Here are nine attributes of a well-run kitchen that keeps things productive, creative, safe and, dare we say, fun:
Chefs who know finance: “Well-run kitchens have a strong relationship between the director of finance for the hotel and the F&B directors and the chefs,” says Justin Fields, senior vice president for restaurant, bars and retail for Makeready Hotel, Restaurant and Retail Company, Dallas, Texas.
Executive chefs who are strong leaders: “A boss manages his or her employees while a leader inspires them to innovate, think creatively and strive for perfection,” says Michael Vigna, president, The Chef Agency, New York.
A dedicated administrator: “I have one person who purchases things, calls purveyors and checks prices,” says Drew Statz, executive chef at Hotel Deco in Omaha, Nebraska. “Having one person dedicated to this, 40 hours a week, has been a huge help.”
Communication that’s efficient, with an emphasis on safety: “In a well-run kitchen, you’ll hear a lot of safety terminology like ‘behind you,’ or ‘corner,’” says Dean Thompson, director of culinary operations at Concord Hospitality. “Everyone’s in sync, and everyone’s aware and communicating so that they don’t get burned or slip and fall.”
Kitchens that are clean and organized: “That takes constant?vigilance,” says Dean Wendell, vice president of F&B at Concord Hospitality. “Everyone understands their role, and they communicate constantly so that the hourly staff doesn’t hear different information depending on who is there.”
Well-run, regular meetings: And it isn’t just the managers and chefs doing the talking. “Keep staff engaged,” says Marianna Alfa, vice president of concept development for Hospitality House, New York. “Instead of preaching or reading through reports, make them feel present and included. A great question I heard a chef ask at a daily meeting was, ‘What was the best thing that happened to you at work yesterday?’”
Employees that are included, celebrated and have a sense of purpose: “Engagement is happiness at work, and that is the silver bullet,” Fields says.
The needs of staff and restaurant are accounted for: “More balanced chefs working in more balanced environments tend to produce better cuisine,” says Evan Sheridan, executive culinary director for Aparium Hotels.
More women are working there: “If you get a bunch of similar-aged males together, the vision starts to get nearsighted,” Statz says. “You can’t see everything when everyone has the same perspective. Having more women in the kitchen makes it a little more professional.”
Contributed by Jeanette Hurt
