How many employees at WF are pastry chefs and how many are in stocking, orders, cleaning, and manning the register?

I feel like at least half of the average grocery store staff I see are skilled: butchers, fishmongers, cheese and wine managers, and pasty or bakers. Proportion varies with class of grocery: BiLo obviously having fewer than WF.

There's the checkout counter and stock in the back, but I feel like the employed-during-the-day crew definitely has career opportunities.

Thank you for saying this. WF needs a half dozen unskilled workers to stock shelves, and about 6 dozen skilled laborers in the trades you mentioned. Do you think a 21-day dry-aged steak can be made by someone that just showed up during a high school job fair with zero training? Would you eat it?

It's not that pastry chef's are unskilled, but they are very easily replaceable. It's really difficult for culinary school grads to find work because of the influx.

Not true. It's very hard for restaurants to find skilled cooks nowadays because the salaries they are willing to pay are not high enough. When an artisanal pastry chef can open their own business, setup a Stripe account, and make six figure income, you know a restaurant only willing to pay $45K for a skilled chef is going to have a problem...

A pastry chef is to WF what an AWS engineer is to Amazon.