Archie’s Herne Hill, South London
£50,000 including tronc, plus performance bonus
Two consecutive days off | Usually two evening finishes per week

Archie’s is looking for a talented Head Chef to lead the next stage of our Latin-American food development at Herne Hill.

The role has three main priorities: developing our menu alongside one of our senior Directors, training and developing the kitchen team, and ensuring consistently excellent execution during every service.

You’ll inherit a settled four-chef team, including two chefs who have been with us since opening, with no immediate recruitment gaps to fill.

This is a hands-on leadership role with meaningful creative influence, proper operational support and the potential to develop into a wider group-level position across Archie’s two London restaurants.

Archie’s is an ambitious neighbourhood restaurant—not a high-stress Central or West End London operation.

We are busy and take our food seriously, but our atmosphere is personal, collaborative and grounded in the local community. Our customers know us, our team knows each other and we believe excellent food can be delivered without creating an unhealthy kitchen culture.

The role offers:

• Two consecutive days off every week
• Sunday, Monday and Tuesday evenings off
• Usually only two evening finishes per week
• Regular evening finishes at approximately 9–10pm
• An established kitchen team with no immediate vacancies to fill
• Proper support with operations, recruitment and financial reporting
• Clear and achievable performance expectations

One of Archie’s senior Directors is already closely involved in menu development and will continue to work in partnership with the Head Chef.

Together, you will:

• Develop and evolve our seasonal menus
• Introduce new ideas while retaining the dishes our customers love
• Test, refine, specify and cost new dishes
• Balance creativity with quality, speed of service, customer appeal and GP
• Develop food for regular service, specials and private events
• Ensure menu changes are properly introduced to the kitchen team

You will have meaningful influence over the food, while benefiting from the knowledge and support of someone who already understands Archie’s customers and food direction.

• Lead, support and develop our established four-chef team
• Set clear expectations for preparation, presentation and service
• Train every chef to execute each dish correctly and consistently
• Identify skills gaps and provide practical coaching
• Develop stronger chefs and future kitchen leaders
• Create a culture based on pride, accountability, respect and continuous improvement

• Lead calm, organised and consistently strong services
• Ensure every dish meets its agreed specification
• Improve preparation, communication and kitchen organisation
• Maintain standards across brunch, lunch, dinner and private events
• Review service issues and turn them into practical improvements
• Deliver consistency regardless of which team members are working

Alongside these three priorities, you’ll take responsibility for:

• Ordering, stock control, waste and food GP
• Kitchen rotas and labour management
• Recipe specifications, allergen information and kitchen systems
• Food safety, hygiene and health and safety
• Equipment care and kitchen organisation
• Supporting approximately one to four private events each month

You’ll work within a clearly defined kitchen labour budget. Food GP, labour and customer-experience targets are agreed in advance and tracked transparently through Tenzo, with weekly and monthly performance reviews.

You may already be an experienced Head Chef, or you may be an accomplished Senior Sous Chef ready to take ownership of a kitchen with the right support around you.

You’ll need:

• Strong experience within a quality, busy professional kitchen
• The ability to lead, train and develop a small team
• Confidence contributing to menu development
• A sound understanding of food GP, stock, waste and labour
• A calm, organised and positive approach to service
• The ability to balance creativity with commercial reality
• High standards without shouting, ego or unnecessary drama
• The confidence to identify improvements and bring people with you
• The right to work in the UK

A Level 3 Food Hygiene qualification is preferred, although we can arrange this for the right candidate.

• £44,000–£47,000 total annual earnings, including tronc
• Additional achievable performance bonus
• Bonus linked to transparent food GP, labour and customer standards
• Two consecutive days off
• Sunday, Monday and Tuesday evenings off
• Usually only two evening finishes per week
• Free meals on shifts longer than six hours
• Staff discount at Archie’s
• Team outings, parties, incentives and rewards
• Direct access to the owners and senior decision-makers
• Potential progression into a group-level role

Archie’s Herne Hill is a colourful independent restaurant, bar and event space moments from Herne Hill station and opposite Brockwell Park.

We serve quality-led food throughout the day—from brunch and lunch through to dinner—alongside drinks, music, private parties and community events. Our open kitchen sits at the centre of the restaurant, and we care about creating somewhere that is as good to work in as it is to visit.

If you want meaningful influence over the food, an established team, sensible working patterns and the opportunity to make a visible difference within a growing independent business, we’d love to hear from you.

Please apply with your CV and a short note explaining what interests you about Archie’s and what you would bring to the role.

Job type: Full-time, permanent
Location: Archie’s Herne Hill, London — in person
Expected earnings: £44,000–£47,000 including tronc, plus performance bonus