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Lesson details

Staff turnover is one of the biggest problems in the hospitality industry. As an executive chef, one of your key responsibilities will be to continuously develop your team. This will allow you to retain staff and get the most out of the individuals in your kitchen.

Restaurant kitchens can be high-stress environments. The work is physically demanding, challenging and fast-paced, with little room for error. This pressure can be alleviated when each individual works towards a common goal, while experiencing job satisfaction.

In this lesson, culinary leadership expert Glenn Flood shares his pro tips for developing a strong back of house team culture.

What you'll learn in the How to get your kitchen staff working as a team lesson

  • The importance of teamwork in the kitchen
  • How to build a strong kitchen team

Who the Kitchen leadership for executive chefs course is for

This online course is for all you back of house superstars looking to take that next big step in your career. Learn from the pros and make your mark!


Glenn Flood

Culinary leadership expert Glenn Flood is a food support manager and chef with over 20 years of industry experience.

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