Sous Chef

We believe you share our view that quality always comes first - and that you genuinely enjoy working with people. At Boulebar, we prepare southern French-inspired food from scratch, and we care deeply about both craftsmanship and ingredients. We're looking for someone who takes pride in their work, enjoys being part of a team, and wants to continue growing in a fast paced kitchen environment.

As Sous Chef, you'll support the Head Chef in leading the kitchen team, maintaining high standards, and delivering smooth, consistent service. You'll be hands on in the kitchen, helping drive both prep and service while creating a positive and organised working environment.

Your Responsibilities

• Support the day to day running of the kitchen from prep through to service
• Prepare and cook high quality dishes to Boulebar standards
• Ensure food quality, presentation and consistency at all times
• Support stock control and deliveries
• Maintain excellent food hygiene, health & safety and cleanliness standards
• Help ensure efficient service during busy periods
• Work closely with the wider venue team to deliver a great guest experience
• Support with kitchen organisation, prep planning and daily routines

What We're Looking For

• Previous experience as a Sous Chef or strong Chef de Partie ready to step up
• Passion for fresh food, quality ingredients and great hospitality
• A calm and organised approach in a fast paced environment
• Strong teamwork and communication skills
• A positive attitude and willingness to learn and develop
• Ability to lead by example and support junior team members
• Flexibility to work evenings, weekends and busy seasonal periods
• Proof of eligibility to work in the UK

We offer an exciting workplace full of energy, warmth and teamwork. Together, we create memorable experiences for our guests every day - through great food, great atmosphere and genuine hospitality.

Employment Conditions

Location: Boulebar South Bank / Spitalfields
Employment type: Full time, part time, extra
Start date: As agreed