Ghost Kitchens, TikTok Chefs & The New Hospitality Hiring Landscape
Ten years ago, the route into a kitchen was pretty clear: culinary school, KP work, work your way up the line.
Now? You might be cooking in a warehouse with no front-of-house team. Or getting scouted off TikTok for your knife skills. Or running five brands out of a single prep space via Deliveroo.
Welcome to the new hospitality hiring landscape — where ghost kitchens, food influencers, and side-hustle chefs are shifting the rules.
Let’s unpack how the industry is changing — and what that means for both employers and chefs.
👻 The Rise of Ghost Kitchens
Also known as dark kitchens or virtual restaurants, ghost kitchens are delivery-only setups — no tables, no walk-ins, no signage. They’ve exploded post-pandemic, with major platforms and independents alike cashing in on low overheads and high convenience.
What this means for hiring:
Speed matters. These kitchens run lean and fast. Employers want chefs who are highly adaptable and operationally minded.
Multibrand versatility is king. One chef might be cooking Korean wings at 5pm and loaded mac & cheese by 6.
Consistency trumps creativity. SOPs and execution often matter more than personal flair.
Opportunities for chefs:
Get paid to sharpen your volume and prep game.
Ideal for chefs who prefer structure, speed, and minimal customer interaction.
Entry-level roles are growing fast in urban hubs.
📱 The TikTok Chef Effect
Social media is no longer just a portfolio — it’s a hiring tool. From viral knife skills to behind-the-scenes plating videos, platforms like TikTok and Instagram are helping chefs build brands and land jobs.
What this means for hiring managers:
Some candidates arrive with audiences as well as experience — which can be an asset for trendy or experiential venues.
Personality, presentation, and passion are now visible traits — even before interview.
Your own brand matters: If your kitchen looks outdated or chaotic online, you may lose talent before they apply.
Opportunities for chefs:
Showcase your work beyond your CV.
Build freelance income streams or pop-up collabs.
Get headhunted — more recruiters are scanning socials than you think.
🧑🍳 Freelance, Flexi & Founder Chefs
The "side hustle" chef isn’t just real — it’s booming. Many chefs now juggle part-time work, pop-ups, private dining, or consultancy alongside (or instead of) full-time kitchen roles.
What this means for recruitment:
The definition of a “career chef” is changing.
Short-term contracts and project-based hiring are becoming normal.
Employers who offer flexibility and respect autonomy are more likely to attract talent.
🔍 So What Does This Mean for the Future of Chef Hiring?
1. Traditional hiring models are under pressure.
Job boards and paper CVs aren’t enough — kitchens need to meet candidates where they are: on socials, in DMs, or through referrals.
2. Employer branding is crucial.
Your digital presence matters. Chefs research your vibe, values and reputation online before they apply.
3. Cultural fit is more important than ever.
In a fragmented landscape, chefs want to align with kitchens that match their energy, ethos and ambition — not just pay their wages.
Final Thoughts
The hospitality industry is evolving faster than ever. From ghost kitchens to digital-first chefs, the hiring landscape is no longer confined to the traditional brigade.
To keep up, employers must embrace new channels, respect new ways of working, and recognise that talent might now come with a TikTok handle — not just a paper trail.