What is Apprenticeship?
|
Apprenticeships help restaurants expand the pipeline of qualified employees. Through the Restaurant Youth Registered Apprenticeship (RYRA), there are established pre-apprenticeship programs, such as ProStart and Restaurant Ready, to aid employers in identifying an apprentice, if needed. Funding is available to support the cost of apprentices attaining industry-based credentials like ServSafe®. Through established relationships, RYRA staff can provide a link to Louisiana’s technical and community college programs, and employers will receive support from the NRAEF with a training curriculum.
Beyond that, apprenticeship can be coupled with support services and local workforce development agencies for potential wage reimbursement (subject to local eligibility requirements). |
|
|
|
|
Attractpeople from all backgrounds to pursue a career in the restaurant industry
|
Empower individuals to explore and chart their own path to success
|
Advance the careers of restaurant employees and transform lives
|
Apprenticeship Tracks
Restaurant Manager• Must be 18-24 to begin
• Must have HS diploma or equivalency to begin • Competency-based, but roughly two years to completion • Minimum required wage upon completion: $14.90 • Includes concepts like: fundamentals of restaurant leadership and operations; skills in financial management and marketing |
|
Kitchen Manager• Must be 18-24 to begin
• Must have HS diploma or equivalency to begin • Competency-based, but roughly two years to completion • Minimum required wage upon completion: $14.90 • Includes concepts like: fundamentals of restaurant leadership and operations; skills in financial management and marketing |
|
Line cook• Must be 17-24 to begin
• Must have HS diploma or equivalency upon completion • Competency-based, roughly one year to completion • Minimum required wage upon completion: $12 • Includes concepts like: hard culinary skill sets; food safety and sanitation; fundamentals of inventory and supply management |
|
To learn more, contact:
David Emond (504) 920-4998 or davide@lra.org | Jonathan Baynham (504) 210-2505 or jbaynham@lra.org
David Emond (504) 920-4998 or davide@lra.org | Jonathan Baynham (504) 210-2505 or jbaynham@lra.org
