Kitchen culture has a reputation for being intense, and some pressure is genuinely part of the job. But there is a difference between a kitchen running with energy under pressure and one where the culture has become genuinely difficult.
Diagnose Whether the Problem Is the System or the People
A kitchen that is consistently understaffed or working with inadequate equipment will produce stressed behaviour even from good people. Assess whether your systems are setting your team up to succeed.
Address Behaviour Directly and Early
Difficult behaviour that goes unaddressed tends to get worse and sets a standard for what is acceptable.
Separate Performance Standards From Personal Style
Watch for when intensity becomes disrespect or when pressure becomes an excuse for unacceptable behaviour.
Build Structure Around Roles and Responsibilities
A clearly defined structure with specific stations and documented procedures removes ambiguity that fuels conflict. Our kitchen design consulting and staff training services both contribute to this.
Get Feedback From the Team Directly
Regular one-on-one check-ins or an external perspective can surface problems that would otherwise stay hidden until someone good quits.
Know When the Problem Requires a Difficult Decision
Sometimes protecting the wellbeing of the rest of the team requires a difficult decision about one specific person.
If you are dealing with a kitchen culture problem, talk to Pestle and Mortar.
About the Author
Wayne Farmer is the founder and chief consultant at Pestle and Mortar, Australia’s hands-on hospitality consultancy. With experience running hotel kitchens, boutique dining venues, and a successful catering business, Wayne has spent his career helping Australian restaurant, cafe, and catering operators build more profitable, better-run businesses. Learn more about Wayne and how Pestle and Mortar works.