Toronto experiences sous-chef shortage

12/16/2013 | National Post (Canada)

Toronto's restaurateurs and executive chefs are scrambling to fill sous-chef positions in a market with plenty of new eateries but too few experienced chefs, writes Sarah Spitz. Veterans in the industry are luring and keeping high-quality staff with higher pay, perks like staff dinner outings and executive chefs that are keen on long-term training.

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National Post (Canada)

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