Why It’s in Your Best Interest to Be Your Culinary Team’s Mental Health Advocate
“Chef, I’m feeling a bit edgy today, I need to get to a meeting.”, said no line cook ever. But they should be able to.” ~ Chef Adam Lamb
The commercial kitchen is often a high-pressure environment where creativity collides with deadlines. While pursuing culinary excellence is paramount, it's equally crucial to prioritize the mental well-being of your culinary team.
I will make the case why being a mental health advocate for your culinary crew is in your best interest, providing valuable insights and a list of resources to help you navigate this crucial aspect of leadership.
This harsh reality is reflected in the results of Kat Kinsman’s survey posted on her site, Chefs with Issues in 2016.
Here are some of the eye-opening stats of the 1,600 people who responded, of whom were mostly kitchen staff:
- 84.2% suffer from depression.
- 73.2% suffer from anxiety.
- 49.9% deal with substance abuse issues.
- 75.5% use alcohol to cope with the fallout from this, while others turn to drugs, compulsive eating, sex, or overspending.
- 57% of people said they felt they couldn’t say anything to people they work with. The people they work side-by-side with, day in, day out.
And why?
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68.6% didn’t want to be thought of as weak.
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54.1% didn’t want to be thought of as crazy.
The Burnt Chef Project reported similar findings pre and post-pandemic with 4 out of 5 culinary professionals reporting that they experienced at least one mental health issue during their career.
I’ve had at least three burnout and or breakdown episodes during my career, and my self-medication only exacerbated the problem.
The problem is that it works until it doesn’t.
I learned early that most of us in the grind are much more apt to seek assistance with whatever is cheapest and most readily available rather than interrupt the cycle of our work-life imbalance by seeking professional help.
That’s why I continue to advocate on this topic and the many solutions that now exist to assist us in leading lives we can be proud of.
That’s why we need to break the silence and start conversations with our staff.
The Importance of Mental Health Advocacy in the Culinary Industry
1. Enhanced Productivity and Creativity
A mentally healthy team is a productive and creative team. By fostering an environment that values mental well-being, you empower your culinary team to think outside the box, experiment with flavors, and create innovative dishes that set your restaurant apart.
2. Improved Team Morale and Cohesion
Culinary teams often work long hours under intense pressure. Prioritizing mental health creates a supportive atmosphere, fostering camaraderie and teamwork. When team members feel understood and supported, morale improves, and the working environment becomes more cohesive.
3. Employee Retention and Recruitment
The culinary industry is notorious for high turnover rates. Investing in your team's mental well-being can significantly impact employee retention. A positive workplace reputation for caring about mental health can attract top talent to your kitchen.
Resources for Mental Health Advocacy in the Culinary World
1. Mental Health Workshops and Training
Consider organizing workshops or training sessions on stress management, resilience, and mental health awareness. Organizations like Not9to5.org, Fair Kitchens, and Chowo.org offer programs specifically tailored for the hospitality industry.
2. Employee Assistance Programs (EAPs)
Explore and implement Employee Assistance Programs that provide confidential counseling services. These programs allow your team members to access professional help when needed, promoting a culture of openness about mental health.
I worked at a senior living community where this was an added staff benefit, and I used it to better understand what it was all about.
It turns out I walked away feeling much better about myself, and the experience was completely confidential; not even the HR team knew the name of the person who showed up for the hour that was billed.
Pretty cool.
3. Mental Health Apps and Platforms
I’ve even recorded guided audio mediations with binaural beats for my coaching clients. You can get the free download by clicking here.
4. Supportive Policies and Practices
Establish clear policies supporting mental health, such as flexible work schedules, regular breaks, and open communication channels. Ensure that your team feels comfortable discussing mental health concerns without fear of judgment.
5. Community Building Activities
Organize team-building activities that go beyond the kitchen. Creating a sense of community fosters a supportive network where team members can lean on each other during challenging times.
There is no better organization for ideas in action than Philadelphia’s Cooks Who Care; check ‘em out for ideas for strengthening your hospitality community.
Conclusion
Being a mental health advocate for your culinary team is not just a moral obligation but also a strategic move for the success of your kitchen.
By prioritizing mental well-being, you invest in a more productive, creative, and cohesive team.
The resources provided are just a starting point; tailor them to your team's unique needs and create a kitchen culture that thrives on both culinary excellence and emotional well-being.
FAQ's
1. How can I start the conversation about mental health in my culinary team?
Initiate open discussions during team meetings, emphasizing the importance of mental health. If comfortable, share personal stories, creating a safe space for others to speak up.
Normalizing this type of conversation by introducing it in small group formats or shift lineups is a great way to destigmatize the topic of mental health challenges.
The Burnt Chef Project has some great workplace posters and informational material to introduce to the environment to start conversations.
2. Are there specific signs of mental health issues in a culinary setting?
Signs may include changes in behavior, increased irritability, fatigue, or withdrawal. Regular check-ins with team members can help identify any potential concerns early on.
I Got Your Back Project provides a specific structure and training for regular, effective, and non-intrusive check-ins.
3. How can I incorporate mental health into our daily routine without affecting productivity?
Integrate short mindfulness exercises during breaks or before service. Small adjustments can positively impact mental well-being without significantly impacting workflow.
4. What if my team is resistant to mental health initiatives?
Start small and lead by example. When team members see leadership prioritizing mental health, they're more likely to follow suit. Encourage open dialogue and be patient.
5. Are there industry-specific challenges in addressing mental health?
Yes, the culinary industry's demanding nature can pose unique challenges. However, tailored approaches, such as flexible schedules and targeted resources, can effectively address these challenges.
