Daytime Café Kitchen Lead: Precision, Prep & Service

We are looking for a capable, organised and quality-drivenKitchen Lead / Café Chef to help run the food side of Salt & Fettle.

This is not a traditional restaurant head chef role. The food development and overall concept direction will be established before launch, so this role is focused onexecuting the menu well, maintaining consistency, leading prep and service, and keeping the kitchen organised, efficient and commercially sensible.

The kitchen is compact and the operation is daytime-led, so this role would suit a chef who enjoys structured service, strong prep systems, good presentation and high standards without the chaos of a late-night restaurant environment.

Key Responsibilities

• Lead day-to-day kitchen prep and service
• Execute the menu consistently to agreed standards
• Maintain strong presentation, portion control and food quality
• Follow and help refine recipe specs, prep systems and service routines
• Organise prep effectively for café service, member lunches, pre-orders and event catering
• Train and support junior kitchen staff / prep support
• Maintain high standards of hygiene, food safety and allergen control
• Manage stock carefully, rotate properly and minimise waste
• Identify stock needs and support ordering
• Keep the kitchen clean, calm, efficient and service-ready at all times
• Work closely with front of house to ensure smooth service

What We're Looking For

• Previous experience as a chef, café chef, kitchen supervisor, chef de partie or similar
• Strong prep and organisation skills
• Good understanding of food safety, allergens and kitchen discipline
• Able to work well in a compact kitchen and keep standards high
• Calm under pressure and consistent in output
• Commercially aware - understands waste, portioning and efficiency
• Happy to be hands on and part of building a new business from launch
• Interested in fresh, seasonal, health conscious and well presented food

Role Type

• Full time
• 40 hours per week
• Daytime led shifts, with weekends and occasional later event/catering work