Over the past few years, we have spoken at length about the labor shortage in the restaurant industry. And in the last few weeks, another discussion related to this topic has surfaced: the salary of cooks. All because a popular and reputable restaurant in Montreal posted a wanted poster with a ridiculous salary, according to some.
In fact, at the beginning of November, Au pied de cochon, owned by popular chef Martin Picard, placed a job offer for a cook position at an hourly rate of $ 13.50, which is the minimum wage in effect at Quebec.
It didn't take much for the workers in the industry to react strongly to this offer, which was deemed ridiculous. They aptly recalled that the fast food chain McDonald's, for example, offered a rate of $ 15 upon a new hire.
These same people wonder why such a well-known restaurant, offering a gourmet menu with an average add-on of $ 90, can only offer minimum wage for a cook position.
In fact, according to the owner, who reacted quickly to the outcry, it was not possible to put a rate other than the $ 13.50 in the offer posted on the Service Canada site. In fact, depending on the candidate's experience, his salary could go up to $ 18 an hour. The offer was posted on this network specifically because an employee whose work visa had just expired had left Au pied de cochon.
Martin Picard also mentions that there is an agreement between the cooks of his restaurant and the waiters that the tips are separated between the two teams at the end of a night. That way no one is actually making $ 13.50 an hour.
But at the heart of the debate is the true value of a cook. Are they remunerated at their fair value?
Certainly not!
And it is the employers themselves who are saying it! They would love to be able to offer their cooks a salary that better reflects all the effort they put in while they are in the thick of it.
However, they cannot afford it.
The main reason is obviously the increase in food prices and also the increase in the minimum wage decreed annually by the government. Thus, the profit margin of a restaurant has significantly decreased in recent years because a new reality has taken hold.
Moreover, when some experts rise to the barricades by urging governments to introduce the minimum wage at $ 15 or $ 20, restaurant owners believe that consumers will have to accept a sharp increase in the bill at the same time if the project goes from there. 'before.
There is also the labor shortage which becomes a headache as employers compete fiercely with each other to attract cooks. The result is a wage war, but it is clearly not to the advantage of the bosses. By the way, the cook will pay the price too sooner or later.
In conclusion, it is certainly not tomorrow the day before that the discussions surrounding the salary in restaurants will end.
