Chefs Speak Out: How to Build (and Keep) the Best Kitchen Crew
Sunday, 04 March 2012 11:50Charles Carroll’s proven techniques on how to retain staff and build an all-star team.
Courtesy of Kraft Foodservice
Finding and maintaining good kitchen staff are two major pain points for operators today. Although there's no silver bullet, Charles Carroll, CEC, AAC, believes he has the right formula. He’s on a mission to share that formula, to share his remarkable success in his own professional kitchen. Indeed, he boasts a retention rate that stays close to 95%. “If we lose someone, it’s because they’re moving on. They’re taking the next big job. I can’t remember the last time someone just quit,” says Carroll. When not running the brigade at the esteemed River Oaks Country Club in Houston, he tours the country and the world, delivering motivational speeches to restaurant organizations, culinary schools and dining operations, calling on industry folks to wake up to a brand-new day in employee management. He preaches about team building—about how the secret to staffing success lies in caring for the employee’s individual success.