Head Chef

Job Description

The Head Chef at Spread is responsible for leading the kitchen operation and shaping the food offering in line with the business’s quality standards and creative direction.

The role focuses on developing and delivering a concise, high-quality menu, maintaining strong operational standards, and building a calm, organised kitchen culture. The Head Chef works closely with the owner to evolve the food concept while ensuring consistency, cost control, and efficient day-to-day service.

This is a hands-on leadership role combining cooking, menu development, team management, and kitchen operations within a growing, independent café environment.

Key Responsibilities

• Lead day-to-day kitchen operations, including prep, service, and hygiene standards

• Develop and maintain a focused menu that aligns with the café’s identity and customer base

• Manage food quality, consistency, and presentation

• Oversee stock ordering, supplier relationships, and food cost control

• Recruit, train, and manage kitchen staff, fostering a positive and professional culture

• Ensure compliance with food safety and health & safety standards

• Collaborate with the owner on menu development, events, and future growth plans

What We’re Looking For

• Proven experience as a Head Chef or strong Sous Chef ready to step up

• Strong organisational and leadership skills

• Experience working with seasonal, quality-led food in a café or casual dining environment

• Commercial awareness around food margins and kitchen efficiency

• A calm, solutions-focused approach to service

Job Requirements

Required Experience

• Proven experience as a Head Chef or Senior Sous Chef in a quality-led café, restaurant, or casual dining environment

• Strong background in brunch, daytime food, or small seasonal menus

• Experience running day-to-day kitchen operations, including prep, service, and rotas

• Solid understanding of food cost control, GP targets, ordering, and stock management

• Confident knowledge of food safety, hygiene, and kitchen compliance

• Experience leading and developing a small kitchen team

Key Traits & Personal Qualities

• Calm under pressure – able to run service without chaos or ego

• Quality-driven – cares deeply about consistency, flavour, and presentation

• Organised and structured – plans ahead, keeps systems tight, reduces waste

• Commercially aware – understands margins, portion control, and cost efficiency

• Collaborative – works closely with the owner and front-of-house team

• Hands-on leader – leads by example, not from the pass shouting

• Open-minded and creative – enjoys developing menus but within clear constraints

• Reliable and accountable – takes ownership of standards and outcomes

Job Location

170a Lavender Hill
London SW11 5TG