Head Chef Restaurant

LOST IN THE LANES

, the award-winning contemporary restaurant in Brightons lanes, is seeking an experienced Head Chef. The role oversees all menus (breakfast, lunch and evening) and the hours are predominantly daytime.If you are passionate about producing seasonal food from local producers, thrive in a bustling kitchen, and have a proven track record of leading a successful team, LOST would love to hear from you. LOST was founded in 2017 by Natalie Demetriou and is an independent owner-operated business with a warm culture and friendly team.This restaurant-café-bar is now a firm part of the Brighton food scene.The kitchen team includes an evening senior sous chef, junior sous, 4 CDPs and 2 KPs.

LOST serve breakfast, lunch, wine, cocktails and coffees every day, an all day brunch on a Sunday and dinner every Thursday, Friday, Saturday night. This stylish ground floor venue boasts an open kitchen and has space for 60 diners.The short seasonal daytime menus change March and October, featuring elevated comfort classics with a Mediterranean twist, utilising seasonal ingredients from trusted local producers. There is scope for more menu creativity in the evening with quarterly menu changes and weekly seasonal specials. The Head Chef will be responsible for ensuring core daytime business runs smoothly and the exciting evening concept continues to grow.We are seeking someone with creativity and ambition, who relishes the idea of making their mark and growing a great business. This role is hands-on, running relationships with local suppliers, working closely with the young kitchen team, communicating with managers and liaising with the owner.A positive respectful attitude is important combined with a commercial operational mindset. The ideal candidate will thrive in a fast-paced environment and be committed to maintaining the highest standards of food quality, safety and hygiene systems, processes, planning, inventory management, procurement and staff training, ensuring a motivated and efficient team that deliver on exceptional food. Suppliers include Shrub, Sussex Kitchen, Brighton Cheeseman, Brighton & New Haven FISH sales, Steyning Butchers, Rookery Farm, Sun Harvest and Albion Fine Foods. KEY RESPONSIBILITIES: Flexible & Fun - be able to work effectively under pressure in a friendly but fast-paced environment. Lead Kitchen further develop systems and manage all aspects including planning, preparation and service to ensure smooth and efficient performance. Continue to train kitchen team - fostering a positive and motivating environment that encourages professional growth and high performance. Recruit when necessary. Control Quality - ensure all dishes are prepared to the highest standards of quality and consistency, maintaining our reputation for beautiful breakfast, award-winning lunch and seasonal evening menus. Manage Inventory: order supplies and manage food costs to ensure efficient use of resources and minimise waste. Health and Safety - ensure all kitchen activities comply with food safety regulations and health standards, conducting regular checks and training sessions for the team. QUALIFICATIONS: -

3+ years min experience as a Head Chef in a busy restaurant with proven track record developing exciting ingredient lead menus. -

A passion and knowledge of food and bold flavours as well as a strong eye for detail. BENEFITS: - Predominantly daytime working with friendly team in central Brighton. - Competitive salary based on experience. - A supportive and inclusive work environment. - Staff discounts and other employee benefits. This role will ideally start asap with handover support. During the 6-month trial period both parties are required to give a 4-week notice period in writing at any time. Upon successful completion of the trial period a 2-month notice period will commence.

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