Head Chef / Sous Chef / Chefs in Brighton

Our Lounge Operations Chefs play a pivotal role in the success of our business. Your team will be your absolute number 1 priority, spotting amazing talent; creating a real buzz and a sense of belonging for our team, plus developing great managers and leaders through training, coaching and mentoring.

Relentlessly on the hunt to find and hire great kitchen talent to join Lounge at all levels, with a specific focus on building a high performing and loyal team of Heads Chefs and Sous Chefs (your number 1's and 2's in site). Getting the best out of your team by understanding what makes them tick as individuals, ensuring there are clear priorities in place for each site and that there is a strong culture of honest two-way feedback in the kitchens and between yourself and your Head Chefs.

Making the most of your time in a week by frequently visiting your sites to get stuck into service, poke your head in every nook and cranny, help to train and coach your kitchen teams. We expect most sites to be visited at least once a week by their Ops Chefs and we know this is where you have the biggest impact.

Developing the capability and confidence of your Head Chef team through having clear development plans in place and providing opportunities for them to develop their skills and improve. Ensuring your Head Chefs are prioritising the development of their own kitchen teams, training and coaching Chefs and Sous Chefs to progress within the Company.

Knowing the details of our menu specs and kitchen processes inside-out, so you can immediately spot issues or opportunities during visits and can throw yourself in the deep end in a hands-on capacity where needed; anything from prepping food to cover a sickness and/or managing the pass on a busy Saturday lunchtime (or others).

Ensuring that all kitchens are delivering the unique Lounge Commitments, including fair rotas; leading the training and engagement of kitchen teams to deliver seamless menu changes for our customers and ever better food quality.

Helping to plan and execute the delivery of 14 Great Kitchen Shifts across your sites. This means having the right people on the right shifts, back up plans in place, as well as quality forecasting, ordering and rotas.

Care about the community your Lounges operate in - partnering with your Ops Manager to make sure that your lounge and your team connect with the local environment. Whether through food banks, loungeaid or other ways you feel passionately about.

Alongside your Ops Manager, developing, planning and executing all operational aspects for your Lounges through being exceptionally close to the detail of your lounges, your team, customers, your standards and processes in your kitchen.

Conducting high impact visits and being visibly hands-on with kitchen teams leading from the front to demonstrate what good looks like.

Working in partnership daily with your Operational Manager to ensure you're both on the same page on everything from P&Ls, rota management, shift reporting, team/talent risks and rolling out Company initiatives.

Deliver daily and weekly the Ops Chef expectations - making sure rotas are submitted on time, orders are accepted, stock takes completed and everything in between.

Daily reporting on all aspects of kitchen performance, including the detail behind every shift, your stocks, PARS, safety concerns and anything else. We take complete pride in our obsessive attention to detail on the small things as we know this is where we can win or lose so expect our Ops Chefs to be out in their businesses at least once a week every week.

Owning the kitchen H&S standards and practices of your sites, ensuring your site leaders deliver the expectations and practices to keep our teams and customers safe at all times, from allergens processes to deep cleans and labelling.

Delivering on key performance indicators, from customer wait times, to Net Promoter Scores gross profit, and food safety expectations (EHO, NSF).

You believe that delivering a great experience, making sure our customers leave happy and our teams loving what they do 14 shifts a week is achievable day in-day out. For those wanting to progress you can help and support them grow and reach their aspirations.

You're all over the stocks, rotas, labour, H&S, lightbulbs, the nooks and crannies of the sites - delivering uncompromising standards both front and back of house, and knowing what part everyone plays. You obsess about learning from yesterday and getting better, in each site, every single day from every opportunity and helping your team to do the same.

You are probably a Head Chef, Kitchen Manager, Operations Chef or Area/Regional Chef in bars or restaurants or cafes/Coffee shops already with fresh food experience. You will have had multi-site hospitality experience across bars, restaurants, cafés, or something in between. We want people who still want to be part of the buzz of delivering awesome old school hospitality.

You will be familiar with managing through clear KPIs and making commercial decisions to deliver the overall EBITDA and revenue requirements. You may have come from either a front of house (General Management) or back of house (Food Development/Head Chef) role in the past.

Competitive salary + annual achievable bonus paid 2x a year. ~25 days holiday plus bank holidays ~ Company car allowance ~ Great opportunity for personal development and career progression in a fast growing business ~ 50% discount on food from day 1 ~ The best staff party - Loungefest.