An integral part of building a foodservice program is hiring true foodservice employees. But an increasingly dynamic marketplace means more competition to recruit the very best of them.
How do I recruit really great foodservice employees? What should I look for in a good candidate, and do you have any suggestions on recruitment sources?
This is the million-dollar question these days. As the economy improves, labor is fast becoming the hot topic in foodservice, which is growing, and a greater number of competent employees are needed. Finding the right ones and getting them to work for you—and not the competition—is key.
To find the right candidate, start with the basics. Can they cook? Are they punctual, team players and organized? Do they cook in a clean, sanitary manner? These are pretty easy to test: Have them cook something for you. Observe them cooking. Taste the final product. Maybe even ask them to cook with another staff member so you can observe their teamwork abilities. Also, interview past employers or schools where they attended. If they fail any of these, there is no hope for them in foodservice.
However, the basics are not enough. They are a minimum, but they will not move your business toward excellence. I look for three more characteristics: passion, attention to detail and hospitality. If someone is passionate about the business of food, it is contagious and attracts other like-minded people. Ask about the kind of food they like to make; ask about the last great meal they ate, and ask them to describe it to you. When they do, watch for the spark of passion that bubbles up. If it is there, you will feel it.
Attention to detail is also critical. I often tell our students that the difference between a good and a great restaurant is only a million details done right. When they cook for you, watch for the details—those little things that may seem minor. Did they drop something on the floor—and pick it up, and wash their hands? How are they dressed? How are their shoes?
We are in the hospitality business. Do these candidates make the people around them feel good? Do they smile? Are they polite, with good people skills? How do they talk about employees such as the dish washers or overnight cleaners?
To finding these employees, I would highly recommend visiting culinary schools, vocational schools and even high school culinary arts vocational programs. A diverse group of students attend these schools, and some of them are not looking for a traditional restaurant job. But it will be your job to educate them about why they should work for you in the c-store segment. Remember, the labor market is getting tighter.
Christopher Koetke is vice president of Kendall College School of Culinary Arts in Chicago. He is a certified executive chef and certified culinary educator by the American Culinary Federation. Have a question for Chris? Email awestra@cspnet.com, subject “Ask the Chef.”
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