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Hospitality & Catering Jobs

Sous Chef

Humble Grape • London, UK

Salary
£37k – £37k
Posted
27 October 2026
Sponsor match
medium
Skilled WorkerWorker (A rating)
Role overview

Humble Grape is hiring a Sous Chef in London, a hospitality & catering role. The advertised salary is £37k – £37k. Humble Grape holds an active licence on the UK Home Office register of sponsors for the Skilled Worker route, which means it can sponsor a visa for this hire if it chooses to.

Job description At Humble Grape, food and wine are designed to be shared. Our kitchens build menus around small plates, sharing plates, and dishes crafted to complement our wine list - full of bold, food-friendly flavours that invite the table to order more, taste more, and linger longer. Humble Grape is a growing and expanding group, currently 7 venues strong and actively searching for our next site. This is a great opportunity to join a business on the move, with real scope to grow alongside …
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Before you apply

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Humble Grape is confirmed on the UK Home Office register of licensed sponsors for the Skilled Worker visa route (Worker (A rating)). Always confirm sponsorship availability for this specific role directly with the employer when you apply.
Visa sponsorship snapshot
  • Employer: Humble Grape — confirmed licensed sponsor
  • Visa route: Skilled Worker
  • Advertised salary: £37k – £37k
  • How this salary compares: about 27% above the £29,452 median across 1,705 hospitality & catering roles with published salaries on FindSponsorJobs
  • Location: London, UK
  • Similar roles nearby: 178 other live hospitality & catering roles in London — browse them
  • Posted: 27 October 2026
  • How we verify sponsors: employers are matched against the UK Home Office register of licensed sponsors — read our methodology.
About this sector

Chefs are among the occupations specifically listed as eligible under the Skilled Worker visa, covering roles from commis chef through to head chef level. Restaurant groups, hotel chains, and contract catering companies sponsor both established chefs and those at earlier stages of their career.

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