Banqueting Sous Chef – High-Volume, Modern Kitchen

Lime Recruit Limited; Bath; On-site; GBP 40,000 - 43,000; Full time

Benefits offered by this job

Company benefits

Time off in lieu

Modern, well-run kitchen

Job summary

Lime Hospitality is partnering with a busy, high-quality venue just outside Bath to recruit a Sous Chef who will lead a brigade focused on conference and banqueting, delivering food at volume while maintaining top standards.

You’ll work with the Head Chef, use digital systems for procurement, ordering, rotas and kitchen management, and help keep operations smooth during peak events in a structured, well‑organised environment.

Qualifications

• Experience as a Sous Chef or strong Junior Sous ready to step up.
• Background in fresh food kitchens, ideally at 1 or 2 AA Rosette level
• Experience in or appetite for conference and banqueting operations
• Confidence using digital platforms for procurement, rotas and stock control
• Process-driven mindset with high standards of food safety and consistency
• Good physical fitness; this is a physically demanding role
• Leadership skills to support, train and motivate a team

Responsibilities

• Lead the brigade and maintain high standards of service.
• Deliver fresh, well-executed food at volume for conferences and banqueting.
• Work with Head Chef to ensure smooth operation during busy events.
• Utilise digital systems for procurement, ordering, rotas and kitchen management.
• Maintain a clear, structured, well-organised kitchen environment.
• Ensure food safety and consistency across service.

Skills

Sous Chef experience

Team leadership

Food safety

Conference & banqueting operations

Digital proficiency

Tools

Procurement software

Rota management software

Kitchen management systems

Job description

Lime Hospitality is partnering with a busy, high-quality venue just outside Bath to recruit a Sous Chef who will lead a brigade focused on conference and banqueting, delivering food at volume while maintaining top standards.

You’ll work with the Head Chef, use digital systems for procurement, ordering, rotas and kitchen management, and help keep operations smooth during peak events in a structured, well‑organised environment.