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Sous Chef jobs in the United Kingdom

A Sous Chef keeps service calm under pressure: you lead the pass, protect standards, and make sure every plate leaves the kitchen consistent.

Hospitality & Service Senior Sponsorship: role-dependent Gross salary guide
CV required: candidates without a CV are not considered.
Work eligibility: non-UK candidates must have the right to work in the UK or apply for roles where sponsorship is possible (depends on employer and role).
Typical base pay (gross) £30,000–£45,000 / year (role & location dependent)
Common kitchens restaurants, hotels, banqueting, gastro pubs
Start with a strong CV covers, sections, ordering, HACCP habits
Apply with CV Back to UK vacancies

Updated: — Pay basis: gross (before tax)

What UK employers expect from a Sous Chef

In many UK kitchens, the Sous Chef is the person who turns a menu into a repeatable service. You translate specs into prep lists, protect timing, and keep waste under control—day after day.

  • Confident control of prep and sections (including handover discipline).
  • Leadership in service: calm communication, fast decisions, clean pass management.
  • Standards: portioning, plating consistency, temperature control, and allergen care.
  • Professional routines: checks, logs, safe storage, and tidy close-down.

Gross salary guide (UK Sous Chef)

Guide only. Exact pay depends on concept (hotel/restaurant), location, hours, and responsibility level.

Level / scenario Typical gross (base) Notes
National typical range £30,000–£45,000 / year Most roles sit around the low-to-mid 30s; higher-end kitchens can reach the 40s.
London / high-demand areas £34,000–£50,000 / year Premium concepts may offer higher base; service charge/tips can add on top.
Senior Sous / premium venues £40,000–£55,000 / year Usually requires strong leadership, cost control, and high standard execution.

All figures shown are gross (before tax). Hospitality packages may include service charge/tips, staff meals, uniform, and overtime policies.

Sponsorship (practical view): some employers can sponsor “Chef” roles, but many Sous Chef vacancies do not meet sponsorship criteria (salary level and job classification vary).
  • Roles labelled and classified as Chef are more likely to be eligible than “Cook”.
  • Salary requirements can be materially higher for sponsored roles than typical market pay.
  • Outcome is always employer- and vacancy-specific (sponsor licence + role + salary).

Core responsibilities (Sous Chef)

  1. Service leadership: coordinate tickets, timing, and plating consistency under pressure.
  2. Prep planning: translate menus into prep lists, priorities, and section readiness.
  3. Standards & hygiene: enforce clean routines, temperature checks, safe storage, and allergen control.
  4. People: coach Commis/CDP, allocate tasks, and fix issues before they reach the guest.
  5. Controls: support ordering, stock rotation (FIFO), waste reduction, and portion discipline.

Requirements (detailed)

  • English CV (mandatory): clear kitchens, dates, responsibilities, volumes (covers), and references if available.
  • Kitchen leadership evidence: running sections, supervising prep, supporting service flow, and training juniors.
  • Food safety discipline: HACCP habits, allergen awareness, and clean documentation where required.
  • Consistency under pressure: pace control, clean communication, and predictable quality on busy shifts.
  • Availability: evenings/weekends common; flexibility is a real advantage.

For higher-end kitchens, employers may ask about rosette/Michelin environments, cost awareness (GP), and your approach to standards during peak service.

Short candidate portrait

You will feel at home in this role if you are organised, fast on prep, and comfortable giving clear instructions during service.

  • You keep a clean station, label correctly, and protect temperature/allergen rules.
  • You can step in: from prep rescue to running the pass during a rush.
  • You communicate simply: short instructions, clear priorities, no noise.
  • You care about cost indirectly: portion control, waste reduction, smart ordering.
  • You leave the kitchen ready for the next shift (handover culture).
Next step: submit your CV via the CV page. After that, MaViAl can screen your profile against current UK demand and client requirements.
Go to CV page (Required) Browse more Hospitality & Service roles

UK work conditions (what candidates should know)

  • Paid leave: statutory paid holiday applies (commonly expressed as 5.6 weeks per year for many workers).
  • Breaks & rest: rest break rules apply; kitchens often manage breaks around service windows.
  • Hours: hospitality schedules typically include evenings and weekends; rotas vary by venue and season.
  • Pay & tax: most roles are PAYE; pay is commonly monthly (exact payroll practices depend on employer).
  • Pension: workplace pension auto-enrolment rules apply for eligible workers; contributions are split between employer and employee.

This section is informational and not a contract. Employer policies and your contract determine exact terms.

How selection usually works (Sous Chef)

  1. CV screening: kitchens, dates, sections, covers, key responsibilities.
  2. Interview: service mindset, hygiene discipline, leadership examples, and availability.
  3. Trial shift (common): prep speed, station discipline, teamwork, cleanliness.
  4. Offer: base pay (gross), hours, rota pattern, service charge/tips policy, meals/uniform.
Tip: include concrete numbers on your CV (covers per service, section size, ordering/stock duties). UK employers value clarity.

Sous Chef jobs UK — FAQ

Updated: —

Answers are practical guidance for applicants. Requirements can differ by employer, concept, and location.

Do I need UK experience to apply as a Sous Chef?

UK experience helps, but it is not always required. What matters most is proof of consistent service, hygiene discipline, and the ability to run a section or the pass.

Is visa sponsorship realistic for Sous Chef roles?

Sometimes, but not for every vacancy. Sponsorship depends on the employer, the role being classified as a Chef (not a Cook), and meeting salary requirements for the relevant route.

What documents should my CV include?

List your key kitchens, volumes (covers), cuisines, responsibilities, hygiene training, and any leadership tasks (ordering, rotas, training, stock control).

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