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Pass the salt, hold the ego
By Liana Robberecht
July 25, 2011
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How to manage young staff in the kitchen
With his numerous reality shows and Hell’s Kitchen, Chef Gordon Ramsey has become more than well known, not only for his successful businesses and culinary skills, but also for his hot and volatile temper. While this old-school style of kitchen government may seem entertaining and undoubtedly keeps the viewers on the edge on their seats, it does not keep many staff employed in the kitchens of the real world. In well-run, modern kitchens there is a balance of discipline and respect for co-workers.
With Generation Y entering the workforce, we are forced to shed the familiar ego-driven management styles of the past and learn how to be flexible and communicate with the potential new leaders of our future. Generation Y has a different vision of the workplace and prioritizes family and friends over work. As chefs and leaders, we must learn how to cultivate the best potential from these growing, learning young minds. It is now our challenge to structure discipline and focus into their culinary foundation without encroaching on borders of respect and wisdom.
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Generation Y is confident, ambitious and achievement-oriented. They have high expectations of their employers, seek out new challenges and are not afraid to question authority. Generation Y wants meaningful work and a solid learning curve. Unfortunately it has also been my experience that Gen Y gets so caught up in achieving that they are quick to take unwise shortcuts and push to fast-track a career that has barely taken off. This is where leadership skills are vital. Here at the Calgary Petroleum Club, we have three rules to follow:
1) Create a learning environment: A successful leader creates and fosters an ideal learning environment. In establishing such an atmosphere, you will take on new challenges within your kitchen. By generating excitement, motivation and new skill sets, your staff will learn more than if you are constantly screaming at them. Learning from a dedicated teacher and having the opportunity to utilize new skill sets instills loyalty and longevity within your team.
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2) Communication: creating an atmosphere that provides positive feedback and opportunity to voice opinions (respectfully) reinforces a behaviour that will become an active part of a solution instead of perpetuating the disrespectful problem mentality. Keeping open lines of communication within your team is important; making yourself approachable is also key. When your staff is too afraid to ask questions in fear of yelling, ridicule or scolding, it will only limit their growth and the success of your business.
3) Empowerment: remembering that Gen Y is goal-oriented. Empowering your team to make responsible decisions on its own creates a respectful cooperative working environment. Everyone wants to be a vital part of the “big picture”. Be a mentor and coach to your staff, giving your staff the culinary tools so you can trust the decisions being made. Micromanaging is never empowering; learning and discovering each of your staff’s individual talents and creating an opportunity to let them shine, is. No one enjoys being “just a number”. Knowing that every person, regardless of experience, will have something amazing to bring to the “table” for your business will encourage everyone to show up and put their best dishes forward.
I have had experience with the school of hard knocks and have had my share of yelling and ridicule. Did these experiences make me become a better chef? Yes, in a way, I learned focus and discipline. But more importantly I learned never to become a leader that no one wants to follow. Learning to become flexible to a changing, generational way of thinking will keep your kitchen respectful, your skill set strong and your business successful.
See also:
About the author:
 Liana Robberecht, Executive Chef, Calgary Petroleum Club, began her training with the Professional Cooking Program at Northern Alberta Institute of Technology (Edmonton), passing the Red Seal qualifying examinations in 1995. Chef Liana is passionately committed to regional cuisine, and a farm-to-table philosophy pervades the three kitchens and staff of 45 under her leadership. She has a number of professional memberships under her belt, including the Alberta Apprenticeship and Industry Board and the SAIT Advisory Committee for the Professional Cooking Program.
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