Robbing Peter to pay Paul is never a good thing. But that's what's going on in Houston's growing and competitive restaurant-workforce marketplace.

Across the board - from fine dining to ultra casual - restaurants are hiring from the same pool, both for positions in the kitchen and front of the house. Now more than ever, the quest for workers has reached a critical point as dozens of restaurants are on the board to debut ahead of Super Bowl LI.

"We saw this coming a year or two ago," said Jonathan Horowitz, president of the Greater Houston Restaurant Association. "There's just not enough labor to go around - certainly qualified labor in the higher-end, more full-service restaurants. … And there's no sign of it letting up."

On the flip side, it's a fine time to work in the industry. "If you've got a good résumé in fine dining and you have good references," said Michael Fulmer, a career waiter who recently joined the team at Killen's STQ, "you definitely have some good options right now."

Dominick Lee knew there would be a lot of chef opportunities in Houston when he began looking for a new job last year. But he specifically sought out chef Kiran Verma, who was planning to open her namesake Indian restaurant in a new location. With kitchen credentials from both the Besh and Brennan restaurant groups in New Orleans, he likely could have worked anywhere here.

"There's a lot of cool things going on in Houston right now," the 28-year-old Kiran's executive sous chef said.

The demand for restaurant workers outpaces supply in Houston, industry watchers say. The competition has forced establishments to get creative and invest in various strategies to lure potential staff.

Yauatcha, a restaurant set to open in the Galleria in March from international hospitality powerhouse Hakkasan Group, was so intent on finding qualified staff that it held a three-day job fair in December to fill about 120 positions (it's holding another in February). The original Yauatcha, which opened in London in 2004, earned a Michelin star in 2005; this will be the second U.S. outpost of the modern Chinese dim sum teahouse known for sophisticated design, exacting service and a menu of Chinese dumplings and European patisserie goods.

Hakkasan, which has a sizable presence in Las Vegas, felt the job fair was an essential step for getting acquainted with the level of Houston's workforce. "The market is not as abundant here as Las Vegas" in terms of a ready talent pool, said Yannick Augy, director of restaurant projects. "We are a company that believes in raw talent."

Job fairs are one method restaurant operators are employing to attract workers. Outreach pop-ups at local universities, referral bonuses, employee perks (extended benefits, vacation time and cellphone allowances) and social media strategies are at play as well.

"People at this point are doing anything and everything they possibly can to attract qualified candidates," Horowitz said.

Chris Tripoli, a principal at Houston-based A La Carte Foodservice Consulting Group, said that simply hanging out a "help wanted" sign doesn't cut it any longer. In the past couple of years, restaurants have become more savvy on social media by positioning their businesses as good places to work and advance.

Training and staff development are being expanded, too, Tripoli said. "It's not just hiring but an ongoing focus about keeping them engaged and keeping them developed so they're not going elsewhere," he said. "The more staff feels comfortable and the more they learn about the industry, the more confident they are in their jobs."

Some operators are filling their staffing needs by traditional methods of promoting in house and by staff referrals. Hugo Ortega and Tracy Vaught said many of the new workers for their upcoming Xochi restaurant at the Marriott Marquis Hotel are coming from within their existing workforce; likewise, The Breakfast Klub owner Marcus Davis, who soon will open Kulture at the George R. Brown Convention Center, said many referrals are coming from his staff.

Other restaurateurs are concerned not just about finding workers but finding the right workers. "What restaurants are going to have to do is rely on developing really good training programs, as opposed to having someone come in off the street with good credentials," said Adam Dorris, chef/partner in the upcoming Presidio restaurant in the Heights.

"It's going to be a difficult task to find good, consistent people in the kitchen," said Ryan Hildebrand, chef/owner of Triniti restaurant, who soon will open FM Burger in the Heights. "This business is very transient in nature. People are always shuffling around. It's always been a challenge. In the last three years or so, it's been really difficult to get a staff together."

Chris Shepherd, chef/owner of Underbelly, said he needs about 75 workers for his new One Fifth restaurant opening this month in Montrose.

"Staffing is always a difficult thing. I don't know if it's just because of the Super Bowl, but people are moving around, shifting and changing," Shepherd said. "You see a buyer's market for homes, and now there's a waitstaff market. They can pick and choose."

Though he has not found all the staff he needs for One Fifth, Shepherd said he's confident he'll fill the spots. And that certainty may stem from advance buzz about One Fifth making his high-profile restaurant a desirable place to work.

Still, there are plenty of restaurants that might find themselves competing for the same workers. Soon-to-open restaurants include Pappadeaux Seafood Kitchen and Bud's Pitmaster BBQ at the convention center; Potente and Osso & Kristalla at 500 Crawford downtown; Kiran's in Upper Kirby; Brasseri du Parc at One Park Place downtown; Field & Tides in the Heights; Bosscat Kitchen & Libations in River Oaks; Bernie's Burger Bus in the Heights; and Bayou & Bottle at the Four Seasons Hotel Houston. They will join a slew of just-opened restaurants, including Killen's STQ, Local Foods Downtown, Beaver's Westheimer, Pinkerton's Barbecue, Night Market, Grotto, Biggio's and Walker Street Kitchen at the Marriott Marquis Houston, Agu Ramen, Riel and Bebidas.

But what happens after the Super Bowl pulls out of town?

There might be some inevitable closings, Tripoli said. "The restaurants that aren't unique and different may be the casualties," he said. "The more average or common operations will get a good spike when the Super Bowl is in town. After the Super Bowl, they may be wondering how to make it."

Even so, Horowitz doesn't predict a downturn in the Houston restaurant market. There will still be plenty of new restaurants opening, he said, and with that the need for workers.

"It's not slowing down just because it's tough to find workers," he said. "It's just another challenge in the restaurant business. And there are many."