It was inevitable: with the recession and subsequent drop-off in dining, of course the number of restaurant jobs has declined (and on the flip side, the number of chefs, cooks, and servers has risen). Today's New York Times has an article about this very conundrum, citing not only the economy, but also
The economy is obviously a factor, but some in the business say they’re also seeing the results of a decade of exuberant, possibly unsustainable expansion.“Suddenly the restaurant business looks not so different from the financial and real estate markets,” said Joseph Bastianich, a co-owner of 12 restaurants in New York and nationwide. “When expansion is fueled by unfounded optimism, you get a balloon that doesn’t exist in reality.”
In NYC, this translates into Ph.D's applying for assistant chef positions, hundreds of applicants per job, and a general willingness to settle for less as far as benefits, prestige, and wages.
How do things look in Philly? Based on the food/beverage/hospitality job listings on Craigslist from the past week, there's not much out there, but pay and benefits are decent. For example, Executive Sous Chef at Continental Mid-town comes with full health benefits and paid vacation.
A • Sous Chef gig at a "Center City Bar and Grill" pays at least $35k. Morimoto has openings for sushi chefs, and we're assuming that the deal is the same as at Continental Mid-town (for that matter, the Starr Restaurant Group is also looking for line cooks).
With Fewer Pots to Stir, Competition Rises Among Cooks [NYT]
