 weeks paid holiday (inclusive of public holidays).
• Staff meals during shifts.
• Staff discounts and team socials.
• A welcoming, energetic team environment.
• Ongoing training and opportunities for internal progression.

Why Work With Us

• Exciting Concept: Be part of an ambitious new bar concept from a Michelin-starred chef.
• Career Progression: Clear pathways and internal promotion opportunities as we grow.
• Competitive Compensation: Fair pay with transparent tronc and performance recognition.
• Work-Life Balance: Respectful rota planning and fair scheduling.
• Development Opportunities: Ongoing learning and growth.
• Inclusive Culture: A diverse, welcoming, and people-first environment.
• Access to our benefits portal from day one: access to our benefits platform with high street discounts and 50% off food and drink from all our venues.