Ah, the intoxicating allure of a new kitchen—a symphony of sizzling pans, the seductive aroma of new menu and a new better team to work with. However before you don your uniform and unroll your chef’s knife remember to peek behind the gleaming facade because dirty little secrets lurk slyly away from the untrained eye. As a chef, you need to keep a list of chef non-negotiables and your eyes peeled for these telltale signs that a restaurant is more of a prison than a paradise.
I’m a few weeks into my return to cheffing in a kitchen after 14 years, coupled with a few days binging my way through The Bear – which I recommend every chef and foodie should watch. I realised that I needed to cook up my own list of non-negotiables, not in a fit of rage and anxiety, as Carmy does but instead as a reminder to myself what’s important to me and what my goals are. Clearly, I’m currently not in the position to be negotiating, while I can cook there has been a steep physical path to re-building the muscle memory I have lost in the last decade out of the kitchen. If you’re a chef reading this, then I cover a bit at the end about how to be in the position to negotiate with your employer your non-negotiables and actually get what you want from your employer.
My Chef Non-Negotiables
Uniform Dilemmas
Let’s start with the basics: uniforms. Imagine being handed a measly three sets of chef whites for a five-day week. By midweek, you’re either drowning in dirty laundry or contemplating the merits of culinary nudism. And the icing on this unhygienic cake? The expectation that you, yes you, will handle the washing. Because apparently, the joy of scrubbing grease stains out of cotton is something every chef lives for.
Discount is for Friends & Family!
Perks? What perks? In a decent establishment, there’d be a lovely friends and family discount, fostering a sense of community and encouraging staff to share their workplace with loved ones. But in the restaurant from hell? Forget it. And don’t even get me started on staff meals. A good restaurant provides free, hearty meals and encourages the team to sit down together. But in this culinary gulag? You’re left to scavenge like a raccoon in the bins out back.
Give Me Creative Freedom
Next up, creative freedom—or the lack thereof. A sign of a truly dreadful restaurant is one that stifles your culinary creativity. You’ve got a brilliant idea for a daily special? Tough luck. Your feedback on the menu is as welcome as a skunk at a garden party. The corporate overlords want their menu as stagnant as a swamp, and your fresh ideas are just too disruptive.
Equipment and Support
Now, let’s talk tools. The finest scalpel is useless if it’s dull, and the same goes for kitchen equipment. A restaurant that doesn’t provide the proper, well-maintained gear is setting you up for failure. And then there’s the clandestine operation of not sharing sales figures. It’s like trying to drive a car blindfolded. How are you supposed to excel without knowing the terrain?
Unpaid Overtime
Exploitation of hours is another red flag. If you’re expected to work long shifts without appropriate compensation, it’s a clear sign of a toxic environment. Your time and effort are valuable, and any respectable establishment should recognise that.
Toxic Work Environment
Then there’s the atmosphere. A hostile work culture, where bullying, harassment, or a general lack of respect are the norm, is a surefire way to drive talented chefs away. In most restaurants the most common form of a toxic environment is one where front and back of house do not see eye to eye. Argments between the wait staff and the chef’s ruin a customers experience. For me, Respect and a supportive environment are non-negotiable.
Poor Work-Life Balance
Unreasonable schedules that don’t respect personal time lead to burnout. A restaurant that doesn’t care about your work-life balance isn’t worth your dedication.
A chef reading this may think I’m a little crazy talking about work life balance. Us older chef’s remember the horror’s of 16 hour days, coupure and 7 day weeks. But what I have noticed is that the chef and management team in a kitchen need to respect their own time and boundaries so that this doesn’t happen. As a chef your passion will dwindle
Staff Mealtimes; Eat Together
If you have read this blog, you will know that I believe that the best way to eat is to eat like the french. And that means, sitting down and sharing food together. A team that has staff meal times and sits down to eat together is happy staff that communicates. What’s more this gives chefs a creative outlet and allows to use produce in the kitchen that could potentially go to waste. For me we need to eat together to be a happy team.
