How to Spot a Toxic Kitchen — And Be the Chef Who Heals It

It doesn’t take shouting or slammed doors to make a kitchen toxic. Sometimes, it’s quieter: the silence after service, the look in someone’s eyes, the way the team stops smiling over time.

I’ve worked in more than 10 countries and led dozens of brigades — and I’ve seen it firsthand. Toxicity doesn’t always scream. It drains. Slowly. And if left unchecked, it can rot even the most talented team from the inside.

But here’s the good news: a toxic kitchen doesn’t have to stay that way. Sometimes, it takes just one person to notice, to care, and to lead differently.

I’ve led kitchens on cruise ships, remote islands, and luxury resorts across the globe.

Each place had its own vibe — some warm and alive, others cold behind the smiles.

Over time, I realized something important:

You can sense the spirit of a workplace within minutes. Even without a word spoken.

Sometimes you feel welcome.

Other times, you feel the need to protect yourself.

And when you walk in and feel like you need invisible armor just to survive the day…

That’s not normal.

1. Conversations Happen Behind Backs, Not Face to Face

If gossip, sarcasm, or silent glances replace honest communication, the culture is in trouble.

People stop trusting each other. They protect themselves by avoiding real dialogue.

What you can do:

Model the opposite.

Speak directly, respectfully, and with clarity.

Be the one who says: “Can we talk about this?” instead of “Did you hear what she did?”

When people see that honesty doesn’t mean hostility, things begin to change.

2. Feedback Feels Like Punishment

In unhealthy workplaces, feedback is often avoided — or delivered like a verdict.

It’s not about helping someone grow.

It’s about control. Or ego. Or saving face.

What you can do:

Give feedback with the clear intention to support, not shame.

Ask for feedback on your own performance, and receive it with gratitude.

When feedback becomes a two-way conversation, it becomes less scary — and far more effective.

3. Work Gets Done, but the Spark Is Missing

You notice it in the silence between tasks.

The absence of jokes.

The robotic rhythm of the day.

People show up, complete their duties, and disappear — emotionally disconnected.

What you can do:

Bring moments of life into the routine.

A sincere thank you. A smile. A two-minute chat about something unrelated to work.

You can’t force motivation — but you can reawaken it through human connection.

4. No One Wants to Own Mistakes

When errors happen, people stay silent or point fingers.

Responsibility is treated like a hot potato.

Everyone plays it safe, and creativity vanishes.

What you can do:

Own your part — openly and without shame.

Say: “That was on me. Here’s what I’ll do differently next time.”

Courage is contagious. When you show it’s okay to make mistakes and learn, others will follow.

5. Burnout Is Treated Like a Badge of Honor

“I haven’t had a day off in weeks.”

“I slept three hours last night.”

If exhaustion is celebrated, something’s broken.

Because a tired team might look productive — but it’s also fragile, resentful, and one step from collapse.

What you can do:

Talk about rest like it matters.

Respect your own limits — and let others see that.

Commitment is not the same as self-sacrifice. A healthy leader inspires sustainability, not survival.

Change Starts with One Person

You don’t need a promotion to shift the culture.

You don’t need permission to be kind, to communicate clearly, or to take ownership.

You don’t have to fix everything.

Just start where you are.

One calm voice can lower the noise.

One act of respect can reset the tone.

One honest conversation can open the door to trust.

I’ve seen it happen.

And if you’re reading this, maybe that one person… is already you.

If this story speaks to you, feel free to leave a heart or a comment — or share it with someone who’s navigating the same challenges.

Thank you for being part of the kind of leadership the world needs more of.

Culinary Consultant | Executive Chef | Author of “10 Rules of the Chef in the Modern Era”