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Welcome to leading a Fair Kitchen!
The modules will open in a new window, where you can then move onto the next one.
If you want to leave and finish the modules at a different time please bookmark/save this page so you can come back to it later and click on the module where you left off.
Once you have completed all the modules, you have the option to take a short assessment in order to receive a Certificate of Completion from The Culinary Institute of America. Note that this certificate does not constitute any accreditation or certification to The Culinary Institute of America.
Module 6: Wellbeing
Restaurant work is notorious for the extreme demands it places on people—long hours, wacky schedules and a tough-it-out culture that leads to burnout. Maybe it’s time for an industry reboot.
In this module, you’ll hear from leaders who believe that a business can’t thrive without thriving employees. They share their approaches to creating a healthy workplace where employees feel safe, valued and heard.
You’ll learn from these pros how to do a well-being checkin, how to read the signals that an employee is struggling, and how and when to have the tough conversations about stress and mental health.
As you transition your company culture to one that prioritizes wellbeing, you’ll almost certainly see better retention and better performance.
