BABE #362: KACY MCGILL – Project Director, Pittsburgh Restaurant Workers Aid
Kacy is no stranger to the hospitality industry. She recently served as a barista and barback at a Pittsburgh restaurant until she and her coworkers were laid off due to COVID-19. Today, she directs the Pittsburgh Restaurant Workers Aid, a project created after thousands of restaurant workers lost their jobs. Their fund has raised thousands for restaurant and service workers over the past several weeks, and their distribution program has empowered dozens of volunteers to deliver hundreds of care packages throughout the Pittsburgh area.
The Basics:
Hometown: Aberdeen, Maryland
Current city: Pittsburgh, Pennsylvania
Alma mater: University of Pittsburgh
Degree: B.S., Biology
Very first job: Rita’s Italian Ice
Hustle: Project Director, Pittsburgh Restaurant Workers Aid
The Interests:
Babe you admire and why?
Leah Lizarondo, cofounder and CEO at 412 Food Rescue. As soon as I graduated from college, I became an active volunteer with 412 Food Rescue. Their mission (to reduce food waste by using technology to distribute surpluses of food to folks in need) was inspiring and revolutionary. Leah is a bold leader who has motivated a network of volunteers to assist others in innovating ways.
What would you eat for your very last meal?
Fried chicken and mashed potatoes. A slice of chocolate chess pie as dessert.
Favorite way to unplug?
Preparing homemade meals for my friends, family members, and neighbors.
The Hustle:
Tell us about your hustle.
I am the project director of Pittsburgh Restaurant Workers Aid, a new project created in mid-March after thousands of restaurant workers lost their jobs as a result of Governor Wolf’s halt of dine-in facility operations. Our Greater PGH Restaurant Workers Emergency Fund has raised thousands of dollars for restaurant and service workers over the past several weeks, and our distribution program (serving food, beverages, cleaning supplies, baby care items, and other vital resources to unemployed restaurant and service workers) has empowered our dozens of volunteers to deliver hundreds of care packages throughout Allegheny County.
My day-to-day duties have been constantly evolving as weeks pass during the crisis period. You can usually find me working from home, checking in with board members and volunteers to make sure our food distribution operation is going smoothly. I also communicate directly with workers who request aid to listen to their needs and concerns. Due to CDC recommendations, I typically limit myself to one day at the food distribution center. On those days, I help assist volunteers and create care packages to restaurant folks in need while maintaining safe social distancing practices. After normal work hours, I try to complete administrative tasks while baking various goods (typically breads and muffins!).
Have you always been passionate about hospitality/food service?
As a kid, my dream job was to be an ice cream truck driver. I always loved the idea of serving folks delicious treats and snacks. I saw this as a unique sense of community—the ability to connect with strangers through food. The restaurant community is unbeatable. We work tirelessly to get through busy shifts as a team and strive to do our best. I worked at multiple restaurants in the last five years and I have never regretted my passion for this industry. The restaurant community is made up of some of the most genuine and authentic people I know.
How has your job changed as a result of COVID-19?
My last job was serving as a barista/barback at a Pittsburgh restaurant. On March 15, I was laid off along with my colleagues. My new position has pushed me into an organizing role and has allowed me to dive into nonprofit management. As a previous barista/barback/pastry chef/line cook/hostess, I bring a unique skill set to the nonprofit world alongside members of the board. We are able to work very hard and diligently through stressful times to support each other as a team. Our biggest obstacle was creating the infrastructure needed to help our unemployed community “on the fly.” Asking for help from mentors, organizations, peers, and local representatives helped us move our distribution center from the porch of my home into a donated art gallery. All of our care packages have been created with donated items from the Pittsburgh community. We learned quickly we would only be able to provide services if we depended on our larger Pittsburgh community.
How can readers support your industry?
The best way to support our community is providing financial assistance to unemployed restaurant workers. Consider donating any amount to our Greater PGH Restaurant Workers Emergency Fund so we reach our goal of raising $60,000 to assist our 500 applicants. We are hoping to increase our goal and open applications soon so we can continue to help more restaurant workers.
How are you balancing your demanding role with your own health and wellness?
I have created a makeshift home office in our Pittsburgh basement. All of my work is completed there. Our other rooms are dedicated to relaxation and wellness. The board members and I discussed ways to make sure we did not burn out through the crisis. We decided as a team to take off specific days of the month just for ourselves. All of the board members have been aware of their limits and we try to support each other when possible.
How has being a woman affected your professional experience?
Being a woman in the service industry is very difficult, especially as a former cook. There is little representation of women in the kitchen and the overall culture can be toxic. We spend hours on our feet rushing to make sure the service goes smoothly. The work can be hard and long. I have dealt with my obstacles regarding my gender identity and chose to leave restaurants because of it. You can support women and minorities by choosing restaurants owned by women and/or minorities. Advocate for an equal pay system to be enacted for restaurant workers that assists FOH and BOH employees.
What’s one thing you wish the general public knew with regards to the pandemic?
The restaurant industry workers have been negatively affected by the pandemic because we never had labor representation. Some of us worked paycheck to paycheck and tips earned that shift. BOH (line cooks, dishwashers, etc.) employees were severely undervalued and underpaid. We need to work as a community to make sure this large labor force is protected next time an event like this occurs. Support restaurant workers if you are able by donating to various local funds.
Career and/or life advice for other babes?
Take time for yourself. Find a support group to lean on and focus on your wellbeing.
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