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Amid worker shortage, Cloquet businesses struggle to find experienced applicants

Local businesses face a range of struggles in the current economic climate. One problem a few business owners reported was a lack of experienced candidates for open positions.

Man on left stirs a container of chili as man on right holds pot of chili in the kitchen of a restaurant.
Jordan Hurdknapp, left, stirs chili as Tyler Tollerud gets ready to dump more into the container in the kitchen at Carmen’s Bar and Restaurant in Cloquet as they prep for the day on Monday, Feb. 13.

CLOQUET — Carlton County isn’t exempt from the workforce shortages that are present across the state and country, with some business owners struggling to find experienced labor.

Two men lean in on the bar that runs between them.
Zach Lindstrom, left, and Ryan Lindstrom, co-owners of Carmen’s Bar and Restaurant, pose at the bar on Monday, Feb. 13. 

Ryan Lindstrom, co-owner of Carmen’s Bar & Restaurant, said he has seen a shortage of applicants, but also a drop in more qualified candidates.

“In general it is harder to find people in the kitchen,” he said. “Every owner I talk to, kitchen help is the hardest to find.”

Lindstrom said it is normally harder to find kitchen staff, but this year it has been amplified.

Carlton County currently has an unemployment rate of 4.5%, 1.5 percentage points higher than the state rate of 3%, according to the Minnesota Department of Employment and Economic Development.

The local unemployment statistics for December 2022 show Carlton County has a labor force of 17,442, with 16,656 people currently employed.

The roles have reversed for Lindstrom and other business owners he has talked to, as he needs to be back in the kitchen rather than out front interacting with customers.

Man dumps ice from a white bucket into the bar.
Carmen’s Bar and Restaurant co-owner Ryan Lindstrom dumps ice in the bar on Monday, Feb. 13, in Cloquet. 

At Carmen’s, that does not stop at just the owners.

“Every one of my bartenders has gone back and been in the dish bin or been that extra hand,” he said. “One of my bar managers went from being a full-time bartender to working probably equal parts in the kitchen and in the bar.”

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