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
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