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Hospitality & Catering Jobs

Sous Chef

ESS • Troston, Bury St. Edmunds

Salary
£37k – £37k
Posted
3 November 2026
Sponsor match
high
Skilled WorkerWorker (A rating)
Role overview

ESS is hiring a Sous Chef in Troston, a hospitality & catering role. The advertised salary is £37k – £37k. ESS 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 - RAF Honington £34000 per annum / 37 hours per week Shifts between 6am and 8.30pm Looking for your next leadership opportunity? We're seeking a talented and motivated Sous Chef to join our team at RAF Honington. This is a fantastic opportunity to take on a key leadership role within a busy and professional catering environment, supporting the Head Chef in delivering high-quality food and se
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.

ESS is confirmed on the UK Home Office register of licensed sponsors for the Skilled Worker visa route (Worker (A rating)). Always confirm sponsorship availability for this specific role directly with the employer when you apply.
Visa sponsorship snapshot
  • Employer: ESS — confirmed licensed sponsor
  • Visa route: Skilled Worker
  • Advertised salary: £37k – £37k
  • How this salary compares: about 23% above the £29,806 median across 1,594 hospitality & catering roles with published salaries on FindSponsorJobs
  • Location: Troston, Bury St. Edmunds
  • Posted: 3 November 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.

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