Salaries And Costs
Pay rates vary by venue, shift pattern, and booking lead time, with city hotels and stadium work paying a premium on event days. Catering assistants in Leicester, Loughborough, and Hinckley often see £11.50 to £12.50 per hour for temp shifts. Chef de partie rates tend to range from £12 to £18 per hour, with straight shifts in contract catering toward the lower end and late finishes in busy restaurants toward the higher end. Head chefs on permanent contracts at larger sites may earn £38,000 to £48,000, while independent bistros and gastropubs tend to pay nearer £35,000. Bar and floor staff typically range from £10.90 to £12.50 per hour, rising to £ 14.50 on match days. Permanent recruitment fees for mid-level hires often sit in the 12% to 18% band, with senior appointments reaching 20% for scarce skills. Temp charge rates reflect holiday pay, NI, and agency costs, so a £ 13-per-hour worker can translate into a £18-£22 charge rate, depending on margins and notice. Agree pay bands early, confirm breaks, and clarify travel or parking where sites sit near the M1, M69, or city centre CPZs.
Qualifications
Most local employers expect Level 2 Food Safety as a baseline for kitchen and service teams. Level 3 Food Safety helps supervisors and chefs who lead sections or manage HACCP records. Managers in sites serving alcohol often hold a Personal Licence. School and care settings may ask for a current DBS, with identity checks completed before start. Strong allergen awareness is a must, with clear labelling and briefing sheets for the 14 allergens. For mobile catering and street food, knowledge of temperature control and safe transport matters, especially on festival runs and match days.
Industry Specific Training Or Licences
Kitchen leads who run compliance will often maintain HACCP, COSHH, and temperature logs, which many recruitment consultants can test at interview. Knife skills and basic butchery are valued in higher volume hotels near the A46 and A6 corridors. For events work, bar supervisors with cellar management know how to set up lines and keep yields tight. First aid at work and fire marshal training adds weight for shift leads in large venues, university halls, and airports.
Key Sectors Or Employers In The Region
Leicester City drives steady demand through hotels, conferencing, and a strong restaurant scene. Universities in Leicester and Loughborough need term-time catering staff, with peak demand during graduation. Sports and arena work draws in match-day teams for Welford Road and the King Power Stadium, with kiosk cooks, chefs, and runners booked in blocks. East Midlands Airport near Castle Donington adds early starts and split shifts for food service and production, with staff often driving from Coalville, Melton Mowbray, and Market Harborough. Business parks such as Meridian and Grove Park keep contract catering busy on weekdays, with breakfast and lunch service requiring punctual staff.
Local Hiring Challenges
Early starts and late finishes can clash with public transport, so agencies look for drivers or candidates near the city centre, Narborough Road, and key bus links. Short-notice cover is common when bookings surge for conferences or when big fixtures are scheduled. Retention improves when employers give stable rotas, fair section sizes, and good kit, which matters in older kitchens around the Golden Mile and in compact independents near St Martins. Clear briefings on uniform, knives, and breaks help reduce no-shows and early finishes.
Seasonal Trends Or Themes
Autumn brings university returns, freshers fairs, and Diwali trade for restaurants and event spaces. December leans into party season across hotels and corporate venues, with long turns and late finishes. Spring graduations and race days add weekend peaks. Summer festivals, weddings, and garden events boost demand for grill chefs, pastry support, and bar teams, with agencies lining up extra transport for rural sites near the edge of the National Forest.
Common Job Roles Agencies Recruit For
Agencies cover kitchen porters, catering assistants, baristas, and FOH servers for day-to-day service. The most in-demand chefs include commis, chef de partie, and sous, with pastry and banqueting experience prized by hotels and event caterers. Relief head chefs step in at independents during holidays. Back-of-house prep roles in production kitchens suit candidates who like early starts, are near arterial routes, and have their own transport.
Regional Or Geographic Variations
Leicester city centre pays well on weekends and during events, with tipping culture stronger in premium restaurants. Loughborough brings steady daytime shifts in education and sports settings. Hinckley and Coalville lean towards hotel banqueting and contract catering, with easy access to the M1 and A50, speeding agency response. Market Harborough restaurants value split shifts across lunch and dinner, with commuter ties into the city shaping availability. Sites near the airport often hire for unsociable hours with pay uplifts to match.
Quick Facts And Frequently Asked Questions
What checks do catering recruiters carry out before a temp starts?
Right to work, proof of address, recent references, and basic food safety are standard, with DBS for schools and care settings when needed.
Can a candidate register with more than one employment firm?
Yes, though clear communication on bookings and notice helps avoid clashes and protects reliability scores with recruitment consultants.
Do agencies supply full uniforms and knives?
Some do, but many clients expect standard safety shoes and chef whites, with knives supplied by the chef, so confirm the kit before the shift.
How do recruitment fees work on permanent hires?
Most recruiters charge a percentage of the starting salary, often 12% to 18%, with rebate windows that taper over the first months.
Are temp-to-perm moves common in Leicestershire?
Yes, hotels, universities, and contract catering sites often take strong temps permanently when rotas stabilise, and service standards are met.
What travel factors affect hiring near East Midlands Airport?
Early starts and security timings mean driving helps, and agencies may request flexible availability for landside and airside food service roles.
Do venues require allergen training on match days and during events?
Yes, allergen labelling and service briefings are part of pre-shift checks, especially at busy kiosks and banqueting lines.
How can local employers improve retention in kitchens?
Offer fair sections, working kit, paid breaks where policy allows, and balanced rotas, then keep communication clear during peak season.