What do you do if stress is hindering your ability to meet culinary management deadlines?

Prioritize tasks, Break tasks into smaller steps, delegate responsibilities, practice time management, take breaks, practice stress management, communicate with stakeholders, and seek support.

Yes, I absolutely agree with that instead of taking much stress we should first think of what causes that stress. Being panic in these situations is not the solution to the problem.The stress can be due to many reasons that maybe due career tensions, personal tensions. One should just take a sigh of relief and think of how to deal with the stress. The first and the foremost step is to wake up early in the morning and doing some exercises that make us mentally relaxed and lot of new ideas come to mind as to how to deal with those situations. So instead of wasting time in taking stress about the problem one should always focus on the solutions.

As a Mental health professional focusing on serving the foodservice industry I can attest personally that stress of the management personal as well as maladaptive coping skills to react to it even down to the line cook will derail your business. To understand and to support the resources that in some instances only professional help will correct or even better if caught early prevent the derailing of your business. Modeling proper responds is crucial as a manager or/and owner - the obligatory round of drinks for the kitchen crew while cleaning the kitchen is not a favorable reward. It pushes those who are challenged with substances into a difficult situation and can cause even more anxiety and destruction to your team. PM me for more input.

Clear and assertive communication is key in managing expectations effectively. By openly discussing goals, challenges, and limitations with your team, you can ensure that everyone is on the same page and working towards a common objective.

In the past 10 years we have lost several well known Executive Chefs to their detrimental reactions to the loss of their restaurants accolades/certifications/awards. The pressure some of these third party evaluations, the expectations of stakeholders and owners have on our operating Culinarians is dangerously overlooked. I have made this my focus in my therapy work and would love to help more if needed.

As a previous Executive Chef, operating partner, hospitality educator and now Psychotherapist, I want to see more responsibility taken by the hospitality chain, individual restaurant and hotel owners to support the "Self-care" options. Provide in house education about mental health, a certification program to prevent Suicide and substance abuse in their own business. What a great added value for anyone who wants to work in a already stressful environment if I know that I have educated coworkers right next to me on the line or in the restaurant who can appropriately support me in a mental or substance use challenge. Cause most hospitality workers won't use EAP services nor HR cause of fear of being ostracized or fired. PM me for information

With my 86'ed program we can make a difference in the hospitality world and improve work performance, prevent SI, address Substance use appropriately and cultivate a wellness program with your own certified personal for your business.