Head Chef
$50,000–$52,000 year
On-siteLondon, England, United Kingdom or Arch, Bern, Switzerland
Job Summary
Run and own the day-to-day operation of The Bar kitchen, including team, standards, and service. Lead day-to-day operations by running both prep and live service, ensuring consistency and quality across the small plates menu. Recruit, lead, train, and develop a small, agile team while managing rotas, ordering, stock control, and supplier relationships. Own food costing and GP targets, maintain HACCP compliance, and support prep for Spring Street Pizza. Work with the Executive Chef on recipe development and collaborate with the Head Pizza Chef to ensure a joined-up experience across both kitchens. Act as the senior point of accountability for opening, closing, and full service ownership. This 50-hour full-time role is part of an ambitious new bar concept from a Michelin-starred chef.
Required Qualifications
- 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
- A genuine passion for fresh, housemade produce
- Strong organisational skills
- Ability to manage costings, ordering, and rotas
- Solid understanding of food safety and hygiene standards
- Relevant certification
- A calm, hands-on leadership style
- The ability to perform confidently under pressure
- Confidence taking full ownership of a kitchen operation
- A collaborative mindset
- Enthusiasm for being part of a growing, multi-venue hospitality group
Desired Qualifications
- Ideally within small plates, bar-dining, or similarly fast-paced concepts
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