Chow Bella

How Hard Is It to Hire and Keep Good Cooks?

Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected]

One of the most common titles -- and most crucial positions -- in a restaurant is that of a line cook, someone who is in charge of a particular station in the kitchen.

See also: - 20 Things No One Told You About Being a Chef in Phoenix - What Is the Role of the Food Critic?

How hard is it to hire and retain good cooks in today's Phoenix food scene? Here's what a few Valley chefs had to say:

Bernie Kantak Chef and Partner, Citizen Public House

These days, it's rare to run across an individual who has the chops to withstand the daily grind of working in a kitchen. The other day, I was with two other chefs, and one of them received a text from an employee giving notice -- or should I say giving notice that no notice is being given. Two days later, the other guy had two people cancel their stage 12 hours before for personal reasons. It's a tough industry and not for everyone.

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Laura Hahnefeld
Contact: Laura Hahnefeld