A chef agency helps recruit chefs for permanent or temporary positions. They serve as middlemen between job seekers and employers, connecting each other with the best job position and worker, respectively. Such agencies have long-lasting contracts with some companies while others link for a short period or when the need arises. 

There are many reasons why people use chef agencies other than secure a job. Others include job flexibility, hourly pay, broadening of skills, and diverse working environments. You must part with a certain amount of money to achieve all these. This blog explains how much these agencies charge.

Factors that influence the amount of money chef agencies charge

A chef agency is a business that, like any other business, will charge for its services. It charges differently depending on the requirements. Many factors come into play when settling for a percentage, and the cost varies from agency to agency. Most chef agencies charge between 20-30 percent of the first-year pay. This agreement is made between them and the employing organization based on a binding contract. So, what are the influencing factors?

The type of chef or chef position you need

All chefs can cook, but they are not equal in terms of skills and experience. The chef hierarchy starts with the junior chefs to the head chefs, who are the most experienced and make the most money. Their roles are also more demanding, like overseeing the performance of all other chefs and ensuring everything is going as desired. For this reason, the agency charges less for less skilled chefs and slightly more for those with more experience and culinary skills. 

Permanent or temporary hire

Some institutions will require a temporary chef to hold the fort in a particular position that suddenly became vacant before finding someone to fill it permanently. In such a case, the chef is technically under or employed by the agency. It means that the chef recruiting agency pays the worker and the fee charged depends on the sector or location. Permanent hires are entirely under the employer, and the agency only receives its pay. Charges for temporary workers are usually higher than for lasting employees due to the short search period and the duties that fall on the agency. 

If you want to retain or make a temporary chef permanent, you must pay a transfer cost to the agency. As earlier mentioned, such workers are technically under the chef agency, so it is entitled to charge you a transfer fee even though the worker still works for you. Therefore the agency rate is usually lower for long-term assignments than for the few days cover. 

Type of institution and its location

Though there’s a standard percentage range for recruitment, the type of organization and location may influence the agency fees. Well-established hotels, schools, care homes, etc., tend to pay more for agency services. First, they want the best in the market to uphold the employers’ standards and have the finances needed to cover the costs. Getting the finest chefs to work in high-end restaurants isn’t the easiest. The process is demanding and requires so much searching. Institutions in high-end or prime locations pay a higher agency fee than those in less developed or popular areas. 

Conclusion

Using a chef agency is the best decision you can make as an employer. It may seem costly in the beginning, but it’s very beneficial. Agencies charge different fees for their services. The 20-30% rate on the first year’s salary is applicable for many, but it’s affected by several factors. The kind of chef you need determines the cost, as some are more skilled than others. Hiring temporary workers is more costly than permanent employees, and high-end organizations and locations also attract a higher agency fee.