These three Latino employees “saved” St-Hubert restaurants

Saint-Hubert restaurants in the Quebec region can no longer do without foreign workers, who give them a “second wind”, especially by providing better “stability” for kitchen workers.

“We often have a problem teaching people, and after a month, they quit. There's a rolling [de personnel] And we always seem to start over. But these people are not crossing. They love their work and learn very quickly,” says Stéphane Lapointe, director of the restaurant on Grande Alley, who is delighted with the skills of his new employees. For two years, he has employed two Guatemalan workers in the kitchen.

According to him, the arrival of foreign workers in his establishment is “a increase Very useful for cooking.

“I always have been Crew shorts, with -3 or -4 employees in the kitchen. But, the fact that they came, honestly, that saves us. I would also say that they can easily replace four employees,” he says.

In total, the restaurant chain employed 24 temporary foreign workers from Mexico, Guatemala and Mauritius at 11 locations in the region.

News magazine Met three of them. Jose Luis Chitic Chitic, 24, and Mario Garcia, 36, both arrived in Quebec from Guatemala in October 2022. Their colleague Nestor Gonzalez, a 27-year-old Mexican, arrived in April last year.

Each of them has at least three years of kitchen experience. “For them, it's a profession. We impart knowledge to them, but they also have knowledge that is beneficial to us […] It creates great chemistry in the kitchen,” says Clara Martin, director of human resources at Saint-Hubert.

Good response

The company takes care in welcoming its new workers, providing them with furnished accommodation and winter clothing.

M^me Martin explained that managers would bus in with the new arrivals, showing them their future ways to work.

But the most difficult thing is for the workers to learn the language.

To help them, the company even provided them with a translator during their first shifts. Product charters and memory aids on the kitchen walls have also been translated into Spanish.

“At first, I didn't understand purchase orders. I just answered: yes yes,” said Jose with a smile. “My colleagues told me polo polo [poulet en espagnol]» adds Mario, laughing heartily.

Every week, they participate in French classes. Today, they are very proud to grant an interview NewspaperIn Moliere's language.

Improve their status

Coming mainly to improve their position financially, the Cooks, who appreciate their “new life” agree that they no longer want to leave.

Guatemalans say that working as cooks in Guatemala's capital earns them five times more than what they get here. That's three times as much for Nestor from Mexico.

Every month they send a part of their salary to their families. “I want to help my parents. I also have a 22-year-old brother,” says Jose, who wants to bring his brother here. “It changes their standard of living, it helps them with food, clothing, housing,” adds his roommate Mario.

Foreign workers and employees of Saint-Hubert restaurants agree that the cold is one of the biggest challenges they face after arriving in Quebec.

Elisa Cloutier

Although their first winter was “very difficult” because of the cold, they are enjoying appreciating the colors of the seasons that they have never seen before.

Last summer, Nestor admitted that he was surprised to see young people his age walking the city streets at night. “I feel incredible. It's not something I did at home, it's not recommended, it's very dangerous,” said the resident of Val-Bélair.

Renew their contracts

Rather than being satisfied with their work, M^me Martin also stated that they are in the process of implementing administrative procedures to renew their employment contracts, which vary between two and three years.

Nestor Gonzalez Carrasco, 27, from Mexico:

• Rotisserie at Saint-Hubert Restaurant in Val-Belair
• Has a university degree in elementary education

What hit him when he arrived: Social relations. “In Mexico, people are close, families and friends see each other often,” he says.

Biggest Difficulty: Learn French

What he likes about Quebec: Seasons, bike paths, walking paths and festivals

Nestor González Carrasco, 27, originally from Mexico, is a roaster at Saint-Hubert restaurant in Val-Belair.

Elisa Cloutier

Jose Luis Chitic Chitic, 24, from Guatemala:

What hit him when he arrived: Taxes. “In Guatemala, taxes are included in the prices. Here, on my first grocery trip, it was quite a surprise!

Biggest Difficulty: Learn French and brave the cold

What he likes about Quebec: His work and his colleagues

Originally from Guatemala, Jose Luis Chitic Chitic, 24, is a cook at the Saint-Hubert restaurant on Grande Alley.

Elisa Cloutier

Mario Garcia, 36, from Guatemala:

What hit him when he arrived: cold

His biggest difficulty: Learn French

What he likes about Quebec: “I like the snow, the food and all the people are very nice.”

Mario Garcia, 36, originally from Guatemala, is the roaster at the Saint-Hubert restaurant on rue Bouvier.

Elisa Cloutier