Balancing your staff’s mental health and wellbeing with business demands is essential for creating a positive workplace where your team feels motivated and enjoys their work. As chef and entrepreneur Oron Franco says, “You're only as strong as the most overworked person in the kitchen.” By prioritising your team’s wellbeing, you’re not just supporting them – you’re building a stronger, more successful business.
For operators around the world, the kitchen can be a tough environment, affecting both physical health and mental wellbeing. In fact, 60% of the operators we surveyed in 2023 said their work has had a negative impact on their mental health. That’s why prioritising your team’s wellbeing is essential.
“It's not about Michelin stars; it's not about good reviews. It's the mental health of your own team,” says restaurateur Asma Khan. “Look after them first, then look after your customers.”
Mental Health and Looking After Your Staff
We’ve spoken to top chefs and other industry experts about the importance of staff wellbeing and what they’re doing to prevent mental health challenges in the first place. Here’s what they advise.
Have Regular Check-ins with Your Team
Regular, informal check-ins with your team can make a world of difference. Taking a moment to connect during setup can help you gauge how everyone is feeling and create a supportive atmosphere. “Body language, tone and the general feeling show how people are doing, so you can tell when something is off,” says Steven Satterfield, executive chef and co-owner, Miller Union. “If the person wants to open up, talk about what’s on their mind.”
To help your team feel comfortable sharing their feelings, make it a point to connect on a personal level. “Get to know your team,” says Tony Hajj, founder and chef, GO CHKN. “Once they’re comfortable, you’ll notice right away if someone is struggling. That’s your cue to start the conversation and ask how you can help.”
Not sure where to start? Check out our Wellbeing Check-In Template
Be Open and Honest
Although talking about mental health struggles hasn't always been common, it should be—and that's why it's essential to foster a supportive atmosphere. Leading by example can make a big difference. “I've been talking about it with our staff,” says Naama Tamir, co-owner, Lighthouse, New York. “I just want to make sure (they’re) aware of where I am if I don't seem like I'm myself. I want to be honest.”
You could also try other approaches. Chef Mieshkah Solomons, executive sous chef at GrandWest Casino and Entertainment World, shares: “If they’re experiencing issues with their mental health or are feeling uncomfortable or uneasy about certain things, we have an anonymous chat where staff can share their views or look for advice. We also have an open-door policy – people can come to us at any time, so if there is any fear of not being able to cope with something, we as a senior team are there to assist, to mentor, to lead and to give advice, if advice is needed.”
Strengthen Team Bonds
Creating a positive and supportive kitchen environment helps teams communicate better and boosts both morale and mental health. One of the benefits of wellbeing in the workplace is that teams feel more connected and work more effectively together.
“To improve mental health in the kitchens, I focus on building good relationships, which are very important for mental wellbeing,” says Kabelo San Molosiwa, executive head chef, Protea Hotel by Marriott® Johannesburg Balalaika Sandton, South Africa. “We encourage kind language in the kitchen and keep things fun. Every now and then we do a video and post it on TikTok, which the team loves.”
Learn to Spot the Signs
Some people might not show any obvious signs but could still be going through a tough time. That's why it's so important not to make assumptions about anyone’s mental health. Andrew Berrie, Mental Health at Work National Lead, Mind shares a list of key signs to watch for that could suggest someone’s struggling with their mental health:
- Changes in behaviour (for example, previously chatty employees might become withdrawn)
- Finding day-to-day activities hard
- A lack of motivation
- Showing up late for shifts more often
- Struggling to make decisions and prioritise
- Fatigue or anxiety
- Increased errors (for example, getting orders wrong more frequently)
If you notice any of these signs, Berrie suggests having a one-on-one chat, making sure the conversation feels comfortable for them.
Prioritise Active Listening
“A leader must be a good listener,” says chef James Khoza, President of The South African Chefs Association and Executive Chef at Sandton Sun Hotel. “You must be patient and respect what it is that the person is trying to tell you. Because when somebody approaches us, it's because they respect us, and they need something from us. Listening first, before we jump to conclusions, is key to strengthening relationships.”
Leadership is more than making decisions; it's about supporting your team and showing you care. Whether they’re facing challenges at work or in their personal lives, your support truly makes a difference.
“Show empathy and demonstrate genuine care,” advises Chef Chad Byrne, Executive Chef of The Brehon Hotel and Founder of The Hungry Donkey. “Whether that’s through time off or simply showing compassion, all of this will help support them on an individual level and help the wider team to thrive.”
Encourage Creativity
“An important part of wellbeing in the kitchen is giving people projects that fit their personality and skills, so they can enjoy their work and grow,” says Thaís Gimenez,
gastronomic consultant and executive chef, Unilever Food Solutions Brazil. “Let them be creative in what they do and how they do it.”
Need creative inspiration? Check out our latest Future Menu Trends.
Be Generous with Positive Feedback
“An important part of wellbeing in the kitchen is giving people projects that fit their personality and skills, so they can enjoy their work and grow,” says Thaís Gimenez,
gastronomic consultant and executive chef, Unilever Food Solutions Brazil. “Let them be creative in what they do and how they do it.”
Need creative inspiration? Check out our latest Future Menu Trends.
Encourage a Healthy Work-Life Balance
Helping your team find a good work-life balance is key to keeping them happy and energised. “We encourage a work-life balance and mandatory breaks, as a well-rested mind is a more positive mind,” says chef Dion Vengatass, Violet by Vengatass, Cape Town, South Africa. “We pay more attention to schedules, which allows staff to plan their personal lives better. Your days off are yours – there’s a no interruption policy.”
Cross-training your staff can also help ease the workload. Chef Kimberly Brock Brown, National President of the American Culinary Federation (ACF) and owner and corporate chef of Culinary Concepts, LLC shares: "If somebody knows they're getting the weekend off in two weeks, you can make sure others [are able to] to cover that person. This way, you don't work harder, you work smarter.”
Aim to Create a Safe Haven That Supports Wellbeing
“Working grueling hours for little pay is a cliche in the hospitality industry. We can change that,” says Ferrell Alvarez, Head Chef and Owner, Rooster & the Till. “Think about how you can create an environment where your staff is safe and can grow. Make sure shifts are manageable and people are paid a fair wage. Give time off. Offer a wellness programme if you can, that subsidises visits to a physician.”
Encourage wellbeing initiatives in the workplace, such as team building experiences, mental health training and pre-shift stretching and exercises.
Looking for more employee wellbeing solutions? Check out 10 Ways to Care for Your Mental Health
Focus on the Big Picture
When the kitchen gets hectic, it’s easy to lose sight of what really matters. Taking a step back can help you and your team keep things running smoothly. Jake Mills, Chef de Partie, Studio Frantzén, shares: “It helps to write a physical list of what you need to do and what is priority, then give yourself time to do it. As a leader, you keep your eye on the overall picture of what needs to be done in the kitchen. Give your team a few jobs at a time so they have space to concentrate on their tasks.”
By fostering a supportive atmosphere, giving positive feedback, and encouraging a healthy work-life balance, you’re boosting morale and creating a happier, more productive and positive kitchen. So, let’s make staff mental health and wellbeing a priority and make everyone feel valued and supported.
