California
Related: About this forumEconomy, opportunity thinning restaurants' supply of cooks
Frank Hanes, a 25-year-old sous chef, moved to San Francisco from his native Vermont to pursue a career in cooking. He has been working at Aziza in the Richmond District for the last year, and both he and Aziza chef-owner Mourad Lahlou say it's been a match made in heaven.
But recently, Hanes gave Lahlou his notice. He's moving back to the other side of the country.
"I'm learning so much more here than I would on the East Coast. I've seen food I never even knew existed," Hanes said. "But my girlfriend and I have been looking for our own spot, and we couldn't even find a single-bedroom apartment."
As upscale restaurants continue to open at a dizzying pace - witness this year's premieres of the critically acclaimed Coqueta, Tosca Cafe, Fog City, Roka Akor and Saison - and diners continue to pack them, there's a spoiler lurking behind the boom: There are not enough people to cook the food.
http://www.sfgate.com/food/article/Economy-opportunity-thinning-restaurants-supply-5093045.php
FreakinDJ
(17,644 posts)like that is going to work
rdharma
(6,057 posts)I'm not talking "burger flippers", I'm talking trained and experienced cooks at prestigious eating establishments.
OffWithTheirHeads
(10,337 posts)Le Taz Hot
(22,271 posts)maybe they could attract people who will stay. Executive chefs at hoity toity restaurants make some good scratch and even their soux chefs can make some good money but those are the exceptions. The vast majority make minimum wage, are expected to work straight through without a break and often work overtime without being paid overtime wages. On top of that, many are undocumented workers. They are often exploited by the management/owners who know they're too scared to say anything if they are not paid what they are owed.
If you can't pay your workers a decent wage you shouldn't be in business.