Department/Team: Backstage Food andBeverageHours: 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 PortersBackstageBackstage 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.NB: The initial Winter/Spring menu is being created by an external chef, so the first requirement for menu creation will be for summer next year.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.Role summaryThe role of the Head Chef is to have full responsibility for all food provision across The Old Vic

including management of the Backstage kitchen and team; and menu development and delivery (for the café and bar, grab-and-go Theatre options, and varied Event catering).Areas of responsibilityKitchenLead the day-to-day kitchen and catering operations.Design, develop and cost exciting seasonal menus in accordance with budget, and brand vision.Liaise with Finance to effectively manage cost control points. (Wastage and GP)Ensure consistently high levels of food safety, hygiene and cleanliness.Work with management on strategy, planning and forecasting.Maintain a culture of positivity, efficiency, creativity and continuous improvement.Customer ServiceAct as an ambassador for the Backstage Venue.Always deliver the highest possible level of customer service, ensuring a friendly, safe and secure environment in which the public can enjoy their experience.Receive all comments, raised by the public and following them with by immediate action, including escalation as required.ManagementEnsure professional development and training opportunities to upskill your direct reports to continuously improve the kitchen team.Undertaking appraisals and probation management as required for your team.Represent Backstage/Old Vic values and mission to staff, company, customers and clients.Liaise with Backstage and building management in the event of emergency and evacuation.Ensure that the building and patrons are safe and secure, following all internal procedures and protocols.Ensure Health and Safety is always adhered to - staff and guests.Ensure the highest quality and consistency with all Food and Beverage processes, reporting any issues with delivering this immediately to senior management.Backstage Responsibilities and LogisticsCreate daily briefing sheets for the Kitchen team.Respond to first aid and evacuation requirements.Produce daily Backstage summary reports.Ensure efficient and timely ordering, keeping all items always stocked (where available). Weekly stock keeping / inventoryEventsWork closely with the Head of Commercial Events to devise event menu options

and to create corporate and private events packagesSupport catering requirements where required for donor or external events within the theatre or BackstageLiaise with third-party caterers for larger-scale events as required, ensuring that they are able to deliver seamlessly alongside the Backstage food operationWork with the events team to confirm menus and details for event sheets.GeneralPromote and comply with current legislation and Backstage/The Old Vic policies on Diversity, Sustainability, and Health and Safety both in the delivery of services and the treatment of others.Assist the Backstage FandB team in relation to continuous improvement within the venue. (Your manager will be able to go through this in more detail)Undertake any other reasonable duties, commensurate with the level of the post to ensure the smooth running of The Backstage venue.This is not an exhaustive list of duties, and the Backstage venue management may, at any time, allocate other tasks which are of a similar nature or level.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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