Full-time  | Opening autumn 2026

Spring Street Pizza is expanding, opening a bar next door this autumn. Think New York Italian: Negronis, martinis, spritzes and wine on tap, alongside a tight, produce-led small plates menu built for sharing — daily housemade focaccia, crudo, fritti, and our signature red-sauce meatballs. Everything from scratch, everything with the care and produce we're known for.

We're looking for a Head Chef to own the bar kitchen — the kind of chef who's cut their teeth running a small plates operation in East London: a Shoreditch wine bar, a Hackney neighbourhood spot, a tapas-style room where the menu changes with the produce and the kitchen runs open, fast and tight.

This isn't a section within a bigger brigade. It's your kitchen. A short, sharp menu, and full accountability for standards, service and numbers. You'll work alongside our Head Pizza Chef (who runs the pizza kitchen next door) with our Executive Chef supporting both kitchens on menu development and wider culinary direction — but day to day, the bar kitchen is yours to run and build.

• Own the day-to-day operation of the bar kitchen — team, standards, prep and live service.

• Cook on the pass daily. This is a hands-on role, not an office one.

• Keep quality and consistency tight across a short small plates menu, where every dish has to earn its place.

• Recruit, train and develop a small, agile team, and build a positive kitchen culture from day one.

• Run rotas, ordering, stock control and supplier relationships — with the freedom to build relationships with the growers and suppliers you rate.

• Own food costings and GP targets for the bar kitchen.

• Work with the Executive Chef on recipe development and evolving the menu with the seasons.

• Support prep for Spring Street Pizza, and work with the Head Pizza Chef and bar team so both kitchens and the floor feel like one operation.

• Hold the highest standards of food safety, hygiene and HACCP compliance.

• Be the senior point of accountability — opening, closing, and full ownership of service.

• A Head Chef, Sous Chef or strong Senior Chef with real small plates experience — bar dining, wine bar kitchens, tapas-style or modern sharing menus. If you've run a room in Shoreditch, Hackney, London Fields or similar, this will feel like home.

• Produce-obsessed: you build dishes around what's good, keep techniques precise, and make simple food look and taste exceptional.

• Comfortable in a small open kitchen during a busy bar service — calm, quick and hands-on under pressure.

• Sharp on the numbers: costings, ordering, rotas and GP don't scare you.

• A natural leader of small teams, with a track record of developing people and keeping culture strong.

• Certified and solid on food safety and hygiene.

• Someone who wants to own an operation rather than work inside someone else's structure — and who's excited to grow with a multi-venue hospitality group.

• £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

• 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

Full-time  | Opening autumn 2026

Spring Street Pizza is expanding, opening a bar next door this autumn. Think New York Italian: Negronis, martinis, spritzes and wine on tap, alongside a tight, produce-led small plates menu built for sharing — daily housemade focaccia, crudo, fritti, and our signature red-sauce meatballs. Everything from scratch, everything with the care and produce we're known for.

We're looking for a Head Chef to own the bar kitchen — the kind of chef who's cut their teeth running a small plates operation in East London: a Shoreditch wine bar, a Hackney neighbourhood spot, a tapas-style room where the menu changes with the produce and the kitchen runs open, fast and tight.

This isn't a section within a bigger brigade. It's your kitchen. A short, sharp menu, and full accountability for standards, service and numbers. You'll work alongside our Head Pizza Chef (who runs the pizza kitchen next door) with our Executive Chef supporting both kitchens on menu development and wider culinary direction — but day to day, the bar kitchen is yours to run and build.

• Own the day-to-day operation of the bar kitchen — team, standards, prep and live service.

• Cook on the pass daily. This is a hands-on role, not an office one.

• Keep quality and consistency tight across a short small plates menu, where every dish has to earn its place.

• Recruit, train and develop a small, agile team, and build a positive kitchen culture from day one.

• Run rotas, ordering, stock control and supplier relationships — with the freedom to build relationships with the growers and suppliers you rate.

• Own food costings and GP targets for the bar kitchen.

• Work with the Executive Chef on recipe development and evolving the menu with the seasons.

• Support prep for Spring Street Pizza, and work with the Head Pizza Chef and bar team so both kitchens and the floor feel like one operation.

• Hold the highest standards of food safety, hygiene and HACCP compliance.

• Be the senior point of accountability — opening, closing, and full ownership of service.

• A Head Chef, Sous Chef or strong Senior Chef with real small plates experience — bar dining, wine bar kitchens, tapas-style or modern sharing menus. If you've run a room in Shoreditch, Hackney, London Fields or similar, this will feel like home.

• Produce-obsessed: you build dishes around what's good, keep techniques precise, and make simple food look and taste exceptional.

• Comfortable in a small open kitchen during a busy bar service — calm, quick and hands-on under pressure.

• Sharp on the numbers: costings, ordering, rotas and GP don't scare you.

• A natural leader of small teams, with a track record of developing people and keeping culture strong.

• Certified and solid on food safety and hygiene.

• Someone who wants to own an operation rather than work inside someone else's structure — and who's excited to grow with a multi-venue hospitality group.

• £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

• 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