Spring Street Pizza - Bar
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.
Role Overview
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
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Own and run the day-to-day operation of The Bar at Spring Street kitchen, including team, standards, and service.
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Lead day-to-day kitchen operations, running both prep and live service.
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Own consistency and quality across the small plates menu
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Recruit, lead, train, and develop a small, agile team, building a strong and positive kitchen culture.
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Manage kitchen rotas, ordering, stock control, and supplier relationships.
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Own food costing and GP targets for the bar kitchen.
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Support with prep for Spring Street Pizza
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Maintain the highest standards of food safety, hygiene, and HACCP compliance.
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Work with the Executive Chef on recipe development and seasonal menu evolution.
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Work alongside the Head Pizza Chef and the bar team to ensure a joined-up experience across both kitchens and the floor.
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Act as the senior point of accountability for the bar kitchen, including opening, closing, and full service ownership.
What You'll Bring
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Proven experience as a Senior Chef, Sous Chef, or Head Chef, ideally within small plates, bar-dining, or similarly fast-paced concepts.
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A track record of leading and developing a small, agile kitchen team.
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Excellent technical skills and a genuine passion for fresh, housemade produce.
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Strong organisational skills, with the ability to manage costings, ordering, and rotas.
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Solid understanding of food safety and hygiene standards, with relevant certification.
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A calm, hands-on leadership style and the ability to perform confidently under pressure.
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Confidence taking full ownership of a kitchen operation, rather than working within someone else's structure.
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A collaborative mindset and enthusiasm for being part of a growing, multi-venue hospitality group.
What We Offer
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£50,000 - £52,000 per annum, depending on experience
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5.6 weeks paid holiday (inclusive of public holidays)
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Staff meals during shifts
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Staff discounts and team socials
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A welcoming, energetic team environment
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Ongoing training and opportunities for internal progression
Why Work With Us
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Exciting Concept: Be part of an ambitious new bar concept from a Michelin-starred chef.
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Career Progression: Clear pathways and internal promotion opportunities as we grow.
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Competitive Compensation: Fair pay with transparent tronc and performance recognition.
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Work-Life Balance: Respectful rota planning and fair scheduling.
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Development Opportunities: Ongoing learning and growth.
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Inclusive Culture: A diverse, welcoming, and people-first environment.
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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
