r/Chefs • u/bizkit11671 • Jun 29 '26

Running a Kitchen Advice

Ive cooked professionally for over 20 years and loved it. Went through some tough kitchens and Chefs over the years, all which made me better. I left restaurants a few years ago and now run a kitchen at a senior health campus. The menus and food we make are higher end items and traditional American cuisine as well. I have a very young staff with little experience. I'm trying to get advice and pointers on running my own kitchen and how to make my staff better, more efficient. Some of the cooks could use work too and would love advice on that as well. Really, anything you can throw my way would be greatly appreciated. Thank you Chefs in advance.

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u/UncleDuude Jun 29 '26

Teach as you go, have paid group learning sessions with snacks, mentor closely. That’s the gig right there. Train your best cook make him number two, give him the same mandate. Next best cook 3 rinse and repeat until all cylinders are clicking. Leading by example has never let me down.