Department/Team: Backstage F&B
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: £38,000 per annum
Responsible to: Head Chef

HOW TO APPLY

We understand that everyone is different and we want you to apply in whichever way you feel best shows your skills and experience. There are a range of ways that you can apply with us:

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• Sending a short video file of yourself (no longer than two minutes in length), detailing your experience, why you are applying for the role and what about working at The Old Vic interests you (have a look at the person specification in the job description).

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• Sending a short audio file of yourself (no longer than two minutes in length), detailing your experience, why you are applying for the role and what about working at The Old Vic interests you.

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• Completing our application form.

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• Uploading your CV and covering letter, explaining why you are interested in the role and working at the Old Vic.

As a Disability Confident employer, The Old Vic has made a commitment that all applicants with disabilities who meet the essential criteria for this job will be invited to interview. However in the event that we have a high volume of applications all of whom meet the criteria and identify as disabled, meaning it is not practicable to interview everyone, we may apply a weighting to the shortlisting criteria, or add an additional shortlisting stage before any interviews take place. In all cases we will take care to ensure that any criteria or weightings do not disadvantage disabled applicants.
All appointments are made subject to satisfactory references and proof of eligibility to work in the UK.

ROLE SUMMARY

The role of the Sous Chef is to deputise for the Head Chef - taking responsibility for all kitchen and catering operations within Backstage, in their absence. The day-to-day of this role is to support and assist the Head Chef in running the kitchen and catering operations.

BACKSTAGE RESPONSIBILITIES & LOGISTICS

• Creating daily briefing sheets for Kitchen team, in conjunction with the Head Chef.
• Writing of daily kitchen reports for Head of F&B.
• Ensuring efficient and timely ordering, keeping all items always stocked (where available).
• Supporting the weekly stock take and inventory

The recruitment process for this role will be two stages;

• 1st stage in person conversation
• 2nd stage in person conversation
• You may be asked to complete a work based skills assessment or challeng