Head Chef - All Roads Brixton - London
Chef & Cook, Brixton, Lambeth
Head Chef - All Roads Brixton - London
Salary not available. View on company website.
Chef & Cook, Brixton, Lambeth
- Full time
- Permanent
- Onsite working
Posted 2 weeks ago, 10 Apr | Get your application in now before you miss out!
Closing date: Closing date not specified
Job ref: 120e8cee12be49c3972781bf44bd1f9f
Location ref: Brixton, Lambeth
Full Job Description
Running sections and supporting the pass
- Prep planning, organisation and consistency
- Supporting ordering, stock control and minimising waste
- Training and developing junior chefs
- Maintaining high standards of cleanliness and food safety
- Working closely with the founders on menu development
- Managing service flow and stepping up to lead when needed
WHAT'S GOOD HERE
- Fair rotas, planned ahead
- Balanced schedules that make sense
- Proper breaks, always
- 30% off food + wine
- First drink on us
- Tronc shared properly + surplus redistributed
- Occasional team perks
- Proper family meal every shift
- Cost price meat + wine
- Staff socials - time with your team
- Your birthday off
- Clear structure and expectations
- Real development with the founders
- Room to grow with us
We're building this properly. If you've got it, you'll want in early. Not for everyone and that's the point.
This role is for someone who genuinely cares about food. You may not already be a 'Head Chef' but you will be ready to confidently step into your own!
You're curious, thoughtful and always looking to push further. Eager to learn more, but also ready to share what you know.
You should be confident enough to speak up, contribute ideas and help shape the kitchen, while working with respect for others and their contributions.
You take pride in the details and want to cook food that actually means something.
We're building a strong, collaborative kitchen and want people who are part of that.
All Roads has always been about people. Food, music, energy and creating spaces where people come together.
We started with supper clubs and built this slowly. No big backing, no shortcuts. Just people showing up, again and again. Sold out nights, word of mouth, residencies, collaborations. Proper support that's never watered down.
Now we're opening our first neighbourhood restaurant in Brixton.
The food matters. Good ingredients, cooked properly. Thought out plates that actually hit.
No frills. Just real food, done well, in a space that feels like home.