I work at a fine dining establishment. Finding people willing to work in food service is extremely difficult.
The owner has lost three chefs at two restaurants due to them having to work without the kitchen help they need. Few applicants and those who do often quit within months because it’s intense, fast paced, demanding, precise and the hours mean no normal social life.
The two chefs at my location have been doing an amazing job without a line cook for months, but both have one foot out the door because they have been doing what’s darn near impossible every night.
You don’t seem to be familiar with the industry.
And you wonder why $13.34 an hour doesn't attract a lot of people for a job like that?