Finding and keeping a qualified staff is an issue that plagues the foodservice industry. With more and more exposure for "celebrity" chefs and an increasing number of competition shows to become the next big thing in culinary, many culinary school graduates come into their first job looking to move right to the top of the ladder. Culinary school is expensive and many graduates expect to find high-paying jobs that will help them get out of the debt they incurred for their education.
Though such a large scale program might not be feasible in all operations, creating an apprentice program of your own is a good way to train up-and-coming culinary talent in a real world setting. Even partnering with a local culinary school or technical high school for a more hands-on internship program would be a benefit both to you and the students. Creating a close relationship with young staff through mentorships can also be a way to improve the quality of the work you get from your entry-level cooks.
Bringing in and training young staff with a more hands-on approach can benefit your operation by reducing turnover and hiring expenses in the future. Making sure you have the right staff in place can benefit every aspect of your business.