Spread Joy Everyday
I believe that everyone who works in hospitality is a hospitable person, they love the feeling of spreading joy with their service and their food. Spreading joy is what brings me back to the kitchen. There is nothing more joyous than serving food that is unforgettable, filling hungry bellies and having fun as you do it.
Keep it Clean
Finally, let’s talk safety. Proper ventilation, hygiene standards, and injury prevention are essential. If a restaurant ignores these, it shows a blatant disregard for the well-being of its staff.
The Trend of Non-Negotiables
These days, everyone’s buzzing about their list of non-negotiables, inspired by shows like “The Bear.” It’s become trendy to lay out what’s absolutely essential for a healthy work environment. But here’s the kicker—having a list of non-negotiables only works if you’re in a position to negotiate. It takes confidence and power to turn around and say, “If you don’t meet these standards, I’m out.” It’s about knowing your worth and having the guts to walk out if your conditions aren’t met. The real issue is that too many restaurants expect chefs to compromise their standards and well-being just to keep a job.
How to negotiate your non-negotiables as a chef?
Establishing non-negotiables is crucial for your well-being and effectiveness as a chef. Negotiating them, is not so easy.
I know that as a young chef I felt powerless to negotiate and build business cases to get what I want from my leadership teams. As I moved out of the kitchen to learn management, recruiting and the negotiating skills I need to run my own restaurant one day. I learned all the tricks I needed to today be in the position to be able to negotiate to get what I want.
Here’s a concise guide on how to negotiate these essentials with restaurant managers and owners for the young. chefs who were like me:
1. Know Your Worth
Understand your value. Research industry standards for pay, benefits, and working conditions to articulate why you deserve comparable treatment. Remember, indeed say that Chef’s are some of Europe’s and worlds hardest to hire people.
2. Clearly Define Your Non-Negotiables
List what’s essential for you to work effectively. The list above may inspire you or maybe you want to see other chef’s list’s? Here is a brilliant list of non-negotiable list’s from chef’s around the world.
3. Prepare Your Case
Gather evidence to support your demands, like industry reports or testimonials. Highlight how your requests benefit the restaurant.
4. Choose the Right Time
Request a formal meeting during a calm period. This is not the type of meeting you can have with a manager or restaurant owner in Passing. If your not having regular meetings with them, get something booked to give y’all time to discuss this.
5. Be Clear and Confident
Use “I” statements to express your needs directly, without sounding confrontational. For example, “I need reliable uniforms to maintain hygiene standards.”
6. Offer Solutions
Present solutions to potential objections. For instance, suggest a partnership with a local laundromat if a laundry service is unaffordable.
7. Emphasize Mutual Benefits
Show how your non-negotiables benefit the restaurant, such as keeping the menu fresh to attract customers.
8. Be Prepared to Walk Away
Be ready to leave if your non-negotiables aren’t met. Protecting your well-being is paramount.
9. Follow Up in Writing
Send an email summarizing the discussion and agreements to avoid misunderstandings.
10. Stay Professional
Regardless of the outcome, maintain professionalism. If agreements are met, show gratitude; if not, thank them for their time and continue your search for a better fit.
Negotiating your non-negotiables is about knowing your worth and communicating your needs confidently and professionally. A restaurant that respects these essentials will benefit greatly from your passion and dedication.
Conclusion
These red flags aren’t just minor annoyances; they’re signs of a systemic failure to respect and support the very people who make a restaurant thrive. It’s no wonder chefs are the hardest people to recruit. The problem isn’t a lack of passionate individuals wanting to don the apron; it’s the dismal treatment they receive. Until restaurants start treating their chefs like the culinary artists they are, they’ll continue to struggle with recruitment. After all, no one wants to work in a place that treats them like a disposable cog in a greasy machine.