Seasonal Menus, Seasonal Chefs: Why Flexible Hiring Is on the Rise
Whether it’s the British summer finally making its appearance, or the winter closing in for the Christmas festivities, it brings with it more than just Pimms, park picnics, and hearty roast dinners. For hospitality businesses, seasonal changes mean a shift in menus — and a shift in staffing needs to match.
From gastro pubs to hotel kitchens, operators are leaning into the rhythm of the seasons — not just in what they serve, but in how they hire. And just like menus, recruitment plans are becoming fresher, faster, and more flexible.
The Rise of the Seasonal Chef
It's no secret that British hospitality is built on its seasonal peaks. Summer sees a surge in outdoor dining, private events, beer garden booms, and coastal tourism. And with that comes the need for additional hands in the kitchen — but not just any hands.
Savvy operators know that seasonal chefs aren’t just gap-fillers. They're specialists. These are culinary professionals who can slot into a brigade at short notice, adapt to new kitchens with ease, and bring with them a flair for fresh, summer-inspired dishes. Many have made a career of moving with the seasons — from spring openings to autumn wind-downs — and thrive on the variety.
Flexible Hiring: The Secret Ingredient
Permanent roles will always have their place, but flexibility is becoming the secret ingredient for kitchen success. Here's why more venues are taking a fluid approach to hiring:
Peaks & Pitfalls: A set rota doesn’t always match up to real-life demand. One sunny weekend can mean triple the covers — and triple the pressure. Flexible staffing gives operators the breathing room to scale up when needed.
The Talent Pool Has Shifted: Post-pandemic, many chefs have stepped away from the traditional 60-hour slog. They’re opting for temp or freelance contracts that offer more control, work-life balance, and variety.
Trial by Fire — Literally: Hiring flexibly lets businesses test talent in the heat of service. It’s a great way to assess culture fit and kitchen compatibility without a long-term commitment.
Summer-Specific Skills
Hiring for the summer isn’t just about filling gaps — it’s about matching skills to season-specific service.
Outdoor & Event Catering: Whether it’s weddings, pop-ups, or festivals, chefs with outdoor experience are in hot demand.
Speed & Scalability: Al fresco dining might look relaxed to the punters, but it often means tighter turnarounds and higher volume. Chefs who can pivot quickly under pressure are gold dust.
Light & Fresh Expertise: Summer menus are lighter, produce-led and often more creative. Seasonal chefs who are confident with fresh herbs, seafood, and chilled plates are top of the list.
Planning Ahead Like a Produce Calendar
Operators who wait until the first bank holiday rush to start recruiting are already behind. The most successful businesses plan their staffing needs like they plan their menus — with the seasons in mind.
Think:
Spring for sourcing: Identify talent before the summer surge.
Summer for showcasing: Bring in fresh faces and see who shines.
Autumn for reflection: Review who’s worth rebooking next season.
This kind of proactive, seasonal hiring approach means fewer rota panics, better team morale, and smoother service across the board.
Final Thoughts: Chefs, Not Stop-Gaps
Seasonal hiring doesn’t mean settling. It means being smart. In today’s climate, the best chefs aren’t always looking for a full-time post — but they are looking for the right gigs, the right teams, and the right kitchens.
So whether you’re running a seaside café, a garden gastropub or a city-centre rooftop — thinking flexibly could be the key to a successful summer.
After all, just like strawberries and cream or a cold pint in the sun — some things are just better in season.
