As we all know New Orleans is undergoing a rebuild and revive process, the news are encouraging conventions are back and so are the tourists, but how about workers? well, it seems that culinary workers are not eager to take a jump into the Bayou just yet. So what is the strategy to attract new workers? not a good one...
Some restaurants in New Orleans are posting job offers in different markets through "Craigslists" offering "management" positions such as Sous Chef, Chef de Cuisine, and Executive Chef, well reality is they are not. This is a classic case of "bait and switch" where they get resumes from people eager to take the plunge, they go thru a phone interview and are told that they are front runners for the aforementioned position, as excitement builds up a couple of phone calls will follow, telling you that the position is not available yet but you are welcome to move in right away and start as a line cook for $12 dollars an hour, and then what? It is evident that New Orleans is clearly struggling to attract cooks but this is not the right way to attract new work force. Buyers Beware!
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