10 Reasons Hiring Restaurant Staff Is Harder Than Ever
Although the hiring of both back- and front-of-the-house positions has always been a challenge, is hiring restaurant staff today harder than it's ever been?
Many Valley chefs and restaurateurs say yes. Here are 10 reasons.
For a chef trying to find good cooks, it's very hard. More and more applicants with culinary school under their belt demand higher pay without quality, old-fashioned experience -- which is the most valuable base to have.
It's easier hiring people because of the way the economy is working at this time, but it's harder hiring people with quality experience.
Commitment to a job or career is not as it used to be. Employees are exercising their rights to move from job to job or, in some cases, no job. Most of the résumés I get show the average length of time candidates spend at one job at six months or less.