Every chef understands the task – creating great food, delivered on time. But managing individual relationships, and a team, to deliver ‘the task’ is very different. 

Great kitchen leaders manage three responsibilities:

• Keeping the standards and service sharp 
• Building a brigade that trusts and supports each other 
• Growing every person‘s skills and confidence along the way  

The real skill is knowing when you flex across each one.

Using Ken Blanchard’s Situational Leadership, this workshop will explore how to deliver on all three, building a kitchen climate that lifts standards, overall performance and builds confidence.