WINOOSKI, Vt. (WCAX) – Sharpen your knives and tighten your apron. John McMahon got a taste of what it takes to keep the cooks, waitstaff, and hungry customers happy in this week’s Build Your Future.
Sharpen your knives and tighten your apron. John McMahon got a taste of what it takes to keep the cooks, waitstaff, and hungry customers happy in this week’s Build Your Future.
In the kitchen at Donwoori in Winooski, cooks are hard at work frying, chopping, and plating Korean dishes for a dining room full of hungry customers.
It’s a new location but not a new business for owner Summer Cao. The spot first opened in South Burlington before making the move to Winooski, a familiar spot to her family. “My mother actually have nail salon like right across the street,” she said. Cao wants her employees to feel like family, too. That’s the secret recipe to keeping staff.
“The employees are the reflection of your business and how you see it and how you want it to be. definitely making sure they are happy — it’ll definitely show with the business,” said Nghia Lee, the restaurant’s manager, who brought much of the staff over from the previous location.
Cao says it’s because of how her staff is treated and trained by her and her brother. “Able to cultivate a work environment that motivates people or wants them to show up every single day is something that I’d love to think that I was able to do,” she said.
Vermont Labor Commissioner Michael Harrington says it’s a job seekers’ market, with more jobs open in Vermont than workers, and it’s hot for those looking for a new gig. “Most jobs in the restaurant industry are in demand — they do fluctuate by seasonality,” he said.
And for prospective workers, Vermont’s outlook is pretty good. Data from last year puts Vermont’s average wage of $22.0/hour among the highest for food prep and serving jobs in the region.
For comparison, New Hampshire’s average wage was $18.28, New York’s was $21.46, and Massachusetts’ was $20.21, according to the Bureau of Labor Statistics.
Harrington says many eateries just need someone willing to do the work, even if they’re not experienced. “If you’re willing to show up on time and work hard, the restaurant and the industry is willing to train you. You can come in at a middle level rather than entry level,” he said.
For those looking to hire, Cao has some words of advice. “Be your genuine self. Don’t need to hide yourself or make things look fancy. Just focus on what you do best and keep your promise,” she said.
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