This sounds easier said than done but this is much, much harder than it looks when you get into the nitty-gritty. When you’re creating a team, or refining a team, whether it’s for cooks, athletes, or any other workplace culture, paying attention to detail and teaching your crew to pay attention to detail is one the main keys to a successful operation.

I strongly believe that in order to have a strong team and a strong operation, you need to set the standards and understand the rules of the game. You should care about everything, even the tiniest details. I also believe that the highest level of success is that all levels and branches of the operation are successful. In order to do that, everyone regardless of rank must follow the standard. The second an executive doesn’t follow the rules is the second that rule no longer becomes a rule. If the rule is that you’re not allowed to eat at your station and your manager begins eating a sandwich on their desk, then they have to correct all their teammate’s potential mistakes that they didn’t follow. The “Rules for thy and not for me” don’t exist in a strong organization. 

Like any operation, the rules are different than others. Here are some of the few rules I enforce in my kitchen:

• Always have a non-slip mat while working with a cutting board to prevent it from slipping and causing injury 
• Wear an apron while working. Get an extra one if it’s dirty. The standard color is blue but use white if handling raw meat
• Towels must be folded to maximize usage. Fold it 3 times like a pamphlet, then 3 times again.
• Always carry at least one CLEAN towel with you at all times. It can be used as an emergency oven mitt. The clean towel should be folded 3 times, then 3 times again hanging tightly around your apron either side or behind you.
• Label EVERYTHING. What it is, when’s it made, when does it expire and who made it.
• You’re only as strong as your mise en place (food prep). The better you’re prepared, the faster and more accurate your products will be
• Clean and sanitize your station after your task for the next person to use it
• Use solid but short words. Sharp! Behind! SOL! Hands! Back up! We’re out! We’re blackout!
• We start as professionals, we leave like professionals. Shake in, shake out 
• If you’re on time, you’re behind

In the atmosphere I’m working in, once the standards are set and the rules are followed, not only does it look amazing to work in and it has a unique cadence to it, but it helps us focus on the main product which is cooking delicious food. There’s something called decision-making fatigue. The concept is that everyone has a limited amount of brain power in a day. The more you use it, the less effective your decisions will be later on. So my goal as a sous chef is to make sure that all the cooks produce delicious, consistent, accurate food. In order to do that, my manager and I set standards and rules so that they can produce good food. They don’t need to think about how to fold their towels, cut the tape, or label. They just do it because there are rules and standards in the kitchen. And whenever a new person joins the team, they can either follow the rules and produce products at a high level, or they can just leave; which both ways works well. If they stay, they know how to adapt and embrace the culture. If they leave, they think it’s too much and they will be a liability to the operation. 

I know this seems a lot to take in and it will be a very long process. But trust me, it will be so worth it and the end product will be astounding. Every small change that can lead to a successful operation will lead to exponential growth in your team. My kitchen is living proof. I wish I can have a little camera on top of my head to show you the ins and outs of a successful operation, but I know I’ll get in a lot of shit if I do.