came across this Article in todays paper , as we have sometimes Board Members interested in Hospiltality Jobs , specialy with Visa 457
http://www.smh.com.au/news/good-livi…6850787470.html
With unemployment about the 4 per cent mark, its lowest since 1974, restaurants are facing a staffing crisis like never before, with workers - both in the kitchen and front of house - more or less able to name their price and where they want to work.
The meal's cold? The menu truncated? The service slapdash? Chances are that's because it's harder and harder to find well-trained professionals who are happy to work the hard and mostly unsociable hours needed to run a successful restaurant
TV chef Darren Simpson, formerly of Aqua Luna and La Sala, knows more than a little about staffing restaurants. He says the staffing crisis is "huge".
"It's got much worse, for sure. I've also noticed that employers out there are paying big money to get the staff. You're getting chefs de partie now being paid $50,000. Where does that stop? Your sous chefs on a hundred grand? Which then roots everybody else down the line."