Train From Dishwasher to Rotisseur

“It is also, for those who want it, the chance to quickly climb all the ranks. Pierre Paul is one of them. In a few months, the workings of the kitchen will hold no more secrets for him. After dishwashing, he will be assigned to bread, then to potatoes. Next, he will move to “the block” to prepare the plates, that is, to arrange the chicken, fries, coleslaw, and sauce. Then comes the job of “chicken breaker,” a delicate task that involves separating the breast from the thigh without wasting the meat. Finally, before becoming a manager, he will be a rotisseur, the highest achievement. By definition, it’s the master position at St-Hubert Bar-B-Q. For a long time, Mr. Léger took care of it personally. He also worked hard, from the very first day, to find the exquisite formula that now ensures St-Hubert’s reputation: meat that is well cooked but tender and juicy under a crispy skin. Now, the rotisseurs he has trained are taking over. Still, the boss keeps an eye on the poultry browning on the spit.”

“As for human resources management, it too is undergoing its own revolution. Still in 1972, the company already has more than 1,000 employees. You cannot allow so many people to evolve in such a haphazard way. Career plans must be assured if you want to retain happy and motivated employees—one of the keys to St-Hubert’s success. The Léger family has long realized this: too much staff turnover is costly—training new employees comes at a price—in addition to hurting a certain consistency in servi”