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Hiring chefs

post #1 of 9
Thread Starter 

When looking for a job, where do you look.  I ask, because I need to know where to try to find people when I need them.  I am in a rural location (Eastern Shore of MD) which makes it a little harder I am guessing.

 

 

Thanks for any input.

 

RH

post #2 of 9
Thats a great question i am having a hard time finding people to i am on the other side of the state though. western maryland is an extremely rural area as well.
post #3 of 9
Newspaper, Facebook, craigslist, sign outside your business. Pull tab flyers at local grocery store bulletin boards.
post #4 of 9
I have exausted all of those options it just seems like it keeps getting harder and harder to find good workers in this small area. Our restaurant is large and gets very busy in summer time. im killin myself doing every aspect from prep,scheduling, cooking, closing you name it.
post #5 of 9

Have you tried contacting culinary schools? They always seem to be looking for job sites.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 9

You might try paying more. If you don't pay enough you won't attract worthwhile staff to a remote location. And are you looking for chefs, or cooks? Are you offering full time, year round positions or just seasonal? Seasonal work in a remote location isn't very attractive. A lot of cooks spend 6 months on the islands and 6 months up north, but Maryland might not be an attractive spot for seasonal workers.

 

Just some thoughts. 

post #7 of 9

Network with your salespeople/vendors... The USFoods/Sysco guys always have a pulse on what places need kitchen staff as well as when somebody becomes available.

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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post #8 of 9

I have the same problem, I manage in MD too and most of the people I have apply have little to no experience or are looking for a big ass payday with  1 year or so under their belt and TBH a line cook is not gonna get 40k a year starting with that little xp.

post #9 of 9
Exactly i am not looking for chefs just line cooks but iy is nearly impossible to find any quality workers
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