Montreal’s best Au Pied de Cochon restaurant under fire for minimum wage advertising job


Leading Montreal establishment Au Pied de Cochon has come under fire for apparently trying to secure minimum wage labor for its Duluth Street kitchen.

The iconic Montreal restaurant posted a job posting on the Government of Canada’s job board on November 11, seeking to fill five full-time cook positions for $ 13.50 an hour, the equivalent of the current minimum wage in Quebec.

The job offer sparked backlash on social media, including on Bar & Resto Montreal Montreal’s Facebook group Staff, with many noting that workers can find better paying jobs in much less reputable establishments, and ‘others promising to stop spending their money somewhere their own workers could never afford to dine. (A dinner for two at a restaurant easily costs over a few hundred dollars, Montreal economist Ianik Marcil noted in a widely shared Facebook post criticizing the job posting.)

However, in reaction to criticism of the TV show At your business Monday, Au Pied de Cochon chef owner Martin Picard said no one in his establishment made just $ 13.50 an hour and that number was meant as a starting point.

In an interview with Press, Picard’s business associate and co-owner of Au Pied de Cochon, Marc Beaudin, clarified that the figure would vary depending on the experience level of the candidates and that given the current tip-sharing agreement between employees at the facility, kitchen staff earn about $ 16 to $ 19 an hour, depending on the week. At the end of a two-week period, Beaudin says employees are “able to pay their rent, pay for their groceries and everything.” With the average rent for a room in Montreal now over $ 1,500, however, it’s hard to imagine the math adding up for everyone.

While some seem stunned by Au Pied de Cochon’s job posting, those who know the salaries of kitchen staff at a number of high-end restaurants in Montreal will tell you it’s not unheard of – from least it wasn’t before the pandemic. But Montreal’s most famous restaurants have historically been able to sell the experience and prestige that comes with working at their establishments as its own form of intangible pay – a so-called invaluable notch on the resume.

Now, restaurant workers are leaving the industry for better wages, health benefits and better working conditions, and those who stay have a lot more on their plate, whether it’s to make sure that public health are respected, given the increased risk of exposure to COVID. , or absorb the additional tasks left by vacant positions.

According to the Quebec restaurant association ARQ, cook salaries have increased by 15% since 2019, with cooks now being offered an average starting salary of $ 18.22 per hour. It would therefore appear that staffing problems in restaurants have led at least some employers to start reassessing their salaries. However, with many pay scale deductions in their job postings, opting for the more vague promise of “competitive wages,” it can be difficult for workers to tell which restaurants have committed to significantly adjusting their rates – even. if it is now clear Au Pied de Cochon is probably not among them.


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