There are two sides to our tribal kitchen culture. One the one hand it shapes what you do and how you behave. It produces an almost infantile behaviour in employees. “Tell me what I should do to fit in, to be part of the team, and I’ll do it.” We battle the symptoms in our kitchens everyday: people not showing up for their shift, calling in sick at the last minute, etc.

But if you instill a sense of sovereignty and treat them as professionals, wouldn’t your chefs take ownership of how they show up for work and take responsibility for their work-life balance?

Ownership

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