Challenges in Culinary Recruiting

This Culinary Recruiting Challenges report walks readers through sourcing for culinary recruiting, top qualifications sought, and addresses some challenges that are unique to this niche market – particularly around culinary team roles and structures. To quote one participant “None of us use common language and oftentimes someone who was a Sous Chef at a small restaurant expects that level coming into a large company.” Considering challenges like that, it comes as no surprise that the top retention obstacle among respondents is unrealistic expectations from employees.

If you are responsible for culinary recruiting, this survey will provide good insights into how others are handling culinary recruiting challenges – particularly in large organizations with multiple food outlets.


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