Head Chef

The Old Vic; London; On-site; GBP 45,000; Full time

Job summary

The Old Vic seeks a Head Chef to oversee food provision in their new Backstage venue. The role involves managing a kitchen team, developing seasonal menus, and ensuring high standards of safety and quality. This position offers a unique opportunity to shape culinary offerings and enhance community engagement through food and beverage services.

Qualifications

• Proven experience as a Head Chef in a similar venue.
• Passion for local produce and creative menu development.
• Experience setting up a new kitchen operation.

Responsibilities

• Lead daily kitchen operations and menu development.
• Ensure food safety, hygiene, and quality standards.
• Provide ongoing training for kitchen team.

Skills

Menu Development

Team Management

Food Safety

Customer Service

Budget Management

Tools

Microsoft Office

Job description

Department/Team:Backstage Food and Beverage

Hours:45 hours per week, on a shift basis across Monday-Sunday (initially Monday to Saturday, with potential expansion to Sundays)

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

Backstage

Backstage is a project for the future – a six-storey space dedicated to creativity, education, and community, located next to our historic building.

In partnership with award-winning architects Haworth Tompkins, we have built a low-carbon building that includes:

• A welcoming public cafe and workspace during the day, transforming into a vibrant bar and restaurant at night
• A Clore Learning Centre for outreach activities
• A Writers’ Room for creatives
• A Script Library available for use
• A modern, flexible rehearsal room that can convert into a Studio theatre
• An event space and terrace

We believe Backstage enhances The Old Vic's future by providing a welcoming space for our community and future generations.

The F&B offer at Backstage mainly covers the ground and first-floor cafes and bars, extending to event catering and grab-and-go options for the theatre.

With a capacity of 181 (61 seats), Backstage is open to the public.

The daytime artisanal cafe serves excellent coffee and baked goods, creating a vibrant space where culture meets community.

In the evening, the same space becomes an inviting bar offering a social dining experience with small plates, celebrating cultural diversity and a lively atmosphere.

The initial winter/spring menu is being developed by an external chef; the first menu creation for summer will be a key focus.

The Team

The Backstage F&B team manages all food and beverage activities within Backstage and The Old Vic theatre, including the kitchen team comprising the Head Chef, Sous Chef, Chef de Parties, and Kitchen Porters.

Role summary

The Head Chef is responsible for all food provision at The Old Vic, overseeing the Backstage kitchen and team, and menu development and execution for various outlets and events.

Areas of responsibility

Kitchen

• Lead daily kitchen and catering operations.
• Design, develop, and cost seasonal menus aligned with budget and brand vision.
• Coordinate with Finance for cost control, wastage, and gross profit management.
• Ensure high standards of food safety, hygiene, and cleanliness.
• Collaborate on strategic planning and forecasting.
• Foster a positive, efficient, and innovative team culture.

Customer Service

• Represent Backstage professionally.
• Deliver exceptional customer service in a friendly, safe environment.
• Address customer feedback promptly and appropriately.

Management

• Provide ongoing training and development for team members.
• Conduct appraisals and manage probation periods.
• Uphold Backstage and Old Vic values and mission.
• Coordinate with management on emergencies and safety procedures.
• Ensure health and safety compliance for staff and guests.
• Maintain high quality and consistency in food and beverage operations, reporting issues immediately.

Backstage Responsibilities & Logistics

• Create daily briefing sheets for the kitchen team.
• Respond to first aid and evacuation needs.
• Produce daily summary reports.
• Manage stock ordering and inventory weekly.

Events

• Collaborate on event menu planning and packages.
• Support catering for external and internal events.
• Liaise with third-party caterers for large events.
• Work with the events team on menu and event details.

General

• Promote compliance with legislation and policies on diversity, sustainability, and health & safety.
• Contribute to continuous improvement initiatives.
• Perform other duties as required for smooth venue operation.

This list is not exhaustive, and additional tasks may be assigned as needed.

PERSON SPECIFICATION

The ideal candidate will demonstrate:

• Proven experience as a Head Chef in a similar venue.
• Passion for local produce, creative menu development.
• Experience setting up a new kitchen operation.
• Collaborative leadership style.
• Strong understanding of food safety and hygiene.
• Ability to deliver high-quality culinary results under pressure.
• Motivated, flexible, and adaptable.
• Proficiency in Microsoft Office, especially Excel.
• Excellent communication skills.
• Budget management and stock control experience.
• Organized and punctual.