Where have all the cooks gone?

Enhancing pay, training, culture, and communication helps restaurants overcome staffing challenges and build strong, lasting teams

The restaurant industry is facing a significant BOH staffing shortage due to pandemic-driven job losses, rising costs, and competitive job markets. Many cooks who left during COVID found work in other industries, and while some may return, restaurants need proactive strategies to attract and retain talent.

Key takeaways

• Pandemic fallout: Many cooks left the industry during COVID and have not returned, finding jobs in other sectors. Some may gradually come back;
• Inflation and wages: Rising living costs make it hard for cooks to survive on traditional low wages, while restaurants face tight margins limiting pay increases;
• Competitive compensation: Higher wages, tip-sharing policies, and benefits like health insurance and bonuses are critical for retention.
• Training and growth: Offering mentorship, training, and opportunities for career growth keeps cooks engaged and motivated;
• Positive work culture: A supportive, collaborative kitchen environment boosts morale and long-term loyalty;
• Open communication: Regular feedback and involving staff in decisions (e.g., menu input) help them feel valued and invested.

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