Shortage of chefs 'crisis' as York indoor hospitality reopens

Restaurants, hotels and bars can welcome people indoors again for the first time in five months but many have highlighted the short supply of chefs, waiters and bartenders.

Numerous roles in York have been left vacant by international staff and students returning home during the pandemic.

Industry players also believe low pay, long hours, as well as Brexit and three lockdowns within a year, have pushed many into new careers.

The issue reflects the fragility of hospitality which has been the last to reopen.

The Hospitality Association York (HAY) says the need for staff is even greater due to the requirement of table service and additional staff to ensure high levels of service.

HAY is looking to work more with education partners, recruiters and Jobcentre Plus to promote careers in hospitality.

Wanted posters for kitchen staff and front of house roles have been appearing in windows across York.

Deputy chair, Sarah Czarnecki, strategic partner at Gray’s Court Hotel, said HAY planned to focus on showing ‘how valuable and rewarding a career in hospitality can be’.

She said the sector offered wide-ranging opportunities which would help drive economic success for the city.

• York's hoteliers have also warned of a 'digital timebomb' 

Angela Stabeler, of York Jobcentre Plus, said the team was running hospitality sector training programmes, with guaranteed job interviews for participants, with one starting this week in partnership with the Marriot Hotel for chefs and waiters.

Rebecca Hill said her city centre hotel, Galtres Lodge, had missed out on potential candidates who had been snapped up by other recruiters.

“Because everyone is a little bit more desperate for staff, people are employing at a faster pace. It’s almost like we have to offer a job on the spot. We have learned that over the last couple of weeks.

“There are a lot of jobs for not many chefs. Everyone is in the same boat. Some pretty big hotels in York have a lot of chefs positions to fill.”

Rebecca Hill, of Galtres Lodge Hotel in York and HAY committee member

Rebecca said chefs were also turning to agencies for work as they offered more flexibility with shifts - concerns about long, anti-social shifts have been an industry problem since before Covid.

“I think this chefs crisis might force the industry to make it a more balanced lifestyle,” said Rebecca. “I think this is more about quality of life.

“Chefs have gone and tried other employment while they were furloughed and realised there are other jobs out there; the work-life balance is better.”

Despite the crisis, the city is making its mark as a food destination, with seven restaurants in the latest Michelin Guide: Arras, Roots, Skosh, Star Inn the City, Bow Room at Grays Court, Le Cochon Aveugle and Melton’s.

The Grand Hotel and Grays Court have also made high-profile appointments to further elevate their dining.

Nicolas de Visch is the new executive chef at The Grand, York

Janice Dunphy, of York’s Web Adventure Park, which has reopened its soft play centre for the first time in months, has struggled to recruit and is anticipating a busy half-term holiday.

“It’s horrendous," she said. "I've never known it like this. Usually we can pick and choose. We're not getting any applications. We need a kitchen manager, three chefs, a baker and a kitchen porter.”

She added: “Some of our chefs left and got other jobs during the lockdowns. Some of the pubs were doing take-outs so some people went to work for them. We had to make a couple redundant as they had only been with us a few weeks so they were were not eligible for furlough. Some have gone into different industries or back to university.

“At the moment we have two chefs. One has been with us for 12 years, and another for a few years.

“We are offering £30,000 for the kitchen manager, to finish at 6.30pm and some weekends off. We haven’t had any bites at all. We want a pizza chef. We had someone apply from Dubai but I don’t think that’s going to work.

“I had a guy who has been doing occasional work on a contract. We offered him the job but he isn’t interested because he is getting too much money doing agency work.”

Janice is advertising on numerous platforms and has contacted York College to see if any apprentices would be interested.

“We are a dream of a chef’s job,” she said. “Everything is freshly cooked to order, we pay a decent wage, there are no split shifts, they get every other weekend off and perks like free food, free uniform and free entry to the park for their family.

“I can’t get my head around it at all.”

More posters advertising vacancies in York.