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Need help getting more people to come in and apply.

post #1 of 8
Thread Starter 

Hey guys, 

 

work in a fairly big resturaunt and during this time we are looking to hire a few new people to get prepaired for the summer madness. I was wondering what some of you do to get people to come in and apply..

 

So far we have used craiglist, facebook aswell as giving staff a bonus if they bring someone in who ends up getting the job.All with some form of success but were looking for more ways to expand our hiring range. 

 

Any outside of the box suggestions?

 

Thanks

post #2 of 8

this is the Problem everywhere josh.  when living in Canada i was a Chef at a place open Monday to Friday lunch.  a private Club with a changing menu good pay and full benefits.  i could not find a qualified Person as a saucier.  now in Austria i get many different types of People sent to me for work but they are sent by AMS,same as Canada's UI program.  poorly qualified and motivated People.  in Vancouver it Comes down to too many restaurants and not enough Cooks,  same here in Salzburg same when i was in Australia and New Zealand. 

 

This is not the coolest Thing to do but a friend of mine in Canada who had the same Problem as you would Lure People from other restaurants with incentives.  Seeing you are a culinary Student, i guess you already approached the cooking School.

 

Good luck and good to know that if i do move back to Canada it will not be to hard to find a Job..

post #3 of 8

Stealing staff from other places has long been practised in New York.I I have done it i Florida myself.

CHEFED
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CHEFED
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post #4 of 8

Vancouver is an interesting city for the industry, a lot of chefs moan about getting good staff, but I don't think it's much different than any other medium-sized market nearby.  There's always job fairs (more for corporate McJobs) and really digging your claws into those culinary schools (only appropriate for entry level positions)

"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #5 of 8
You say you're hiring to gear up for summer? What are you doing with the employees after summer? What kind of upward possibility is there? Is it a fun menu? Are you requiring a stage? Is your pay going to compete with the other places in the city of your caliber?
post #6 of 8
Thread Starter 
Quote:
Originally Posted by kingfarvito View Post

You say you're hiring to gear up for summer? What are you doing with the employees after summer? What kind of upward possibility is there? Is it a fun menu? Are you requiring a stage? Is your pay going to compete with the other places in the city of your caliber?

Keep the people of course. Everyone is told the schedule is performance based. You put in the effort and show us you deserve the hours, we will give you money, oppurtunity and whatever you want if the job gets done properly. 

 

Upward possibility, like growth? Huge..Best resturaunt chain in Canada with many opportunities of moving up.

 

Fun menu? Atleast I think so :)

post #7 of 8

You might consider placing an ad at www.goodfoodjobs.com

 

You can specify types of food jobs by region, duties, season etc. 

 

The people searching this site are generally serious about working in the food industry, not just doing something until another thing comes along.

We've had good success with it.

Craigslist too, but a LOT of applicants just apply for everything whether they qualify or not.

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #8 of 8
Hi there, your thread is very interesting indeed and Iam so into the idea of flying over. Iam a Chef d partie with a full understanding of kitchen dynamics having been in the kitchen for the last 13 years. Any starter positions would be fine and I can come over at any time convenient to you. I have formal college qualification in Hospitality from a cirriculum based on Australian and British standards and can only prove my salt if given the chance.
Bruce Kul - Papua New Guinea
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