Salaries and Costs
Pay in Flintshire reflects venue type and service style. Kitchen porters and general assistants tend to earn around £11-£13 per hour for temp shifts. Chefs de partie come in at around £14 to £17 per hour, with sous chefs at £16 to £20 per hour. Head chefs in hotels or high-volume kitchens can command £35,000 to £48,000. Catering managers in education or B&I settings often earn between £28,000 and £38,000. Temp agencies roll in holiday pay, employer NI, and pension on top of pay, with charge rates that can sit £3 to £6 per hour above pay, depending on margin and travel. Permanent recruitment fees in the area often range from 12% to 18% of the starting salary, with rebates that taper across the first 8 to 12 weeks. Always ask recruitment consultants to break out pay rates, charge rates, and any transfer or temp-to-perm terms in writing.
Qualifications
Most front- and back-of-house staff need a basic Food Hygiene certificate. Level 2 Food Safety is standard for kitchen roles. Supervisors and managers often look for Level 3 Food Safety, HACCP awareness, allergen training, and strong stock and GP control. Schools and care settings may ask for a DBS check. Knife skills, allergen management, and COSHH awareness help candidates stand out on a busy rota.
Regional or geographic variations
Flintshire includes towns such as Mould, Flint, Holywell, Buckley, and Shotton. Many employers tap into the Deeside Industrial Park for staff canteens and contract catering. Strong commuter links on the A55 and A494 open up talent from Wrexham and Chester. Rural hotels and wedding venues can face longer travel times, so temp agencies often brief staff on transport, split shifts, and finish times before confirming a booking.
Local hiring challenges
Short notice cover is common after sickness or events spike. Early starts for bake off and prep can limit candidate pools without local transport. Evening banqueting runs late, so return travel needs to be planned. Some sites require bilingual customer service where Welsh is a plus, especially in community venues. Agencies help local employers by providing vetted staff who know the kitchen layout, portion sizes, and service standards, reducing training time and improving retention.
Common job roles agencies recruit for in this area
Recruiters place kitchen porters, catering assistants, baristas, and bar staff for events. Banqueting waiters, silver service staff, and plate runners support weddings and conferences. In the back, commis chefs, chefs de partie, pastry chefs, and sous chefs keep covers moving. Contract catering needs cook supervisors and unit managers for schools, colleges, care homes, and business sites. Executive search can help with head chefs and multi-site operations managers, where leadership and compliance are key.
Seasonal trends or themes
Spring to late summer brings marquee events, race days near the border, and heavy wedding calendars. December peaks with Christmas parties and corporate buffets. Half-term periods drive demand in attractions and holiday parks along the North Wales coast within commuting reach. Temp agencies step in with relief chefs for holiday cover, then smooth the drop in January with part-time shifts and contract work.
Regulatory or compliance standards
Right-to-work checks sit at the start of every booking. Food Hygiene and allergen awareness must be up to date. A clear briefing on PPE, knife policy, and temperature logs keeps service tight. Schools and care homes ask for enhanced checks and references before start dates. Agencies that document site inductions, risk assessments, and AWR compliance give employers confidence that standards will hold through busy service.
Roles and career paths
Candidates often move from kitchen porter to catering assistant, then to commis chef with short courses and on-the-job learning. Chefs de partie step up to junior sous chefs once they show section leadership, stock control, and allergen accuracy. Strong sous chefs progress to head chef, then group roles. In front of the house, waiting staff move through the supervisor into the events manager or the duty manager. Employment firms and staffing agencies can mix temporary, permanent, and contract work to build experience, with clear routes to register with an agency and step into steady hours.
Quick facts and frequently asked questions
What do catering recruitment agencies in Flintshire charge for permanent hires?
Most fees range from 12% to 18% of the starting salary, with a rebate that decreases over the first few weeks.
Can temp agencies supply at short notice?
Yes, many hold pre-cleared chefs and assistants who can reach sites across Mould, Flint, and Deeside within a few hours.
Do I need Food Hygiene for entry-level roles?
A basic certificate is widely expected for kitchen and service areas, and Level 2 is often preferred.
Can local employers rebook the same staff?
Yes, recruitment agencies can request named workers for rota continuity, subject to availability and working time rules.
What contract options are common in Flintshire?
Temporary, permanent, and contract work are all available, with payroll handled by the agency for temps and by the employer for perms.
How do recruitment fees compare with agency costs for temps?
Temps include pay, holiday pay, NI, and pension within the charge rate. Permanent fees are a one-off percentage tied to salary.
Where do candidates usually travel from for shifts in Flintshire?
Most come from Mould, Holywell, Buckley, Shotton, and the Chester side, using the A55 and A494 for early and late shifts.
How do I register with an agency?
Send a short CV, proof of ID and right to work, certificates like Food Hygiene, and recent references. Many agencies complete induction online before the first shift.