Hospitality & Catering Jobs

Sous Chef - London

Young’s • London, UK

Salary

£31k – £35k

Posted

2 September 2026

Sponsor match

high

Skilled WorkerWorker (A rating)

Role overview

Young’s is hiring a Sous Chef - London in London, a hospitality & catering role. The advertised salary is £31k – £35k. Young’s 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.

Sous Chef - London Sous Chef About us: Located on the banks of the river Thames and just a short journey away from central London, our beautiful pub has that carefree countryside feeling, providing respite from the concrete jungle. Here at the White Hart, we pride ourselves on attention to detail, and impeccable customer service and strive to offer the best in seasonal British food. If this sounds like the place for you then apply today. What we offer our Sous Chefs: Access to our Sous Chef - H…

Apply on Adzuna ← More roles

Before you apply

Applying for this sponsor role?

Get your CV, cover letter, or full sponsor-job application pack prepared before you apply — or let our dedicated application team apply for suitable roles on your behalf.

Tailor my CV Apply for me

Visa sponsorship snapshot

Employer: Young’s — confirmed licensed sponsor
Visa route: Skilled Worker
Advertised salary: £31k – £35k
How this salary compares: about 21% above the £29,120 median across 1,857 hospitality & catering roles with published salaries on FindSponsorJobs
Location: London, UK
Similar roles nearby: 192 other live hospitality & catering roles in London — browse them
Posted: 2 September 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.