Leadership Lessons From a Chef
Finding Time to Be Great
1. Edition July 2007
192 Pages, Softcover
Wiley & Sons Ltd
Short Description
The only book that provides straightforward management advice for chefs, Finding Time to Be Great provides readers with a concise, no-nonsense guide to developing, motivating, and leading their kitchen staffs. Chef Charles Carroll, CEC, ACC, at the River Oaks Country Club in Houston Texas, one of the top five country clubs in the United States, helps executive chefs and chef managers develop the people management skills that they need to be successful and help those that work for them to be successful as well.
"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen."
--Chef John Folse, CEC, AAC
"From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing."
--Johnny Carrabba, founder, Carrabba's Restaurant
A unique guide to leadership in the culinary arena, by a chef for chefs
Leadership Lessons from a Chef is about creating excellence in the professional kitchen.Here the difference between good and great comes down to the details, and attentionto these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence.
Using stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.
Leadership Lessons from a Chef features:
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Chef Carroll's formula for managing kitchen staffs--SEF: Scheduling, Empowering, and Follow up--and how the formula works in practice
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Take-away boxes that reinforce key points
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Chapters that progress logically, helping you evaluate and refine your goals, develop a mission and principles, and implement these in a motivational and positive way
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Helpful forms for both greater efficiency and esprit de corps
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Inspiring quotations, as well as life and work tips from Chef Carroll
Whether you're a student just starting your culinary education, or an executive chef seeking to take your operation to a whole new level of excellence, Leadership Lessons from a Chef is an indispensable resource for all stages of your culinary career.
Preface.
Chapter 1. What Makes You Tick.
Chapter 2. Testing the Kitchen Atmosphere .
Chapter 3. How Is Your Attitude.
Chapter 4. Build Your Leadership Team First.
Chapter 5. What Is In the Mission?
Chapter 6. The Principles That Guide Us.
Chapter 7. Program Survival.
Chapter 8. Educational Environment.
Chapter 9. How To Get People To Want To Work For You.
Chapter 10. Hire Right the First Time.
Chapter 11. Incentive Programs.
Chapter 12. Competition and Discipline .
Chapter 13. Did You Listen Well the First Time??
Chapter 14. Forms To Help You.
Chapter 15. Why Do It?
Glossary.
Certificates and Forms.
Life and Work Tips from Chef Carroll.
A Collection of Quotations.
Index.
