Do You Treat Your Chef Like a Manager? You're Supposed to!
Are you treating your chef like an artist instead of a manager? If so, you're making a big mistake. Let’s talk about why your chef isn’t just a cook — they need to be a leader.
A lot of restaurant owners make the mistake of treating their chef like a creative genius, someone whose primary job is to make food look and taste amazing. And while creativity is important, it’s not the main role of a chef in a successful restaurant. Your chef is a manager, and if you’re not treating them like one, you’re setting yourself up for chaos in the kitchen.
A chef’s true responsibilities
A chef’s job isn’t just about crafting great dishes. Their responsibilities should include:
- Controlling food costs through portioning, inventory management and waste reduction.
- Training and managing kitchen staff to ensure consistency in every dish.
- Maintaining recipe costing cards and ensuring menu profitability.
- Working within budgets — not just creating dishes that “feel right.”
- Scheduling staff efficiently to control labor costs.
- Implementing standard operating procedures to maintain consistency.
- Managing inventory properly to prevent waste and ensure efficient ordering.
And the list goes on. If your chef isn’t handling these things, that means you have to — and let’s be real, you’ve already got enough on your plate.
How to set your chef up for success
So, what can you do to make sure your chef is leading, not just cooking? Here are some key steps:
- Set clear expectations
Your chef needs to understand they’re accountable for food cost controls, labor costs, and kitchen efficiencies. They’re not just making food—they’re leading a team and managing a critical part of your business.
- Provide the right tools
Give them what they need to succeed. This means training them on financials, holding regular check-ins, and making sure they understand that their performance is measured by more than just what’s on the plate.
- Empower them with data
Your chef needs access to food cost reports, labor cost reports and budgeting expectations. If they don’t know their targets, how can they hit them?
- Focus on staff development
A strong kitchen culture leads to lower turnover, better training and a more effective team. Teach your chef how to mentor junior staff so they can develop future leaders within the kitchen.
- Prioritize menu engineering
Your chef should work closely with you and the front-of-house team to design a menu that aligns with operational efficiencies, customer demand and profitability goals. It’s all about balancing creativity with business sense.
The bottom line
When you shift your mindset and treat your chef like a manager instead of just a cook, you create a kitchen that runs like a well-oiled machine—and a restaurant that actually makes money.
Be sure to visit my YouTube channel for more helpful restaurant management video tips.
