The Rise of Flexible Kitchen Staffing: Why Restaurants Are Turning to Temporary Chefs

1. A New Era in Employment

The hospitality world today looks nothing like it did just a few years ago. Between the pandemic, the cost of living squeeze, and changing customer habits, the industry’s had to pivot at lightning speed.

Yet the biggest transformation isn’t just in how businesses operate - it’s in how workers see their jobs and what they expect from them.

Lockdown brought a seismic shift in workplace culture; people’s attitudes changed, and many realised that to make a living, they don’t necessarily need a permanent contract with one company. Instead, they can enjoy greater flexibility that fits around their personal life, experience working in different venues, and even have the potential to earn more money through temping.

The talent is moving, and restaurants need to follow by embracing flexible staffing models that cater to this new generation of workers. In this new era of employment, adaptability isn’t optional - it’s essential. Those who recognise and respond to these shifts will not only attract the best talent but also future-proof their kitchens against the challenges of a rapidly evolving industry.

2. Managing Peaks and troughs with Ease

There has always been peaks and troughs in hospitality, some months are a full-on rush, and others feel like a slow simmer. Seasonal swings are just part of the game. However, the cost of living crisis has made the hospitality rollercoaster even wilder, amplifying the highs and deepening the lows.

This makes the costs of permanent recruitment for a whole team somewhat unsustainable, with salaries, benefits, and ongoing training. Hiring temporary Chefs through a staffing agency allows restaurants to better manage labour expenses by allowing them to pay for exactly what they need, when they need it.

This can be especially valuable for smaller establishments or start-ups, where cash flow is tight, but the need for skilled kitchen professionals remains critical.

Former Chef, Michael McGuinness leads our Back of House team and delivers exceptional Chefs to kitchens across the UK.

3. Building a More Resilient Workforce

Building temporary staff into your recruitment strategy and combining permanent staff with temporary support creates a more resilient kitchen - one that is ready for unexpected staff absences, turnover, and of course, the last-minute booking for fifty hungry guests!

This approach not only protects your business but ensures that your staff are looked after, too! Burnout is a very common experience in the chef world, and by providing extra support to your team means that you are reducing the risk of burnout, keeping morale high and helping your chefs stay motivated, creative, and passionate about their work.

4. Access to Specialised Skills

For restaurants looking to produce a special seasonal menu to entice guests may not always have the skillset in their kitchen to bring their vision to life.

Temporary Chefs can bring their own niche skillset to kitchens like pastry, sushi, or even signature desserts or ethnic cuisines, allowing restaurants to wow guests with dishes outside their usual offering. Not only does this give the menu a fresh and exciting edge, but it also provides the flexibility to experiment with seasonal specials or one-off events without the need to hire a permanent specialist.

By tapping into this pool of talent, restaurants can elevate their culinary offerings, delight diners with unique experiences, and respond to trends or special occasions quickly and efficiently, all while keeping staffing costs manageable and their permanent team focused on core operations.

5. Trial Before Commitment

Taking on a permanent member of the team is a big commitment: are they the right fit for your team? Do they have the skills and temperament to thrive in your kitchen? Temporary chefs allow you to test the waters, assessing both their culinary ability and how well they fit with your team, before making a long-term commitment.

Our specialist Back of House recruitment team know their pool of temporary Chefs inside out. They understand who thrives in a flexible, temping role and who is looking for a permanent position, helping you make informed decisions that benefit both your kitchen and your staff. By leveraging this expertise, restaurants can bring in the right talent at the right time - minimising risk while maximising culinary impact.

If you are looking to hire Chefs for your business, get in touch with our Commercial Team today, led by our Head of Commercial, Courtney Wakes.