Department/Team: Backstage Food and Beverage Hours: 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 8NB Salary: £45,000 per annum Direct reports: Sous-chef, 3 x Chef de Parties, 2 x Kitchen Porters Benefits Enhanced 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 festival Complimentary tickets for you and a guest to Old Vic preview productions Discretionary invite to Press Night performances and parties Free therapy from our therapy partner SelfSpace Mental health support via our in-house Mental Health Champions Enhanced employer pension contributions with The Peoples Pension Festive day one discretionary additional paid day off around the festive period for a collective pause Time to volunteer one day per year to support a charity or project of your choosing Commitment to learning, education and development Enhanced sick pay Access to interest free travel schemes including Cycle 2 work and Season Ticket loans after your probation period Family friendly policies and enhanced maternity/paternity/adoption/shared parental pay All staff social events Staff discount in Penny and The Old Vic bars as well as discounts in local bars and restaurants Opportunities to get involved with staff clubs and working groups such as the Inclusion Working Group Buddy schemes including New Starter and Parental buddies to support your induction and return to work after parental leave Backstage Backstage 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 night A Clore Learning Centre for our award-winning outreach work A Writers Room where creatives can work A free to use Script Library A modern and flexible rehearsal room which can transform into a Studio theatre An event space and terrace We believe Backstage creates a stronger Old Vic for the future, providing a welcoming space for our generation and the next. Within Backstage, the F&B 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 Team The Backstage F&B team is responsible for all Food & 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 Vic Role 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 & Operations Oversee 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 Management Lead, train, and develop kitchen staff. Conduct appraisals and manage performance. Promote a positive, efficient, and safe work environment. Customer Experience Ensure excellent customer service and act as a brand ambassador. Address feedback promptly and professionally. Events & Catering Create menus for internal and external events. Work with the Events team and external caterers for smooth delivery. Logistics & Compliance Manage stock levels and inventory. Produce daily kitchen briefings and reports. Uphold health & safety, sustainability, and diversity policies. PERSON SPECIFICATION The post holder must be able to demonstrate the following: Essential Proven experience of working as a Head Chef, leading a small team, in a similar sized venue A passion for food, local produce and ingredients, alongside demonstrable experience of creative approach to menu creation and development Experience of setting up a new kitchen operation Collaborative and hands on approach to team management Proven understanding of food safety and hygiene principles A proven ability to provide a high level of culinary skill in an often highly pressurised environment Highly motivated with a positive and flexible approach to work and ability to adapt quickly to new information and procedures IT literacy, with good experience of the Microsoft Office suite and Excel in particular. Excellent written and verbal communication skills Proven budgetary management and stock control A proven ability to work as both part of a team and independently Highly organised and good timekeeping.

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