Chef leads hospitality career discussion
Chef Joseph Carei, owner of Caileigh’s restaurant in Uniontown and president of the Laurel Highlands Restaurant Association, discusses career opportunities in the hospitality business in Fayette County with various restauranteurs, educators and members of the Fayette Chamber of Commerce during a gathering at the restaurant Monday afternoon. A movement is under way in Fayette County to promote hospitality as a career and to educate the front-line people who fill many of these jobs.
“If we don’t do this, in two years it may be too late. It may be too late now,’ said chef Joe Carei, owner of Caileigh’s restaurant in Uniontown and president of the Laurel Highlands Restaurant Association. “We need to keep the hospitality business thriving. We have a lot to offer here.’
Carei said that hospitality is not seen as a career in Fayette County but as a stepping stone to other careers.
Hoping to change this attitude, Carei led a meeting at his restaurant Monday that was attended by people whose work includes hospitality – restaurants, bed and breakfasts, Nemacolin Woodlands Resort & Spa, Fallingwater, the National Road Heritage Corridor and the Fayette Chamber of Commerce – as well as those who offer training programs – Fayette County Area Vocational-Technical School and Laurel Highlands High School, which already have hospitality training, and Penn State Fayette, The Eberly Campus, which could offer programs in partnership with others through its Office of Continuing Education.
“We have a need for educated workers,’ Carei said of jobs, such as front desk clerks, wait staff and kitchen staff. “We want to avoid the six-month period where we have to teach people the importance of washing hands, and the difference between leaf lettuce and Romaine. These are little things that we spend a long time on.’
“We roll up our sleeves and teach them,’ agreed Mary Ann Moreau, café manager at Fallingwater, “and we often have people quit.’
Carei said that trained workers are worth paying, and he hopes that promoting hospitality as the viable industry it is will influence more people to think of it for a career and of undertaking that career in the local area.
“Travel and tourism has to be focused towards Fayette County,’ said Carei, who noted that’s the reason his own restaurant is in existence.
Carei would like to see more students enter hospitality-training programs, such as those at the vo-tech and Laurel Highlands. Both Joanne Savini of Laurel Highlands and Daynelle Hutton of the vo-tech offered information about their own programs.
Carei pointed out the importance of training, because it is these front-line workers who will influence patrons on whether to return to a place of business: “If a glass goes out and there’s lipstick on it, the customer will not come back.’
There are obstacles to persuading students to sign up for hospitality programs, he said.
“The biggest problem I see is that the vo-tech is considered a step down, and that’s a shame,’ Carei said.
Frank Korona, cooperative education coordinator from the vo-tech, talked about the success of vo-tech graduates, noting those in welding fields find jobs in which they earn $8, $9 and $12 an hour, while those in health care are earning $9 an hour.
Carei also suggested adult education, perhaps a fast-track program, to train employees for front-line jobs.
Joe Segilia, director of outreach for the local Penn State campus, suggested the university could be a partner with other hospitality programs to offer such training.
Participants agreed to exchange information on current training programs and the needs of those in the hospitality business.
Another meeting will be planned.