Lead Chef — Stadium & Event Kitchen Leader

Sodexo; England; On-site; GBP 32,000 - 43,000; Full time

Job summary

Sodexo Live! in Brighton & Hove is seeking a Lead Chef to join the team for the 2026/27 season, with work on matchdays, non-match days, conferences and hospitality events. You will drive high standards in food quality, hygiene and presentation, leading by example in a fast-paced setting.

The role requires strong leadership, organisation and the ability to work efficiently under pressure while delivering exceptional guest experiences. Flexibility for evenings and weekends is essential.

Qualifications

• Previous experience as a chef or senior kitchen role.
• Experience in fast-paced hospitality, stadium, events or catering environments.
• Strong leadership and team management skills.
• Excellent communication and organisational abilities.
• Ability to stay calm under pressure during busy service periods.
• Good knowledge of food safety, allergens and hygiene regulations.
• Flexible with evenings, weekends and event days.

Responsibilities

• Lead and support the kitchen team during service periods and event operations.
• Prepare, cook, and present food to company and venue standards.
• Ensure all food safety, allergen, and hygiene procedures are followed at all times.
• Monitor food quality, consistency, and portion control.
• Manage kitchen setup, service, and close-down procedures.
• Work closely with management and front-of-house teams to deliver excellent guest experiences.
• Maintain a clean, organised, and safe working environment.
• Lead by example with professionalism, teamwork, and communication.

Skills

Leadership

Team Management

Communication

Food Safety

Allergens

Job description

Sodexo Live! in Brighton & Hove is seeking a Lead Chef to join the team for the 2026/27 season, with work on matchdays, non-match days, conferences and hospitality events. You will drive high standards in food quality, hygiene and presentation, leading by example in a fast-paced setting.

The role requires strong leadership, organisation and the ability to work efficiently under pressure while delivering exceptional guest experiences. Flexibility for evenings and weekends is essential.