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Taco Bell will hire 30,000 workers this summer

The Mexican fast-food chain said it plans to step up its hiring in the coming months.
Photograph courtesy of Taco Bell

Taco Bell and its franchisees plan to hire 30,000 workers over the summer and are changing their recruitment efforts in the process.

The Irvine, Calif.-based Mexican fast-food chain on Thursday boasted that it and the franchisees that operate the bulk of its restaurants “are committed to being the safest place to work.”

Taco Bell said its newly created positions will focus on drive-thru, delivery, curbside pickup and mobile-app orders, and to ensure the company’s restaurants are clean and sanitized. Interviews will be done virtually or “curbside.”

Yet it said its hiring push “will position restaurants to be staffed and ready when the time comes.”

“During these tough times, we want job-seekers to know that we’re hiring and we’re safe,” Kelly McCulloch, Taco Bell’s chief people officer, said in a statement.

Taco Bell’s hiring push demonstrates the sales improvement many fast-food chains have seen in recent weeks as consumers have gravitated toward drive-thru-centric concepts for their restaurant meals.

Many restaurants went into the pandemic with not enough workers, and then suddenly found themselves with too many as sales plummeted. As sales come back, these restaurants may look to bring workers back to ensure service levels are maintained.

Yet the coronavirus has made that process more challenging, as face-to-face interviews go by the wayside. At the same time, with a lot of workers fearful of contracting the virus, chains that do look to hire will need to convince prospects they’re safe.

Taco Bell noted that it has taken several steps to protect customers and workers from the virus,

including temperature checks, contactless service and mask and glove requirements. The company said that it is “constantly re-evaluating” its safety initaitives and shifting strategies.

“We work closely with our franchisees to ensure that we’re meeting the needs of our restaurant teams,” McCulloch said. “Their safety and well-being remain our first priority.”

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