Putting the Feelers Out: The Culinary Industry’s Biggest Ick

There’s a phrase floating around kitchens since I can remember that makes me cringe every time I hear it:

"Just putting the feelers out."

Translation?

“I’m not really unhappy… I’m not really committed… I’m just seeing what’s about.”

Listen - if your hours are brutal, sadly, that is hospitality.If the money’s exceptional, it’s probably worth weighing up.And the truth is, both of those situations can reverse overnight anyway.

The dream job? It rarely exists. And... are Chefs happy?

No restaurant is sitting around in candlelight waiting for a chef to finally decide whether they fancy committing. Kitchens move. Services move. Businesses move. If you hesitate too long, someone else takes the pass. FACT

This whole “putting the feelers out” mentality feels like the culinary version of fence sitting.

Umm. Errr. Not sure.

You want more money, but less pressure.Better hours, but more creativity. Fine dining standards, but no late finishes. A brigade that runs itself. An owner that never questions GP.

Good luck. Sous vide unicorn fillet table 3, up in 4... eye roll emoji.

The reality is harsher now than it’s ever been. Since 2025, over 120,000 people in hospitality have lost their roles across the industry. Restaurants have closed. Groups have downsized. Costs have exploded. Operators are fighting every single week to survive.

And while businesses are trying to hold teams together, some chefs are still wandering around “seeing what’s out there” like they’re browsing trainers online. Come on Chef!

To me, it’s tyre-kicking.

It’s walking into a showroom and eyeing up the new Range Rover you want - knowing full well you can’t commit to the maintenance, the responsibility, or the long-term reality of owning it.

What you actually want is a little runaround you can rag for six months, dump the minute it gets expensive, and move on from when things become challenging.

That’s not career building.

That’s avoiding discomfort.

And kitchens are built on discomfort.

Pressure. Heat. Pace. Standards. Sacrifice. That’s the trade. Always has been.

The chefs who grow are usually the ones who commit when things get difficult - not the ones constantly peeking over the fence wondering if next door has softer grass and an extra £2k.

You’re not on Love Island.

And recruiters aren’t car salesmen.

If you want a role, own it. If you’re unhappy, leave properly. If you believe you deserve more, back yourself and go get it.

Discuss it with your line manager/owner put in some KPI's or objectives to hit, and make it a win.

But this endless “just putting the feelers out” culture?

It kills momentum. It wastes everyone’s time. And in an industry already on its knees, it says more about commitment than ambition.

"I just want to create a menu in MY venue"

Listen - as Head Chef, I think you have forgotten what it takes, to make it green grass where you are so perhaps us recruiters need to spell it out;

Business review

Food Safety

Health & Safety

Recruitment / apprenticeships

Training / Onboarding

Cost control

Waste management

Team progression plan/succession planning

Supplier Review

Wage control

Then - Menu planning

Critical path development / BECCI planning

Spec development

Presentation and sign off

Snagging / updates

Supplier negotiation

COGS & spec development

Training & Roll out

Implementation

Social media / online presence

Coaching / review

A lot of this, possibly all while on the cook line/pass with a brigade that need a leader or more;

Father figure

Mentor

Financial manager

Inspiration

Counsellor

Team building

Culture

Goal setter

Authoritative leader

A friend

Occasional first aider

Mental health coach

Then a win, then relax, then enjoy - did I miss something?

Sometimes the best move for your career isn’t finding the perfect kitchen.

It’s becoming the kind of chef who can thrive in an imperfect one.

I appreciate that "freelance" has given many chefs the keys to come and go, but there's a lot to be said about committing being present and giving it your attention.

Food for thought I guess.