How FSDs are redeveloping the workforce

Collaborate with area chefs. Weber recently helped form a True Food Chef Council with 28 Twin Cities restaurants. In October, the council co-sponsored a Junior Iron Chef: Super Bowl Edition competition emceed by TV personality Andrew Zimmern, gaining exposure for Minneapolis Public Schools as a culinary force.

Become a presence at culinary events, including farmers markets, restaurant promotions and awards. “It exposes us, showing that we’re not just school food,” Weber says. “We’re actually a fabulous opportunity to work in a restaurant that specializes in students.”

Return to vocational training, including apprenticeships. “Vocational schools tied with apprenticeship programming would be fabulous. ... Once you learn that craft, if you want to go into management, you have the option to take secondary courses to lead into management or entrepreneurship.”

Cultivate societal respect and appreciation for craft. “The issue starts with stigmatizing manual labor as bad and highlighting [that] the only way to succeed in life is through secondary education and college, bypassing the old ways of apprenticeship and craft, whether for a cabinetmaker or cook. Not all careers are driven by a college education.”

“Audition” potential employees instead of interviewing them, screening for a positive attitude, interpersonal skills and willingness to learn rather than an existing skill set. “The No. 1 thing is not hiring for a dishwasher or general maintenance employee. You look and fast-forward this person: In two or three years of training, can they have upward mobility?”

Improve the built environment. Make workstations ergonomic and pleasant. “Our dishwashing system, for instance, is fantastic. It’s well-ventilated [and] process-oriented, and requires the least number of body motions. There’s music and nice finishes on the walls, so it’s a good place to be.”

Manage wisely and well. Properly managed employees tell others that work is fun, and word of mouth is the best way to attract quality workers. “The best recruitment tool you can have is if you create an environment that is rewarding and fun.”

Recruit at culinary schools, with beautifully plated food on hand. “We always bring food and present it well—as simple as making a basket out of a watermelon for your fruit tray presentation. We’re able to show that we can multitask or create multiple positions and it won’t become monotonous.”

Hold public cooking classes. After the Hays Medical Center Foundation purchased 10 induction stoves, Fitzthum and his team sponsored an “I Can Cook” series that allows 20 adults to come in once a month for a class at a minimal cost of $10 per person. “We’ve had a few applications and have hired some folks in relation to that. It’s all about creating community interest.”

In-school training for local students who want to stay in the area. “I would love to see the local school districts do more with educating students for the foodservice industry. The burden is totally on us to provide all levels of training.”

Public and community support, including transit and affordable child care options. “If [employees] had places in town to meet and have a bus system, that would help them get to work. A day care system on or near campus for our employees would also be a big help. Many don’t make their probationary period, as they have a very difficult time making it to work or they have excessive tardiness.”

Driver’s licenses for all workers, including immigrants. Employees are often needed to drive delivery trucks, especially when a regular driver is out sick.