
A hotel kitchen ahead of the summer season
Hospitality and Food Service
- Challenge
- A lakeside hotel needed six kitchen staff for a May opening. Local applications had been slow and most applicants lacked line experience.
- Approach
- IRM wrote one job profile for line cooks and one for kitchen helpers, agreed the criteria with the chef, and searched in Canada and internationally. Each shortlisted candidate had a screening call covering experience, availability and the split-shift schedule.
- Outcome
- The chef interviewed a shortlist per role instead of reading every application, and chose who to hire. IRM coordinated start dates and first-day details.
- Human impact
- Candidates received clear information about the schedule and accommodation before interviews, so there were fewer surprises after arrival.
- Employer perspective
- Time spent on hiring moved from reading applications to interviewing people who met the brief.
- Candidate perspective
- Shortlisted candidates knew where they stood at each stage, including those who were not selected.



