Grub Slingers – Slideshow

DEVON BRADLEYAge: 18Job title: part-time dishwasher at White Spot in Vancouver (Cardero Street); part-time line cook at the Westminster Club in New WestminsterSalary range: $8$12/hr.Duties: preparing foods at various stations including deep-fry, saut, ent

OWEN KNOWLTON Age: 33Job title: wine director at West Restaurant in VancouverSalary range: $50,000$60,000 a yearDuties: tasting wine, educating customers about wine, buying wine

GARETT WESTON Age: 20Job title: kitchen leader at White Spot in CoquitlamSalary range: $12$15/hr. plus percentage of tip poolDuties: drawing up schedules, ordering food, inventory, supervising cleanup, prep, fill-in for head cook and kitchen manager

GERRYL FIGUEROAAge: 31Job title: tortilla maker at the Taco Shack in Vancouver (Kits Beach)Salary range: $8$9/hr.Duties: making tortillas, cooking them on the grill

THIERRY BUSSETAge: 40Job title: Pastry chef at CinCin Ristorante & Bar in VancouverSalary range: $10 to more than $30/hr.Duties: making pastry

DAUNE CAMPBELL Age: 36Job title: server at the Cheshire Cheese Inn in VancouverSalary range: $8/hr. plus tips (anywhere from $50 to $150 a night)Duties: taking orders, delivering food to tables, providing details of the menu

JAMES WALTAge: 40Job title: executive chef at Araxi Restaurant and Lounge in WhistlerSalary range: $60,000 to more than $100,000 a yearDuties: developing a menu, managing controls, nurturing talent in the kitchen

B.C.’s labour shortage has hit restaurants particularly hard. Wooing and hanging on to good staff is harder than ever in an already tough industry. Meet the owners, servers, cooks and dishwashers who keep the fires burning. Article by Valerie McTavish Photography by Peter Holst. Click here to read the full article.