TAKE THE LEAD AS A TEMP SOUS CHEF IN A VIBRANT BOSTON PUB KITCHEN

Are you a talented, passionate chef looking for your next challenge? We’re searching for a Temp Sous Chef to join the team at our welcoming, food-focused pub in Boston, Lincs. This is your chance to showcase your skills, supporting our Head Chef and team to deliver mouthwatering, seasonal dishes in a lively and friendly setting.

SKILLS & EXPERIENCE – WHAT WE’RE LOOKING FOR IN A TEMPORARY PUB SOUS CHEF

• Proven track record as a Sous Chef, Junior Sous Chef, or experienced Chef de Partie, ideally in pubs, restaurants, or fresh food environments
• Solid understanding of food safety, kitchen management, and allergen control
• Confident cooking with fresh ingredients and developing flavor-led dishes
• Strong communicator, positive team player, and able to remain calm under pressure
• Reliable, organized, and able to hit the ground running
• Available for temporary full-time work with immediate or short notice start

MAIN DUTIES & KEY RESPONSIBILITIES – TEMP SOUS CHEF ROLE

• Support the Head Chef in the smooth daily running of the kitchen
• Prepare, cook, and present dishes to pub standards, ensuring taste and presentation are consistently excellent
• Guide and motivate kitchen staff, fostering teamwork and efficiency in a fast-paced setting
• Help with menu planning, specials, and creative input, keeping our offer fresh and exciting
• Oversee kitchen hygiene, health & safety, and food safety compliance at all times
• Assist with ordering, stock control, and minimizing waste
• Step up to lead the kitchen when required, maintaining high standards across service

READY TO STEP INTO A KEY KITCHEN ROLE? APPLY FOR TEMP SOUS CHEF JOBS BOSTON, LINCS TODAY

If you’re enthusiastic about producing fantastic pub food and enjoy supporting energetic kitchen teams, we want to hear from you. Click Apply Now to begin your application for this rewarding Temp Sous Chef position in Boston, Lincolnshire.
We’re committed to diversity and inclusion – applications welcomed from chefs of all backgrounds and identities