New research has found that the pay gap between permanent and temporary hospitality staff could be as high as £2.54 per hour.
The recently published report by Blue Arrow analyses all advertised rates of pay across a wide range of job roles in hospitality and catering, including chef de partie, sous chef, head
chef as well as waiter and waitress roles. Findings show a frequent disparity in hourly pay rates with temporary staff receiving up to 19.36% less per hour than their permanent counterparts.
Head chefs identified as having the largest hourly rate of pay gap with a £2.54 difference between permanent and temporary positions. Waiters and waitresses were found to have a smaller difference of £1, while sous chefs saw an 89p gap and a 30p gap was found between chef de parties.
Chef de parties experienced a £1.47 pay gap between permanent and temporary roles in Northern Ireland. While the report also indicates sous chefs situated in the North West buck the trend receiving up to 20p more per hour than their permanent counterparts.
The research found the largest increases for hiring demand are most commonly within London and south east England. The south east gained the highest rise for permanent sous chefs with a 19.3% increase, 1.5% higher than London. Yorkshire & the Humber experienced a staggering 104% uplift for temporary Sous Chefs.