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“Just trained to be a chef, not a leader:” A Study of Head Chefs ́ Practices

Wellton, Lotte; Jonsson, Inger M and Svingstedt, Anette LU (2017) In International Journal of Hospitality & Tourism Administration
Abstract
Hierarchical manners and taxing work complicate the picture of the restaurant industry, a sector in great need of personnel. There is little scientific research on daily work in restaurants. Through interviews and observations in restaurant kitchens, three head chef practices were detected: “Master the materiality” is a stipulation for leading kitchens, but does not imply leadership aspirations; “show and guide” is teambuilding through which standards are reinforced by the presence of leaders while allowing coworkers some freedom; and “overview and foresight” involves nonhierarchical supervision by head chefs during service. These practices make sense to head chefs as they enhance product quality and their reputations as professionals. The... (More)
Hierarchical manners and taxing work complicate the picture of the restaurant industry, a sector in great need of personnel. There is little scientific research on daily work in restaurants. Through interviews and observations in restaurant kitchens, three head chef practices were detected: “Master the materiality” is a stipulation for leading kitchens, but does not imply leadership aspirations; “show and guide” is teambuilding through which standards are reinforced by the presence of leaders while allowing coworkers some freedom; and “overview and foresight” involves nonhierarchical supervision by head chefs during service. These practices make sense to head chefs as they enhance product quality and their reputations as professionals. The study points to a horizontal leadership in the restaurant industry and a possible new order for growth and development. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
epub
subject
keywords
restaurants, practice theory, "interview to the double", leadership, craft knowledge
in
International Journal of Hospitality & Tourism Administration
publisher
Routledge
external identifiers
  • scopus:85034059417
ISSN
1525-6480
DOI
10.1080/15256480.2017.1397584
language
English
LU publication?
yes
id
057d6449-955b-4621-ad1f-74a99aad90d2
date added to LUP
2017-01-30 15:13:29
date last changed
2018-01-07 11:47:16
@article{057d6449-955b-4621-ad1f-74a99aad90d2,
  abstract     = {Hierarchical manners and taxing work complicate the picture of the restaurant industry, a sector in great need of personnel. There is little scientific research on daily work in restaurants. Through interviews and observations in restaurant kitchens, three head chef practices were detected: “Master the materiality” is a stipulation for leading kitchens, but does not imply leadership aspirations; “show and guide” is teambuilding through which standards are reinforced by the presence of leaders while allowing coworkers some freedom; and “overview and foresight” involves nonhierarchical supervision by head chefs during service. These practices make sense to head chefs as they enhance product quality and their reputations as professionals. The study points to a horizontal leadership in the restaurant industry and a possible new order for growth and development.},
  author       = {Wellton, Lotte and Jonsson, Inger M and Svingstedt, Anette},
  issn         = {1525-6480},
  keyword      = {restaurants, practice theory, "interview to the double", leadership, craft knowledge},
  language     = {eng},
  month        = {11},
  publisher    = {Routledge},
  series       = {International Journal of Hospitality & Tourism Administration},
  title        = {“Just trained to be a chef, not a leader:” A Study of Head Chefs ́ Practices},
  url          = {http://dx.doi.org/10.1080/15256480.2017.1397584},
  year         = {2017},
}