Department/Team: Backstage Food and BeverageHours: 45 Hours per week, on a shift basis across Monday-Sunday (Monday to Saturday initially, but we may open on Sundays as the operation develops)Location: Backstage, The Old Vic, The Cut, London, SE1 8NBSalary: £45,000 per annumDirect reports: Sous-chef, 3 x Chef de Parties, 2 x Kitchen PortersBenefitsEnhanced annual leave, starting at 25 days per year, increasing by one day per year up to 30 days (plus bank holidays). Opportunity to switch statutory bank holidays to mark a religious event or festivalComplimentary tickets for you and a guest to Old Vic preview productionsDiscretionary invite to Press Night performances and partiesFree therapy from our therapy partner SelfSpaceMental health support via our in-house Mental Health ChampionsEnhanced employer pension contributions with The Peoples PensionFestive day

one discretionary additional paid day off around the festive period for a collective pauseTime to volunteer

one day per year to support a charity or project of your choosingCommitment to learning, education and developmentEnhanced sick payAccess to interest free travel schemes including Cycle 2 work and Season Ticket loans after your probation periodFamily friendly policies and enhanced maternity/paternity/adoption/shared parental payAll staff social eventsStaff discount in Penny and The Old Vic bars as well as discounts in local bars andrestaurantsOpportunities to get involved with staff clubs and working groups such as the Inclusion Working GroupBuddy schemes including New Starter and Parental buddies to support your induction and return to work after parental leaveBackstageBackstage is a project for the future

a six-storey space for creativity, education and community right next door to our historic building.Together with award-winning architects Haworth Tompkins, we have built a low-carbon building that includes:A welcoming public cafe and workspace during the day, which evolves into a vibrant bar and restaurant at nightA Clore Learning Centre for our award-winning outreach workA Writers Room where creatives can workA free to use Script LibraryA modern and flexible rehearsal room which can transform into a Studio theatreAn event space and terraceWe believe Backstage creates a stronger Old Vic for the future, providing a welcoming space for our generation and the next.Within Backstage, the FandB offer is primarily centred around the ground floor and first-floor café and bar space

but also extends to event catering provision and a grab-and-go offer for the theatre.With an overall capacity of 181 (61 covers) across the two floors, Backstage will be open.The daytime artisanal café will serve the very best coffee, coupled with delicious baked goods. A comfortable place where culture meets great coffee in a vibrant and dynamic space.This same space then seamlessly transitions into an enticing evening bar

a destination. A socially inspired bar/dining offer; celebrating cultural diversity, vibe and buzz in a stylish and comfortable environment coupled with a strong sense of place as an intrinsic part of The Old Vic as a whole.The food offer will be based on conviviality and sharing

built around the concept of small plates.The TeamThe Backstage FandB team is responsible for all Food and Beverage related activity within Backstage and The Old Vic theatre itself. The kitchen team is central to this; and includes the Head Chef, Sous Chef, Chef de Parties and KPs.Head Chef

The Old VicRole Summary:The Head Chef leads all food operations across The Old Vic, managing the Backstage kitchen, developing seasonal menus, and delivering high-quality food for the café, bar, theatre, and events. This role combines creative menu design with operational oversight, team leadership, and a strong focus on customer service and compliance.Key Responsibilities:Kitchen and OperationsOversee daily kitchen operations and food preparation.Develop and cost seasonal menus aligned with budget and brand.Manage food costs, wastage, and GP with Finance support.Ensure high standards of food safety, hygiene, and cleanliness.Team ManagementLead, train, and develop kitchen staff.Conduct appraisals and manage performance.Promote a positive, efficient, and safe work environment.Customer ExperienceEnsure excellent customer service and act as a brand ambassador.Address feedback promptly and professionally.Events and CateringCreate menus for internal and external events.Work with the Events team and external caterers for smooth delivery.Logistics and ComplianceManage stock levels and inventory.Produce daily kitchen briefings and reports.Uphold health and safety, sustainability, and diversity policies.PERSON SPECIFICATIONThe post holder must be able to demonstrate the following:EssentialProven experience of working as a Head Chef, leading a small team, in a similar sized venueA passion for food, local produce and ingredients, alongside demonstrable experience of creative approach to menu creation and developmentExperience of setting up a new kitchen operationCollaborative and hands on approach to team managementProven understanding of food safety and hygiene principlesA proven ability to provide a high level of culinary skill in an often highly pressurised environmentHighly motivated with a positive and flexible approach to work and ability to adapt quickly to new information and proceduresIT literacy, with good experience of the Microsoft Office suite and Excel in particular.Excellent written and verbal communication skillsProven budgetary management and stock controlA proven ability to work as both part of a team and independentlyHighly organised and good timekeeping.

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