Let’s be real — the kitchen doesn’t need more talent. It needs fewer egos.
You could be a Michelin-starred genius, but if you treat people like garbage, throw tantrums during service, or act like the team is lucky to have you… your days are numbered. Because the truth is: nobody wants to work with a d*ck.
Here are five brutally honest rules every chef, kitchen manager, or culinary leader should live by — not just to survive in this industry, but to actually thrive.
These aren’t just about personal growth — they’re kitchen dynamics that shape team culture, morale, and long-term success.
1. Don’t Be a Primadonna — They Die Alone
The kitchen doesn’t revolve around you. It runs because of the collective effort of people who show up, prep, clean, and grind it out with you every day.
Primadonnas don’t evolve. They don’t grow. They don’t lift others — and that’s why they get left behind. You want longevity in this industry? Start acting like a teammate, not a solo act.
Ego is the quickest way to destroy trust in a kitchen. Check it at the door.
2. Try Empathy — Before You Freak the F*ck Out
Yes, kitchens are stressful. But blowing up at your team every time something goes sideways isn’t leadership — it’s laziness.
Before you lash out, ask yourself: “What’s going on with this person?” Maybe they’re exhausted. Maybe they’re new. Maybe they’re struggling with something you can’t see.
Strong chefs coach. Weak chefs scream. Empathy doesn’t mean being soft — it means being smart. If you want loyalty and buy-in from your team, start with empathy. Read more about cultivating loyalty in the kitchen.
3. Own Your Mistakes
Nothing builds respect faster than accountability. If you over-ordered, messed up a prep list, or tore into someone who didn’t deserve it — just say it.
“That’s on me.” “I’m sorry.”
That two-second moment of humility can reset a relationship, repair team dynamics, and reinforce that you’re the kind of leader worth following.
4. Put People First — Yes, Even the Guests
Don’t rag on your customers just because you’re burned out. You don’t have to eat what they ordered — they do. And your job is to give a damn, whether they ask for well-done steak or a side of ranch.
The same goes for your team. If you put their growth and well-being first, they’ll move mountains for you.
This isn’t about hospitality — it’s about respect.
5. Don’t Be a Sl*t (for the Wrong Things)
Don’t sell your standards for speed, convenience, or profit. You know when you’re cutting corners — frozen ingredients, shortcuts, shady practices.
If you’re in this for the right reasons — to cook, lead, and create — then act like it. Have a code. Stick to it.
Great kitchens aren’t built on compromise. They’re built on conviction.
Final Thought:
You don’t have to be perfect. But you do have to care.
About your team. About your food. About the kind of person you’re becoming in the heat of service. So if you want to stand out, lead well, and be remembered for the right reasons — don’t be a d*ck.
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