When crews are operating in crisis mode, Andrew Maggitti, CEC, Executive Chef of Chartwell G&CC, says chefs must focus on calming them down so they can focus on the tasks at hand.
When things are uncertain, changing or new, your culinary crew is going to look to you, the executive chef, for a sense of comfort and stability. You must rise to the challenge in a lot of different ways. Here’s are some suggestions for how best to respond.
It starts with communication. You must first communicate with your team to let them know what the situation is and what your plan is for moving forward. This open forum will help your team stay focused on the tasks at hand. It will help them be more productive. Then, continue to keep your crew updated as the situation evolves. Keep them focused on the job and lead them to success, instead managing their fears. Take the time to work with each team member to help them perform at their personal best. (This might be a good time for some one-on-one coaching.)
Don’t be a part of the blame game. Keep your crew focused on the task at hand and stay true to your club’s mission statement. Everyone must work together toward the same goals if you want to succeed. Encouraging your team to think outside the box will lead to new ideas and innovations you might not have considered before.
Be empathetic. Make sure you ask your crew what they need of you and the club. Listen to what they have to say. Find out what their concerns are. Let them be heard. No one is having an easy go of it right now. Many are facing challenges with children and finances. Listen to their worries and know that it’s okay if you don’t have solutions. Follow up with them and let them know you are here to support them however you can.
Do not let your emotions get the best of you. These are trying times with a lot of uncertainty and a lot of moving parts. Things change daily. Find productive ways to channel any negative energy into positive results. If you need to vent, do so privately, either in a journal or with someone unrelated to the kitchen or the club. Taking care of your own mental health is as important as caring for your crew.
Learn how to break bad news gently. If you must let someone go or lay them off, do so with compassion and empathy. Offer letters of recommendation or a proof-read their resume if you believe this person could be a good fit elsewhere. If you know of any openings, put in a call.
As the COVID-19 crisis will continue to test the limits of our capabilities, it will become more pressing than ever for chefs to lead calmly and productively.
