Tips For Hiring Your Kitchen Staff

Have you recently opened a new restaurant? As Brian Young, executive chef of NYC’s famed Tavern on the Green, advises in this video, your first step after purchasing equipment and supplies will be to hire kitchen staff.

When you hire kitchen staff, you want to build a team of skilled talent that is capable of working long hours. Be sure to select individuals whom you are comfortable working with, as you will spend up to 70 hours per week with your staff. Kitchen crews should have a natural camaraderie, and hiring managers should screen employees carefully to ensure that they communicate well and have positive attitudes.

CuliQuip is proud to provide restaurant equipment, supplies, and disposables to the greater areas of Washington D.C., Baltimore, Philadelphia, and New York City. To learn more about our kitchen design and IT solutions, call us today at (240) 489-2588.

CuliQuip Wilmington

20 Germay Drive,

Wilmington, DE 19804

Call Toll Free 844-413-2322

 

CuliQuip-Broaster Customer Service Managers

 

CuliQuip Northeast

 

Jim Dunn Territory Manager NY, CT

jdunn@culiquip.com

732-682-4670

John Lutzko Territory Manager NJ, PA

John.lutzko@culiquip.com
 610-751-3519

 

CuliQuip Southeast

 

Anjanette Cottingim Territory Manager GA, AL, SC, No. FL

Anjanette@culiquip.com  240-277-6638

 

 

We Look Forward To Serving You.