In Montreal, journalist Louis-Philippe Messier travels mostly on the run, his desk in his backpack, on the lookout for fascinating subjects and people. He speaks to everyone and is interested in all walks of life in this urban chronicle.
No more labor shortage in Montreal? Restaurateurs who were struggling last year to find waiters and other kitchen employees are once again being approached by a large number of qualified job seekers.
On Promenade Ontario, a year ago, like almost everywhere else in Quebec, countless signs said: “We are hiring! Come see us!”
Anyone with a pulse and a social insurance number, experience or not, could then find a job straight away.
This situation no longer occurs in several Montreal restaurants where the CV drawer has started to fill up with paper again.
“Three weeks ago, I posted a job in the kitchen and I had 150 applications in a few hours!” says Lucas Guichard, manager of L’Œufrier Hochelaga
Lucas Guichard, the manager of L’Œufrier Hochelaga, received “only” three CVs during his shift on Friday. “Usually there are a lot more!”
Louis-Philippe Messier
At the counter of this restaurant at the corner of Pie-IX and Ontario, where I sometimes eat a lunch that my doctor would hardly appreciate, I was able to see the parade of job seekers… exactly like before the pandemic .
“I’ll be honest with you, I don’t have any hours to offer you right now,” I hear Mr. Guichard say to a young man he’s interviewing and who, with a little luck, if a position becomes available, perhaps called back in a few weeks.
A few minutes later, a young woman enters and leaves her CV which will join the pile.
“We have a new waitress who showed up here, just as someone had just left, and who timing earned a job, but it was a fluke.”
“The labor shortage is over!” declares Félipé St-Laurent, the founder of the Ils en fument du bon sausage shop, whose kitchen is located at the Jean-Talon market.
“Lately, we have received a lot of CVs and we are not going to have work for everyone,” confirms Kaltoum Joukarrid, a co-owner.
Kaltoum Joukarrid no longer has difficulty recruiting in the sausage production kitchen. They smoke good ones. CVs are pouring in.
Louis-Philippe Messier
Return of the pendulum
“When I take out the garbage, people approach me to ask for work. Cooks are normally rare… but here, some write to me and offer me their services,” says Martin Guimond, the owner of Saint-Bock, in the Latin Quarter.
“Since last November and especially since last month, the pendulum has returned: people are once again chasing us instead of the other way around.”
Mr. Guimond’s business is slow this winter, unfortunately. Far from recruiting, he had to let go of some of his staff… who may have gone to look for work elsewhere.
Many restaurant closures and reduced hours are part of the reason there are suddenly more job seekers in this field.
“Among the CVs received, there are people who have a lot of experience and I will be able to choose the talents,” rejoices Mr. Guimond, who is looking forward to the return of good weather to put together a “great team”.
Martin Vézina, of the Quebec Restaurateurs Association, tempers this enthusiasm and points out that some of his members continue to have difficulty recruiting.
“The situation is not the same everywhere in Quebec,” he adds.
“For restaurateurs who suddenly have an influx of CVs, it could get complicated in the spring when they want to hire everyone at the same time.”