Published January 9, 2017
Hopper-Sandrof and the management team at Eastern Standard Group created a new role in the company that’s part chef and part human resources to bridge the gap between the HR and culinary worlds. In order to prepare for this new position in the company, the team worked to refine exactly what it would entail and what the existing staff could gain.
Key Takeaways:
- According to a report from the National Restaurant Association, one in four restaurant operators say they have difficulty filling job openings.
- Both independents and chain restaurants are using incentives like stipends for student loans and hiring bonuses to attract and retain talent.
- When thinking about the culinary hiring goals for the company, she considered her personal experiences in a restaurant and her background working in front-of-house roles throughout college.
“Couple this with the fact that hospitality employee turnover was over 70 percent in 2015 and it’s easy to see why owners and operators are worried.”
https://www.fsrmagazine.com/human-resources/chef-roles-expand-hr
Chef Roles Expand Into HR
Hopper-Sandrof and the management team at Eastern Standard Group created a new role in the company that’s part chef and part human resources to bridge the gap between the HR and culinary worlds. In order to prepare for this new position in the company, the team worked to refine exactly what it would entail and what the existing staff could gain.
Key Takeaways:
“Couple this with the fact that hospitality employee turnover was over 70 percent in 2015 and it’s easy to see why owners and operators are worried.”
https://www.fsrmagazine.com/human-resources/chef-roles-expand-hr
Related posts:
Commentary