Salaries and Costs
Recruiters in Somerset place kitchen porters from £11 to £12 per hour and catering assistants from £11.50 to £13 per hour, with chefs paid according to section and site type. A chef de partie might sit at £27,000 to £32,000 or £13 to £16 per hour, sous chefs from £32,000 to £38,000, and head chefs from £40,000 in higher volume hotels or venues. Temp agencies quote day rates for chefs from £140 to £220, depending on shift length, rota pattern, travel, and short-notice needs. Permanent recruitment fees often sit in the 12% to 20% range, with executive search for senior kitchen or F and B leaders priced higher. Discuss pay rates, overtime rules, and agency costs up front so you can set margins and plan rota cover with confidence.
Qualifications
Most agencies look for Level 2 Food Hygiene, allergen training, and HACCP awareness. School and care settings may request DBS checks, and many clients now request evidence of Right to Work checks with references confirming recent positions. Personal licence certificates help bar managers, and first aid is valued for duty roles. Recruitment consultants will brief candidates on the uniform policy, knife policy, and PPE, then guide employers on what is mandatory during site induction.
Regional Or Geographic Variations
Hiring patterns reflect the mix of venues across Taunton, Bridgwater, Yeovil, Frome, and the Mendip and Exmoor visitor areas. The M5 and A303 give strong commuter links for temp staff, yet rural events often need drivers with their own transport. Wedding barns near Cheddar and country house hotels see weekend peaks, while schools and hospitals in larger towns give steady weekday demand. Local businesses lean on staffing agencies that can move teams quickly between sites when events and matches clash.
Hiring Challenges
Short lead times are common when a head chef resigns, or an events diary jumps. The labour market is tight for experienced CDPs and pastry chefs, so retention and rota planning matter. Employment firms help employers hire staff by mapping notice periods and holding a temp bench for gaps, while helping candidates move from casual shifts into permanent posts when the fit is right. Clear briefs on covers, menus, and kits reduce fall-offs and keep service smooth.
Seasonal Trends Or Themes
Tourism and events drive summer and Christmas spikes. Glastonbury week pulls accommodation and hospitality workers toward Pilton, which can stretch to cover nearby towns. Half-term and graduation weeks lift banqueting shifts, then schools slow down across August. Catering recruitment agencies plan for this by booking returners early, setting standby rates for bank holidays, and reminding jobseekers to register with an agency before peak season hits.
Common Job Roles Agencies Recruit For
Agencies supply kitchen porters, catering assistants, bar and waiting staff, baristas, CDPs, sous chefs, head chefs, and banqueting teams for hotels, contract catering, festivals, race days, and wedding venues. Executive search teams handle head chefs, F and B managers, and multi-site roles for groups that want measured shortlist work. Contract work, temporary cover, and permanent placements all sit side by side so local employers can find employees fast and scale teams by diary.
Hard To Fill Positions
Pastry chefs, banqueting sous chefs, breakfast specialists for hotels on the M5 corridor, and experienced school caterers with DBS are the roles recruiters say take the longest. Rural gastro sites that need a live-in couple can be slow, as can late-night event bars without public transport. Staffing agencies close these gaps by widening catchment areas, offering split shifts only where viable, and advising on pay uplifts that match travel time and unsocial hours.
Market And Retention Notes
The local job market favours candidates with flexible availability and recent references, which helps agencies line up shifts with fewer gaps. Employers gain when they set clear probation plans, fair rota patterns, and offer menu input to mid-level chefs. Pay reviews tied to menu GP and hygiene audits work well for retention. Where budgets are tight, smart perks like staff meals, early rota release, and paid breaks can balance pay rates without pushing agency margins too far.
Quick Facts And Frequently Asked Questions
How quickly can I book a chef in Somerset?
Same day is common for day shifts, with longer notice for senior roles and remote sites.
Do agencies cover both temporary and permanent catering jobs?
Yes, most recruiters place temporary, permanent, and contract work across hotels, venues, education, healthcare, and events.
What do I need to register as a candidate with an agency?
Bring photo ID, Right to Work proof, bank details, National Insurance number, references, and any food hygiene certificates.
What information should an employer share to speed up a booking?
Menu type, covers, shift times, uniform, knives policy, site access, and contact on duty help consultants send the right person the first time.
What recruitment fees should I expect on a permanent hire?
Many agencies quote 12% to 20% of basic salary, with executive search for senior hires priced by project or a higher percentage.
Do catering recruitment agencies in Somerset cover weddings and festivals?
Yes, most employment firms build temp benches for weddings, festivals, and conference peaks across the country.
Can recruiters advise on pay rates and agency costs for my site?
Yes, consultants benchmark local salaries and pay rates, then explain charge rates and any travel or accommodation needs for remote venues.
Do you place school catering staff with DBS checks?
Yes, recruiters place cooks, assistants, and supervisors with current DBS for education and care settings.