The hospitality industry outside main centers is in desperate need of staff:
A serious shortage of kitchen staff has seen renowned Moeraki restaurateur Fleur Sullivan resort to washing the dishes herself.
“We’re going into summer with a skeleton staff. It’s terrifying at the moment.
“I’ve been doing the dishes flat out.”
Sullivan, who is advertising for three chefs and also needs a dish washer and a kitchen hand, is desperate to bolster her team before the visitor peak hits bringing more than 200 diners a day.
Restaurant Association chief executive Marisa Bidois said staff shortages were an issue throughout the country, but small towns and isolated areas were really struggling to recruit cafe, bar and restaurant workers.
In a recent survey 65 per cent of hospitality businesses reported extreme difficulty hiring chefs with positions advertised repeatedly to find suitable candidates. . . .
When employers have a vacancy they have to establish there are no local people who can do the work before they’re able to take on a worker from overseas.
The position has to be advertised and employers have to liaise with WINZ to ensure no-one who is registered as unemployed would be suitable.
The pool of local labour in a small place like Moeraki is very, very small.
Any locals who can and want to work will be working.
Yet employers like Fleur have to go through the process every time they need more staff. That can be within days or even hours of having completed the process if another staff member leaves.
The system needs to have a bit of flexibility to recognise the difficulties employers in remote wares face and allow them to employ staff without going through the time consuming and expensive rigmarole every time they have a vacancy.
The Opposition keep saying there are too many immigrants. That’s certainly not the case in Moeraki and places like it where there are not nearly enough locals for the available work.