Winter Slows Down More Than the Weather
January in the UK doesn’t just bring cold nights and quieter streets — it also brings a noticeable dip in hiring across professional kitchens. If you're applying for chef de partie roles and wondering why everything feels frozen, you’re not imagining it.
This time of year has its own rhythm. After the December frenzy, most kitchens shift from expansion to consolidation. They’re recovering, resetting, and planning for the months ahead. For mid-level chefs looking for their next move, that makes the job market feel unusually still.
But this pause is temporary, and understanding why it happens helps you stay ahead of the curve.
Why Turnover Drops After December
By the time the Christmas rush ends, most teams are worn out. Anyone considering a job change usually holds off until the new year so they can help their team through the busy season. Once January lands, very few chefs walk out straight away.
That means:
- Hiring managers prioritise stability over change
- Kitchens take time to regroup before spring menus launch
- Fewer resignations create fewer openings
It’s not about you. It’s seasonal. Kitchens protect their teams’ energy in January and avoid unnecessary disruption.
Simpler Menus Mean Smaller Teams
Short days and cold weather affect customer behaviour, too. Many venues see fewer midweek covers, and that impacts the size of the brigade.
To match lower demand, restaurants often:
- Trim menus or switch to reduced winter offerings
- Consolidate sections, combining tasks into fewer hands
- Rely on cross-trained chefs instead of hiring for fixed stations
When the menu shrinks, so does the need for dedicated CDPs. If you’re versatile — confident across garnish, larder, or sauce — this is when that flexibility pays off.
Budget Delays and Payroll Reviews
December is expensive for hospitality. Even with high sales, the extra staffing, premium ingredients, and holiday costs bite into the bottom line. January is when those numbers get reviewed.
As a result:
- Hiring freezes are common
- Offers get delayed while payroll is recalculated
- Some kitchens choose freelancers over permanent hires
If job ads go quiet or replies slow down, it’s rarely about your CV. It’s kitchens taking a breath before committing to new salaries.
Winter Closures and Reduced Hours
Depending on the type of venue, January is often used to pause and refresh.
Common seasonal slowdowns include:
- Temporary closures for deep cleaning or maintenance
- Reduced hours to match lower footfall
- Managers covering gaps internally rather than hiring
Smaller independents feel this especially strongly. They often prefer to keep familiar staff until business builds again, making vacancies harder to spot during the winter lull.
How to Stay Ready While It’s Quiet
A slow market doesn’t mean a closed market. January is when savvy chefs prepare rather than switch off.
Make the most of the downtime by:
- Updating your CV and online profiles
- Reaching out to kitchens you’ve worked in before
- Sharpening your skills and knife kit
- Watching job boards consistently
- Setting alerts for CDP roles across the UK
On Only Chefs, employers can search your profile directly — even when you haven’t applied. Being visible matters more than ever when hiring is sporadic.
Respond quickly to anything relevant that appears. The early-year roles often get filled within hours because kitchens want to trial swiftly.
Winter Isn’t a Stop — It’s a Pause
Job hunting in January can feel like timing has turned against you, but most of the slowdown is structural, not personal. Knowing the seasonal rhythm removes the frustration.
The hiring cycle wakes up again as menus change, events start returning, and footfall rises — usually from February onward. That’s when the CDP market loosens up and more roles appear at once.
Use winter to get ready, not discouraged. Stay visible, stay active, and keep refining the details that make you stand out.
Ready for a Chef de Partie Move This Winter?
The winter slowdown won’t last. Now is the perfect time to update your Only Chefs profile and keep your name on the radar of hiring managers across the UK.
Explore current chef de partie roles, build your shortlist, and reach out whenever you need guidance. When kitchens start recruiting again — and they always do — you’ll be ready to move fast.