| Hiring a chef for your restaurant is not going to | | | | |
| be as easy as you think it will be. An outstanding | | | | Compensation |
| chef can demand a sizeable compensation | | | | Structuring the pay to the chef can be worked |
| package and may only be good at preparing | | | | out in many ways. Straight pay for hours is the |
| outstanding dishes and be very poor at managing | | | | obvious way to pay the chef. This may not work, |
| the kitchen. Finding one that can do both is the | | | | as you cannot come up with enough pay under |
| trick. | | | | your current situation. Performance pay |
| Chef schools are a good source for finding newly | | | | connected with a guarantee is one of the ways |
| minted chefs, but they will rarely have any | | | | you may be able to compete with the big boys. |
| management experience. If you can continue to | | | | Sales improvement is easy to calculate and is an |
| run the kitchen as the new chef learns the ropes | | | | obvious way to show growth of the restaurant. |
| of leading the staff, then this may be a possible | | | | A percentage of ownership for the right person |
| solution. If you want someone to take over the | | | | may also be a way to get a really capable person. |
| kitchen from top to bottom, this is going to cost | | | | This also has the advantage of binding a quality |
| some money and your restaurant may be just a | | | | chef to the operation. In the right situation this |
| resume-building job in the eyes of the newly hired | | | | may offer the best option of all. |
| chef. This is a sticky problem for a restaurant | | | | A contract between the owner and the chef is |
| owner. If you are off the beaten track, this will | | | | not unusual. The contract will detail exactly what |
| make it harder to attract a really good chef, | | | | the duties are and how they will be paid. Any |
| unless they are just tired of the rat race in the | | | | really qualified person is going to demand that the |
| big city. Small towns are not a show place for a | | | | agreement be put in writing so that both parties |
| talented chef. If their intention is to build a | | | | know what was agreed to between the owner |
| reputation for future use, then your restaurant will | | | | and the chef. |
| not fill the bill. | | | | |
| | | | Training of staff and education |
| Chef schools | | | | A good chef will by example show the staff how |
| Chef schools are expensive and are supposed to | | | | to complete the work in the kitchen. He will know |
| be a three-year curriculum, but are often only a | | | | all aspects of the job and be able to show or |
| one-year course before the student is offered a | | | | demonstrate what he wants from the kitchen |
| great opportunity with a big hotel or casino. This | | | | staff. If the chef is also a good teacher, you have |
| competition for these young people will make | | | | a winner as this talent can be multiplied. Teaching |
| your offer more difficult to stand above the rest. | | | | the staff the correct way to run a kitchen will |
| There is such a demand for quality chefs and the | | | | increase efficiency and lower cost. This will help |
| supply is limited. Newly trained chefs can prepare | | | | the bottom line of the restaurant. |
| great food, but they have no experience in | | | | A chef that is worried about giving up his secrets |
| running a kitchen or managing the staff. This part | | | | is detrimental in the long run. You learn by doing. |
| of a chef’s job takes time to learn and you | | | | Asking questions and trying a new ways of doing |
| will have to be the teacher of how to manage | | | | things can find improvements. New specials are |
| people, buy for the kitchen and plan for easily | | | | discovered this way all of the time in quality |
| delivered meals. If you are not in an upscale area, | | | | restaurants. Sharing knowledge and answering |
| then you will face the problem of the chef | | | | questions helps all involved grow. New restaurant |
| wanting to become known and your restaurant | | | | dishes are the result of experimentation and |
| not allowing for that to happen. These people | | | | trying out a new idea. If this is not done, the |
| realize that there is a difference between being in | | | | growth will be slow to non-existent. Restaurants |
| the big leagues and playing in a small market. The | | | | live on reputation and quality of food and service. |
| other factor in finding a chef from these schools | | | | The reputation is not a given and must be earned |
| is the students are constantly offered jobs in | | | | over time. |
| restaurant chains and hotel chains. Your offer to | | | | |
| them will have to be very competitive and | | | | Conclusions |
| enticing as to the freedom you may be able to | | | | Finding a chef is not like hiring wait staff. Many |
| offer compared with a chain operation. You still will | | | | people can serve food. A good chef must be |
| not gain a chef with managerial experience. | | | | looked for, given reasons to join your restaurant |
| | | | and then compensated in a way that meets the |
| Listing job on the web | | | | competition. This will be a major expense to a |
| There are websites that allow restaurant owners | | | | restaurant that may or may not be covered by |
| to post jobs for chefs. These sites are another | | | | an increase in business. It could however give the |
| possible source for finding a candidate for your | | | | owner more free time and not be such a slave to |
| business. The advantage to the owner of the | | | | the business. Some owners would be happy with |
| restaurant is they can list the requirements of the | | | | that trade off. Others want the talent of the chef |
| job. Job requirements can eliminate some people | | | | to increase the sales and add to the bottom line. |
| who would not have qualified for your job. The | | | | Advertising on the internet and in larger city |
| chefs who do respond will have different levels of | | | | newspapers may be useful in getting some |
| experience and capabilities. Running the kitchen, | | | | possible candidates. Chef schools could also be a |
| ordering the ingredients and being able to put out | | | | source for chef for your business. The problem |
| quality food are important elements for a solid | | | | most restaurants have is the chefs are in |
| chef. Imagination and food knowledge will also | | | | demand and can be very difficult to hire. Their |
| come in various levels. Finding a chef you can | | | | expense will not be small as their reputation or skill |
| afford that can also do the job is going to be like | | | | will be what you are hiring and not everyone can |
| trying on shoes. Some will fit well and some would | | | | do the job. This accounts for the shortage of |
| never work out. Those that fit will need to be | | | | good chefs. Schools that teach are constantly |
| looked at as to working compatibility. A candidate | | | | raided for half trained chefs. This makes finding a |
| may have all of the requirements and be very | | | | chef you can hire and afford a problem that you |
| difficult to work with over time. This situation will | | | | may have to spend a lot of time doing. The chefs |
| not work out for the restaurant owner. | | | | have the advantage at this time. |