Exec Head Chef - Brighton i360 £50-60,000 DOE Bonus The Brighton i360 is a leading visitor attraction in Brighton, offering unique experiences for guests of all ages. Our café, Roof Terrace, and corporate hospitality services provide high-quality food offerings that reflect our commitment to creativity, sustainability, and excellence in guest experience. The Executive Chef is responsible for the overall creative vision and execution of the food offering across all i360’s catering outlets. This role ensures the highest standards of food quality, presentation, and innovation while maintaining operational efficiency and budgetary control. The Executive Chef also leads the BOH kitchen team, ensuring smooth day-to-day operations, team development, and adherence to health and safety standards. Key Responsibilities Culinary Leadership & Menu Development Develop and implement innovative and seasonally inspired menus for the café, Roof Terrace, and corporate hospitality offerings. Ensure that all menus reflect sustainability, quality, and creativity, meeting customer expectations and enhancing the i360 brand. Collaborate with the FOH team to create exceptional food and beverage pairings for an outstanding visitor experience. Regularly review and adapt menu offerings based on customer feedback, market trends, and operational efficiency. Kitchen Operations & Team Management Oversee the day-to-day management of the BOH kitchen team, ensuring high performance and staff development. Recruit, train, and mentor kitchen staff to uphold best practices in food preparation, hygiene, and customer service. Foster a positive and collaborative kitchen culture that aligns with i360’s values and goals. Manage kitchen schedules, ensuring efficient workflow and adherence to labour cost budgets. Food Quality, Safety & Compliance Maintain the highest standards of food hygiene and safety, ensuring full compliance with local regulations and company policies. Implement and monitor HACCP procedures, allergen management, and food safety protocols. Conduct regular audits and inspections to maintain a 5-star food hygiene rating. Cost Control & Supplier Management Develop and manage kitchen budgets, including food cost control, waste reduction, and efficiency measures. Source and maintain strong relationships with sustainable and ethical and where possible local suppliers to ensure high-quality and cost-effective ingredients. Monitor stock levels, manage inventory, and implement waste-reduction strategies. Negotiate pricing and contracts with suppliers to maximize value without compromising quality. Corporate & Event Catering Oversee the catering operations for corporate and private events at i360, ensuring high standards of presentation and service. Work with the events team to design bespoke menus tailored to client needs. Ensure seamless execution of event catering, managing logistics, staff, and service quality. Behaviours Creative & Visionary: Brings fresh ideas and culinary innovation to enhance the food offering at i360. Leadership & Team Development: Inspires and develops a high-performing BOH team, fostering a culture of excellence and collaboration. Customer-Focused: Passionate about delivering exceptional dining experiences that exceed customer expectations. Sustainability-Driven: Advocates for responsible sourcing, seasonal ingredients, and waste reduction. Strong Communicator: Works effectively with suppliers, FOH teams, and senior management to align on goals. Highly Organized & Detail-Oriented: Manages kitchen operations with efficiency, precision, and consistency. Adaptable & Resilient: Thrives in a fast-paced environment and remains composed under pressure. Essential Skills & Experience Proven experience as an Executive Chef or Head Chef in a high-volume hospitality environment. Strong culinary expertise with a passion for seasonal and locally sourced ingredients. Experience in menu planning, kitchen management, and cost control. Knowledge of food safety regulations and compliance standards. Excellent leadership and people management skills. Strong financial acumen and ability to manage budgets effectively. Desirable Skills & Experience Previous experience in a visitor attraction, café, or event catering environment. Understanding of sustainable and ethical food sourcing. Experience working with corporate hospitality and bespoke event catering. Knowledge of modern food trends and dietary preferences (vegan, gluten-free, etc.).