I follow this group because I co-manage a food service company and previously spent 15 years being an underpaid, overworked cook; I want to change the standard in our industry. We service the Chicago market but are based in more affordable suburbs. so the cost of living can be particularly high, depending on which direction you live in from our main facility.
We're currently paying $18/hr for no prior experience dishwashers and prep cooks with decent health/dental (company pays half for employee/zero for dependents), 3% IRA match, daily lunch provided, no PTO yet (we were close before covid but it was put on hold). We're very flexible, no pot throwing or angry management, not understaffed and give $50-$200 bonuses when employees go well above and beyond. It's not perfect but we genuinely try to be fair. There's a reason ive stayed and grown with this company, we put exceptional product and fair employment ahead of immediate profit.
We still cannot keep a dishwasher to save our lives. Is it because the work sucks by nature? Are we not as desirable of an employer as we think? I'm prepared to post the job for $25/hr- which is equal to or more than most of my veteran kitchen staff. The caveat here is that i would move any one of them to that role with that pay rate and have said as much globally to them. They don't want the job but they're still mad that they don't make that pay rate (they make $18-$21 with a few $45k+ salaries in there). I've stepped in as our dishwasher on a handful of occasions over the years….it's not a bad gig. I'm ready to tell my husband to quit his job and take this one with nearly no worries or overwhelming responsibilities, set hours with no night or weekends, and it's super light lifting as far as labor gigs go.
Constantly hiring then training is more expensive than just paying more but I thought we were significantly ahead in that way. I'd also run our recovering business into the ground if I bumped every employee to $25/hr next week. It's the suburbs, most places are paying $13-$16 with none of the fringe and toxic af culture. I suppose I'm here for a reality check. I knows there's a lot of hospitality staff in here- what is the expected and fair step that makes this a more desirable position? Is the lack of PTO for a $20/hr role such a big hit that it would be a deal breaker for you?