Hospitality & Catering Jobs

Sous Chef - Cirencester

BaxterStorey • Cirencester, Gloucestershire

Salary

£32k – £32k

Posted

2 October 2026

Sponsor match

high

Skilled WorkerWorker (A rating)

Role overview

BaxterStorey is hiring a Sous Chef - Cirencester in Cirencester, a hospitality & catering role advertised as contract. The advertised salary is £32k – £32k. BaxterStorey holds an active licence on the UK Home Office register of sponsors for the Skilled Worker route, which means it can sponsor a visa for this hire if it chooses to.

Sous Chef - Cirencester Company Description Title: Sous Chef Location: St James Place Cirencester Salary: 30,000 per annum Monday to Friday ONLY 07.00 - 15.30 (40 hours per week) Benefits: 28 Days holiday including bank holidays Plus your birthday off 3 volunteering days 3 days grandparent leave 24 week's enhanced maternity leave Secondary career leave Wedding/commitment day leave Free meals on shift Bespoke training and development opportunities Apprenticeships opportunities for all experience…

Apply on Adzuna ← More roles

Before you apply

Applying for this sponsor role?

Get your CV, cover letter, or full sponsor-job application pack prepared before you apply — or let our dedicated application team apply for suitable roles on your behalf.

Tailor my CV Apply for me

Visa sponsorship snapshot

Employer: BaxterStorey — confirmed licensed sponsor
Visa route: Skilled Worker
Advertised salary: £32k – £32k
How this salary compares: about 10% above the £29,170 median across 1,556 hospitality & catering roles with published salaries on FindSponsorJobs
Location: Cirencester, Gloucestershire
Posted: 2 October 2026
How we verify sponsors: employers are matched against the UK Home Office register of licensed sponsors — read our methodology.

About this sector

Chefs are among the occupations specifically listed as eligible under the Skilled Worker visa, covering roles from commis chef through to head chef level. Restaurant groups, hotel chains, and contract catering companies sponsor both established chefs and those at earlier stages of their career.