Head Chef – Brighton i360

£42,000 – £48,000 DOE + Bonus

Brighton i360 is one of the city’s premier visitor attractions, offering stunning views and memorable experiences for all ages. Our café, Roof Terrace, and corporate hospitality events showcase a vibrant and quality-driven food offering that highlights creativity, sustainability, and local produce.

We are seeking a passionate and hands-on Head Chef to lead the kitchen team in delivering consistently high-quality dishes across all food outlets. You’ll play a key role in day-to-day kitchen operations, team management, and ensuring that our menus reflect both innovation and our values of sustainability and guest satisfaction.

• Lead the BOH team in preparing and delivering high-quality food for the café, Roof Terrace, and private events.
• Support the development and execution of seasonal, creative menus that reflect Brighton i360’s brand and customer expectations.
• Ensure consistent presentation and taste of all dishes served, maintaining high culinary standards at all times.
• Work closely with the FOH and events team to coordinate food delivery and guest experience.

• Supervise, train, and motivate kitchen staff, fostering a positive, supportive working environment.
• Create and manage kitchen rotas to ensure appropriate staffing levels for operational needs.
• Support junior chefs in their development, encouraging a learning-focused culture within the kitchen.

• Ensure full compliance with all food hygiene, health, and safety regulations.
• Oversee implementation of HACCP, allergen control, and cleaning schedules.
• Maintain Brighton i360’s 5-star food hygiene rating through regular audits and inspections.

• Manage kitchen budgets including food cost, stock levels, and minimising waste.
• Work with suppliers to source high-quality, sustainable ingredients at the best value.
• Ensure accurate ordering, stock rotation, and inventory control procedures are followed.

• Assist in planning and executing corporate and private event catering, ensuring high standards of service and delivery.
• Help create bespoke menus for clients and support the events team on logistics and coordination.

• Hands-On Leader – Confident managing a team on the ground and setting the standard in kitchen operations.
• Creative – Brings flair and imagination to the menu while remaining practical and customer-focused.
• Organised – Able to manage multiple priorities, kitchen schedules, and stock efficiently.
• Sustainability-Focused – Values responsible sourcing and actively works to reduce waste.
• Team-Oriented – Works collaboratively with FOH, events, and management to deliver a seamless guest experience.
• Calm Under Pressure – Thrives in a busy service environment while maintaining control and positivity.

• Proven experience as a Head Chef or Senior Sous Chef in a high-volume or multi-outlet environment.
• Strong culinary skills and passion for quality, seasonal cooking.
• Knowledge of food hygiene regulations and safety procedures (HACCP).
• Experience managing a team, rotas, and kitchen operations.
• Solid understanding of food cost control and supplier management.

• Experience in visitor attractions, cafés, or event-based catering.
• Familiarity with sustainable practices and local sourcing.
• Understanding of modern dietary trends (vegan, gluten-free, etc.).