Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 34

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Highlight key motivators.
This is nearly always a selling point for
recruiting in any position, of any sector,
of any industry. What makes this job
more appealing? You need to highlight
your organization-specific benefits. This
may be job security (guaranteed hours),
paid vacation (that you actually get to
take), a 401K, annual wage increases,
bonuses, night/weekend differential,
holiday pay, tuition assistance/
reimbursement, schedule flexibility,
etc. Many former restaurant workers
who were happy with the cash-friendly
positions they recently lost will find the
security and benefits of non-commercial
food service very intriguing, especially for
similar work.
Stress job security.
When becoming a chef, one of the
greatest motivators for me was job
security. No matter what else happens in
the world, people have to eat. Well, one
thing that 2020 has spotlighted is the fact
that while people do in fact have to eat,
it may not necessarily be in a restaurant.
The term " essential worker " has been used
extensively over the past year, and is now
common in our vernacular. Use this term
when recruiting/interviewing potential
employees. Make the connection
that even in the strictest of pandemic
lockdowns that forced many restaurants
to close their doors, several sectors
remained " essential. " This security, even
in the most questionable and uncertain
times, is on the top of most job-seekers'
must-have lists.
Highlight quality of life.
This one is huge! Anyone who has worked
in commercial food service at any level
understands a level of stress, anxiety, and
hard work that others may go a lifetime
32

WHEN BECOMING A CHEF, one of the greatest
motivators for me was job security... Make the connection
that even in the strictest of pandemic lockdowns that
forced many restaurants to close their doors, several
sectors remained " essential. "

without ever experiencing. Restaurants
demand long, very fast-paced hours, often
with limited breaks throughout the day,
and between shifts. Non-commercial food
service is often drastically different in
this regard. Many settings are structured
around specific meal times, staffing levels,
etc., that allow for actual breaks and days
off! To a long-time restaurant employee,
this fact alone may seal the deal.
Focus on active, ongoing
recruitment.
I'm always on the lookout for new talent.
Whether I'm shopping in a grocery
store, getting coffee, or eating in a
full-service restaurant, I'm constantly
seeking potential team members. I
carry a handful of business cards with
me everywhere I go. This way, when I
encounter a server who anticipates needs,
is noticeably attentive, and is genuinely
friendly, I can give them a card and begin
the potential recruiting process.
With unemployment rates still relatively
high, there's seemingly no shortage of
staff for our operations. It saddens me
to hear that many acquaintances I've

NUTRITION & FOODSERV IC E EDGE | January-February 2021

had over the years, who are exceptional
foodservice professionals, are considering
alternative career choices due to the
lack of stability that the pandemic has
spotlighted. The feeling is that due
to commercial operations' instability,
spurred by regulation, mandate, etc., that
their livelihood is in peril. The fact is,
however, that if we can capitalize on the
opportunity to recruit these qualified,
able-bodied employees into our vast
segment of food service, we will inevitably
win.
This is both a net negative and a net
positive in terms of our industry's
continued successes. While the industry
continues to face ongoing struggles,
coupled with the pandemic, workers will
continue pursuing what they feel is best
for them and their families. Restaurant
workers who consistently succeed are
seeking other avenues to utilize their
skills while we have an entire world of
opportunities for them to explore within
our walls. We must now look to other
sectors to find those key employees that
are seeking similar employment, and will
elevate our operation. E
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021

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