Overall employment of cooks is projected to grow 26% from 2020 to 2030, much faster than the average for all occupations, according to the Bureau of Labor Statistics. However, since the beginning of the Covid-19 pandemic, restaurants, entertainment venues and catering services have been forced to reduce hours and require overtime for current staff due to lack of kitchen staff,
Continue reading Restaurants are opening up and people have started going out to grab a bite at their favourite places. The sector is recovering from the pains of the Covid-19 pandemic, however, all is not well within the industry as it is struggling to find staff to be able to function properly. Experts and industry players attribute the shortage to reasons induced
Continue reading The drumbeat began about five years ago, as the restaurant industry started to recover from the recession. The sound was faint, but chefs noticed. Openings for junior jobs like prep cook and line cook were taking longer to fill, and the applicants had weaker skills. Cooks with just one or two years of experience were applying for jobs better suited
Continue reading The demand for experienced restaurant staff has put salaries on a fast boil – with pay skyrocketing as much as 75% and one recently hired chef scoring a $400,000 deal, Side Dish can report.The salaries are soaring thanks in large part to a labor shortage and rising demand to dine out after pandemic lockdowns, according to interviews with chefs, restaurant
Continue reading Businesses are having to turn down bookings as employee numbers remain low following the pandemic and Brexit “We used to be able to do 26 (people for a Christmas party booking) but we absolutely can’t do that now. The max we can do now is 10,” said the York restaurant’s owner, Clarrie O’Callaghan. The shortage means that anyone who called
Continue reading Good cooks are quitting the kitchen, and that’s bad news for your favourite restaurant If I hadn’t gone to cooking school or spent six years working in Toronto kitchens, I wouldn’t be who I am today: a writer, not a cook. Cooking is a wonderful art, skill, trade and craft. But as a career, it stinks: The ratio of work
Continue reading