How do leaders get LOYALTY from their crew? Leadership Tips for Chefs and Kitchen Managers
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- Опубликовано: 26 июл 2024
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*Description:*
Unlock the secrets to earning loyalty and respect from your kitchen crew! In this video, we explore the essential qualities that separate true leaders from mere managers. Whether you're a head chef, kitchen manager, or aspiring culinary leader, these insights will help you foster a team that’s motivated, dedicated, and eager to follow your lead.
Join us on 86ed as we dive into:
- *The Difference Between Managing and Leading:* Understand why being a manager isn't enough and how to step up as a true leader in your kitchen.
- *Building Trust:* Learn the critical steps to build trust with your crew, creating a foundation of mutual respect and loyalty.
- *Effective Communication:* Discover powerful communication techniques that inspire and motivate your team.
- *Leading by Example:* See how leading from the front and setting the right example can transform your kitchen's dynamics.
- *Empathy and Understanding:* Explore the importance of empathy in leadership and how understanding your team's needs can drive their commitment to you.
Elevate your leadership skills and create a kitchen environment where everyone thrives. Subscribe to 86ed for more tips on becoming the best culinary leader you can be.
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#KitchenLeadership #ChefSkills #TeamLoyalty #LeadershipTips #CulinaryLeadership #86ed 
Развлечения
as you mentioned, its all about setting the example, respecting your employees, delegating, making an environment that nurtures growth, and leading from the front.
great video Jason!
You should do an industry podcast
Thank you for the advice and knowledge. :)
Great content. Thanks for sharing your experience and perspectives. Just started a line cook position for the first time after doing pretty close every other position in a restaurant. I am expected to take on Inventory/ orders, as well. any tips? possible "inventory and orders" vid?
I actually have one I just posted last week! It’s not comprehensive but gets into the basics. If you run into any other questions after that I’d be happy to take a crack at them
@@x86ed just went and found it. thank you chef!
Do you have any advice for a upcoming chef in the industry
Sorry I thought I was replying to your comment but I just made my own comment. LOL. I was curious how long you’ve been in the industry because I may have different advice for you to depending on that.
How many years you been in the industry?
1990! Hand written tickets, hung on an actual wheel! We called it the, ‘Broken on the Wheel!’ Lol! Like the torture chamber! You are correct! Back in 1990’s? If you were in management? You had to take ownership of the restaurant you worked at! ‘It’s my day off, and I’m drunk!’ Answer? I don’t care! You need to sober up in the office!’ It was a different animal back in the old days! Every member in a management position was required to take ownership! Food was better then! But these new cartoons don’t realize how bad it once was! 😂