Agency Chef

There is an ongoing shift, nothing short of a hospitality revolution, regarding the working environment and featuring the next generation of chefs. Gone are the days of perceived job security being king and representing 70 to 100 hour weeks. Brexit has also left hospitality worker shortages (by possibly up to 40%). The pandemic has also contributed to uncertainty. Importantly, mental health also has a louder voice in hospitality and kitchens today. What we have seen for some time now is employment packages becoming more attractive and beneficial in order to attract the right talent. However, good chefs are increasingly like gold dust – which, needless to say, is good for chefs, less so for employers. Employers are aware of this and so are the recruitment agencies. Agencies are unregulated and so actual data is not known. What is agreed though is that agencies are growing. They typically offer the roving chef better pay, electable shift work and the opportunity to visit a full spectrum of kitchens – this is the Agency Chef.

The Agency Chef is freelance, typically self-employed or perhaps working on-the-books of the recruitment agency. It’s temporary work for top money. Such is the demand that agencies are actually prioritising relief work over filling permanent positions. This approach is attracting talent for reasons of better pay and flexibility. A word of caution at this point, that this work can lack continuity of learning and so requires high calibre candidates not only to absorb the duties quickly but to do a good job for the employers.

Demand outstrips supply and so the Agency Chef is in a powerful position to choose the work they want. On this, another cautionary note that candidates must have a firm understanding of their capabilities and also their intended career plan. Agencies can be keen to place candidates readily and so candidates must also perform their own due diligence, at times, to make sure the position is suitable for them, at risk of underperforming for the employer. Equally, it could stunt career progression either for lack of a clear plan or because of the temporary nature of work and therefore career promotion. On the flip-side, it’s not unknown for a junior temp to showcase their skills and be offered permanent work at a higher level with the employer. The main advantage remains the flexibility and choice of shift work and short contracts.

Qualifications will always help cement a good application. Please refer to chef levels; Commis Chef, Sous Chef and Head Chef.

Employers will look for the assurances of qualifications and/or experience. What they seek is competent, tenacious individuals who show initiative and craft skills to perform the job well. They will also be searching for the trait hospitality. Recruitment is a fickle and expensive business. As a result it can feel a little frosty at times but for the right candidate the process is full of excitement and opportunities. Worth bearing in mind, the initial unknown quantities on both sides. The employer will want a high level of certainty that the individual is capable and with ongoing potential. The employee will want to know that the parameters of the work suit them/their skill set and is beneficial to their career path. WhitePepper’s Level 4 Diploma in Professional Culinary Arts has various commercial relevant skills and experiences built-in to help create a robust graduate portfolio.

The demands and expectations are perhaps even greater for the Agency Chef, akin to troubleshooting. The Agency Chef is a quick-starter, a competent team player, energised, experienced, skilful, calm and professional.

One of the benefits of being an Agency Chef is the rate of pay – its higher than typical salaries. In line with the responsibilities and duties required salary will be dependent on the size of the establishment and operation. The agency will also collect commission before paying you. Your reputation, qualifications, prior achievements are all considered. By way of example, it’s not unknown for a Commis Chefs to be able to earn £35,000 per year through agency work. Please note the cautionary statements above regarding continuity of work and possible erosion of career pathways. However, this type of work can be advantages to chefs who need a change for whatever reason.