When people think about working in a kitchen, they often picture the glamorous scenes from cooking shows or the fast-paced excitement of a restaurant’s dinner rush. But there’s so much more to being in the kitchen, especially when it comes to leading one. Having spent years on the line, moving up from station to station, and eventually running kitchens, I’ve seen the ups and downs of kitchen life. It takes grit, skill, and an intense amount of dedication to lead a professional kitchen successfully. Today, I’d like to share a bit about what that experience has taught me—lessons that go beyond cooking.
Building a Strong Team
Running a kitchen starts with building a team you can trust, one that’s as passionate about food as you are. Kitchens thrive on collaboration and trust; without these, even the most talented chefs can’t perform at their best. From the dishwashers to the sous chefs, every person in the kitchen plays an essential role. As a chef, your job is to create a space where each person feels valued and driven to give their best.
A key part of building a strong team is understanding each person’s strengths and weaknesses. Not everyone can handle every station, and that’s okay. Some chefs might excel at sauces, while others are incredible at managing the grill. Recognizing these differences helps me place each chef where they can thrive and contribute most to the team.
Communication is Everything
In a professional kitchen, communication is critical. The rush of orders can feel chaotic, especially during peak hours. Clear and concise communication becomes essential to keeping the flow steady and efficient. I’ve learned that even the slightest miscommunication can cause major setbacks. For example, if a server forgets to communicate a guest’s dietary restriction or a timing change, it can disrupt the entire line.
To lead effectively, you have to set the standard for communication. I make sure my team understands that speaking up isn’t just encouraged—it’s necessary. Whether it’s calling out “Behind!” when moving through a narrow aisle, confirming orders, or updating timing on dishes, communication keeps us all on the same page and helps avoid mistakes. Over the years, I’ve found that open communication also builds trust and reduces the stress that naturally comes with working in a high-stakes environment.
The Art of Discipline and Consistency
The kitchen is no place for shortcuts. As a chef, I learned early on that discipline and consistency are the pillars of great food and a well-run kitchen. This isn’t just about taste; it’s about every detail, from knife cuts to plating. Customers expect the same quality every time they dine, and it’s up to us to make sure we deliver.
For me, discipline in the kitchen means being methodical and ensuring every step of the process is respected, even if it seems tedious or repetitive. Consistency builds the reputation of the restaurant, and it’s what keeps people coming back. To maintain this, I’m strict about how tasks are completed. My team knows there are no exceptions to standards, and they understand that upholding this level of discipline is part of the commitment we make to each other and to our guests.
Leading by Example
In a kitchen, actions speak louder than words. If you want your team to respect you and perform well, you have to show them that you’re willing to put in the same work. This means jumping in to help wherever needed, whether it’s scrubbing a pot or working the line on a busy night. I can’t count how many times I’ve put on a dishwasher’s apron at the end of the night to get things cleaned up faster or spent hours prepping alongside my line cooks.
When the team sees me working as hard as they are, they know I’m committed. Leading by example isn’t just about being visible; it’s about setting the tone. My team sees the standards I expect in action, and they understand that these aren’t just rules—I follow them too.
Handling Stress Under Pressure
The kitchen can be a high-stress environment. The combination of heat, time pressure, and the expectation of perfection can test even the most seasoned chef’s nerves. In these moments, the team looks to their leader for calmness. When the kitchen gets intense, I make it a point to stay level-headed. If I start showing stress, it ripples through the team, and suddenly everyone’s on edge.
Over the years, I’ve learned how to manage my emotions and reactions under pressure. Taking a deep breath and focusing on solutions rather than problems helps to maintain order in the kitchen. In a crisis, staying calm is one of the best ways to lead. When your team sees you can handle the pressure, it instills confidence in them as well.
Inspiring Passion and Growth
Cooking is more than a job; it’s a passion and a craft that takes years to master. As a chef, one of the most rewarding parts of leading a kitchen is watching my team members grow and develop their skills. I’ve had young chefs come in with raw talent, and it’s a privilege to help guide them, sharing knowledge and experience.
I make time for teaching moments in the kitchen. Whether it’s demonstrating a technique or explaining why we use certain ingredients, I want my team to understand the “why” behind what we do. I believe that helping chefs see the bigger picture and inspiring them to love the craft is an essential part of leadership. Watching them learn, experiment, and eventually move on to bigger opportunities is incredibly fulfilling.
A Labor of Love
Leading a professional kitchen is not for the faint-hearted. It demands every ounce of energy, focus, and commitment. You give up holidays, weekends, and sometimes even family time. But for those of us who truly love it, there’s nothing else we’d rather do. The connection between the kitchen staff, the thrill of a successful service, and the satisfaction of seeing guests enjoy the food we prepare—these moments make all the long hours and hard work worthwhile.
Every kitchen has its own personality, and every chef brings something unique to the table. For me, being a leader in the kitchen has always been about more than just cooking. It’s about building a space where others can find purpose, growth, and joy in the craft. And that, to me, is the true reward of being a chef.