I worked a good chunk of time in a mid-sized Italian restaurant with maybe 10 cooks, 10 waiters, and 7 bussers/dishwashers/preppers.

I doubt that right now a robot could do any of the backhouse stuff with the versatility, speed, and durability required to be better than a human chef working for easily less than 40k a year.

I think if we reach a point where one or two laborers can pre-prepare all of the ingredients the night before and the robot cook can just spit out a hot meal in 5 minutes (with one person overseeing a symphony of robo chefs), then AI/robots will win and chefs as a profession will go bye bye.

But until then, the owners will continue to spend on quality labor because that's the only way they know how to make the meals efficiently.