Sous Chef – Bath – £43k

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

Sous Chef – Conference & Banqueting Focus

Location: Outside of Bath

Salary: £40,000 – £43,000 + company benefits

Lime Hospitality is partnering with a busy, high-quality venue just outside Bath to find a Sous Chef who brings both culinary standards and a modern, organised approach to running a kitchen.

The role

This isn’t a traditional à la carte position. The main focus is conference and banqueting, delivering fresh, well-executed food at volume while keeping quality consistent from the first plate to the last. You’ll work closely with the Head Chef to lead the brigade, maintain standards and keep the operation running smoothly through busy event periods.

The kitchen runs on clear processes and strong standards. Day to day, you’ll use digital systems for procurement, ordering, rotas and kitchen management, so you’ll need to be confident with technology and to enjoy working in a structured, well‑organised environment.

What we’re looking for

• Experience as a Sous Chef or strong Junior Sous ready to step up


• A background in fresh food kitchens, ideally at 1 or 2 AA Rosette level


• Experience in, or a real appetite for, conference and banqueting operations


• Confidence using digital platforms for procurement, rotas and stock control


• A process‑driven mindset with high standards of food safety and consistency


• Good physical fitness. The venue’s layout and the nature of event service make this a physically demanding role.


• Leadership skills to support, train and motivate a team

Hours and work‑life balance

This is a hands‑on role, and hours can be long during peak periods. The first quarter of the year is usually quieter, and any overtime is banked as time off in lieu (TOIL), so the extra hours you put in during busy times come back to you as days off.

What’s on offer

• £40,000 – £43,000 depending on experience


• Company benefits


• Overtime recouped as time off in lieu


• The chance to work in a modern, well‑run kitchen that values organisation and innovation