I have had a hard time recruiting and finding the right experience levels of Chef and Sous Chef candidates for my causal fine dining restaurant. I think I must be looking in the wrong places. When I call restaurant's directly recruiting, chefs are impossible to speak with. I just joined this site and posted on the job search so I am hoping to get some responses. Does anyone have any best practices on recruiting or making contact with the strong up and coming sous chefs or experience chefs.
I have a beautiful waterfront restaurant on the North Carolina coast and never thought it would be so hard recruiting these positions. I would appreciate any best practices.