Just learned most line cooks quit within 3 months and it blew my mind

I was reading through some industry stats last night and saw that over 60% of new line cooks leave the job within their first quarter. That number made me think about my own first few months. I remember my first Friday service where I dropped 4 orders and almost walked out myself. How do you guys keep green cooks from burning out that first season?

2 comments

2 Comments

the_susan4d ago

Slower first week would help but that's a real tough sell when labor costs are already tight. Most places can't afford to have someone not pulling their weight. A better fix is just having one solid person on each shift whose job is literally to show the new kid the shortcuts and warn them before the rush hits. Not just "figure it out" and hope for the best.

parkerk564d ago

Hey that stat is wild but honestly not surprising! I read somewhere that a lot of kitchens don't even have a proper training system so new cooks just get thrown into the fire and expected to figure it out. The burnout comes from that constant pressure with no one showing them the shortcuts or how to handle the rush. Do you think giving new hires a slower first week with less tickets would help keep them around?