Richard Jallet, Executive Chef of Baltimore Country Club, wants to connect with chefs in other regions to source H-2B Guest Workers for the upcoming summer season.
Every year, industry wide, the struggle to find qualified staff members for our upcoming pool season here at Baltimore Country Club is real. Obviously, the past year has added unforeseen challenges with regard to COVID-19. But going forward, I firmly believe that once the vaccine gets some traction, private clubs like ours will be busier than ever before.
As Executive Club Chefs, we all need to start thinking ahead and planning to meet this increase in demand. We must consider everything from staffing and budgets to seating and sourcing.
Last year, we established an H-2B guest-worker program here at BCC. I found it to be a win-win situation compared to the yearly J1 intern program we’ve traditionally use. Let’s face it: We need the extra help in the summer and all the southern clubs need the extra help in the winter. This works in favor of both regions’ needs.
H-2B workers are typically available from May 15th through October 15th, so the timing is perfect for us to align with clubs in other parts of the country. H-2B workers also generally have more culinary experience and knowledge than a J1 or a domestic intern.
Another unique added benefit of this group is the culture and traditions they bring from their countries of origin such as South Africa, Jamaica, Mexico and the Philippines, which were recently added to the list and will allow us to rehire some J1 interns that were at BCC in past years. These individuals are eager to share their culinary traditions and teach us about new ingredients we might not already know about.
The caveat is that H-2B guest-worker programs really only work if your club offers lodging. Fortunately, here at BCC, we provide lodging as well as transportation back and forth to work. Here are some photos of the lodging we offer here at BCC.
H-2B guest-workers also have lots of opportunities to see all part of the operation as many of these individuals work in front and back of house positions. Last year, I found this group to be extremely eager to work and eager to return to BCC year after year. This helps us to develop even more consistency in our service and production in your club.
If any club chefs in other regions beyond the northeast have H-2B guest-workers looking for a home this summer, please encourage them to check out BCC. Below is a brochure about BCC’s Culinary Program. You can also email me by clicking here → here.