FRIED COFFEE

Seasonal food service operators face some difficult problems with staffing during their abbreviated calendar.

I got a call yesterday from a restaurateur who was experiencing problems with erratic behavior by the Chef they had hired for the summer season.

I’ve also spoken with the owners of seasonal ranches and resorts,  all facing similar problems in finding reliable and knowledgeable Chefs to lead their kitchens.

The most frequent response is the desire to have a Chef that can lead and manage the kitchen, giving the proprietor, the freedom to concentrate on the rest of the business.

Other issues include the ability to administer proper ordering and portion controls to maximize profitability,  a full season commitment,  a sober  personality without drama,  and the talent to consistently produce attractive and flavorful meals.

Surprisingly, considering the consequences of an episode of food borne illness, seldom mentioned is the need for the individual to be knowledgeable about food safety, allergies & sensitivities.,

Many of these operators told me they are paying between $4oo.00 and $600.00 a week, some including room and board.

A professional Chef salary, as reported in a 2005 survey on StarChefs.com, starts at a low of $60,000 a year and tops out around $87,000.

When considering the above issues, the most important of them is that of food safety.  The result of an outbreak of food borne illness can result in a serious loss of business and a host of attendant problems.

These problems can be addressed by hiring a professional Chef that has the training and dedication to guide your culinary endeavors.  It is,  indeed,  a bit more expensive,  but,  the cost of  not having a pro can be steep.

The Chef is a key component of the over-all management team and is well worth the extra investment.