“You’re Gonna Carry That Weight”- Leadership and Responsibility

It should have been a commonplace part of the day. Everything should have gone according to plan (one could say about anything.) Yet, someone goofed up.

Part of my job on prep involves readying the next mornings bake in the proofer and setting it on a timer. Lately, I’ve been able to pull all the necessary pastries and keep them in the fridge. The proofer gets used until near the end of my shift, and there’s no real point in me sticking around just to load it. The afternoon team knows where I keep the trayed goods- I point them to the rack, I go home, and they load the proofer when they’re done.

Yesterday, someone forgot. There was mayhem in the morning, and my manager called to ask why the proofer wasn’t loaded.

Yes, I was told to leave early.
Yes, other people loading the proofer is common.
Yes, there were four other pairs of eyes that should have noticed something was left undone.

It’s my job though. It’s my team- and I am responsible.

Cowboy Bebop~you're gonna carry that weight. | Cowboy bebop, Cowboy bebop  quotes, Cowboy bebop tattoo

The Buck Stops Here

Servant leadership means that, instead of being a “boss” and just telling people what to do, the leader says “Here’s what I need you to do- what can I do to help make that possible?” A leader doesn’t just hand out tasks- the leader controls the timeline, provides the resources, streamlines work, fosters communication, and makes the hard decisions and final calls.

The leader also takes ultimate responsibility. Not just when they’re around, not just over their own tasks, and not just when they are told to. The leader wins when the team wins, and when the team fails the leader fails.

This doesn’t mean every screw-up needs to be handled with chest beating and a refrain of mea culpa. As a leader, part of the job is keeping everyone honest and responsible for their actions and coaching when needed. Regardless, a problem with your team is always your problem. Even if it’s something that came from above, that’s a discussion for the leader and their superiors- the leader is still responsible to their team.

Black and white photo of Harry S. truman in the Oval Office, with his desk sign reading "The Buck Stops Here!" prominently shown.

Responsibility Goes Three Directions

I am purposefully ignoring a certain famous Spider-Man quote regarding power and responsibility. I’m pretty sure that even in-universe, Peter Parker is sick to the teeth with how cliche it’s become.

Regarding responsibility, however, there is always a direction involved- Person A is responsible to Person B for task/condition/team/whatever C. You might note that that does not indicate that responsibility only goes “up” the ladder:

Someone in a leadership position is responsible to their superiors for making sure the mission of their team gets done correctly, on time, with a minimum of fuss and complication, and in accordance with the organization. They are responsible for essentially making sure the higher-ups will be done, that their team gets the job done right, and in a way that brings credit to the organization.

An unfortunate aphorism is that “Shit runs downhill.” Credit goes up, blame goes down… a good leader knows how to subvert this “wisdom.”

They are also responsible to their team to manage competently and to the best of their ability. They are responsible for providing the resources needed to get the job, the “big picture” of their goal as a team, and a strategy to help the team succeed. They are responsible for advocating for their team to the higher-ups- whether it’s for needed resources and support, better working conditions, or being the intermediary when discipline is called for.

The aphorism here is that “A chef is a cook that leads other cooks.” As a leader/authority, they are the face of their team to the higher-ups and vice versa.

Finally, a leader is responsible to themselves. They need to meet their expectations for themselves while keeping those expectations reasonable. They need to execute their job to the best of their ability without martyring themselves. They need to give their full effort to their team while still looking after themselves- or else they won’t be in a condition to take care of anyone. They need to answer to their superiors, but without going against their own moral compass in the name of convenience or expediency.

Summing It Up

When you become a leader or take a leadership role, authority comes with responsibility. You are answerable to everyone, and everything is- in some way- your problem.
You need to be able to enforce your superiors will, speak up for your subordinates, and look after yourself according to your own values all at the same time. Even when it’s not your fault, it’s your responsibility.

It’s a hard road to walk- we can all tell stories about “leaders” who slipped up one way or another. If it was easy, though, it wouldn’t be worth doing.

Stay Classy,

The Right Hand Man- How To Be A Good Sous Chef

You would think that “servant leadership” would be immediately applicable to modern kitchen life, but as a leadership ethos it has yet to see the predominance it deserves. It is not at odds with the traditional brigade system as Auguste Escoffier envisioned it- though it is certainly at odds with the bullying and barbarism that has come to be associated with being “classically trained.” Hardly a terrible thing, since that “tradition” is itself at odds with little things like “health and safety of the worker” and “being a fucking human.”

“Servant leadership” is, at its core, an ethos that changes leadership from “Do what I tell you” to “This is what needs to get done- what can I do to help you do it better?” If you would like a masterclass in what that mentality can and should be like, look no farther than the sous chef– the second-in-command of a kitchen, and the chef’s “right hand man.”

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You’re More Qualified Than You Think: The Case for “Soft Skills” In The Kitchen

On paper, I am not qualified for my own job.
In the bakery, that is. The good thing about being a blogger is that, working for myself, I’m always the best (only) man for the job. In the bakery, though, I am technically not qualified for the position I hold, but I’m there and I’m pretty good at it for reasons that don’t easily show up on paper.

They are called “soft skills,” and you probably have some too that don’t get mentioned on your resume. Let me explain…

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Making Headway- Advancement in the Kitchen

If you had told me a year and a half ago that I’d be second-in-command in my bakery, I would have asked what the hell went wrong.

Well, obviously COVID did, but that was only part of it.

So far, my current employment has been where I could say my most “traditional” career growth has taken place. I started as a morning baker, became a shift lead, and then Production Lead- the right hand of my manager who runs the kitchen under the auspices of the owner. My usual station is Pastry Prep (previously considered the position for newcomers and students)- but in addition to my actual production work, my other responsibilities include:

  • Fielding questions to take weight off my manager.
  • Training, advising, and assisting the other bakers as necessary.
  • Troubleshooting problems with production or facilities.
  • Responding to the higher-ups when the manager is indisposed.

Not to toot my own horn, but I handle all of it quite well, and I feel that the responsibilities I have are well-placed. In the meritocratic lore of the kitchen, this is as it should be- employees develop, rise to the level of their capability and talent, and acquire new power, responsibility, and recognition each time.

What is NOT part of that lore, or mentioned in my own ascendancy, is just how many good people I worked with deserved those roles and recognition more than me, but left for a variety of reasons. How much of advancement in the kitchen is actually meritocratic, and how much is “dead man’s boots?”

Animated GIF from David Lynch's "Dune" of Paul Atreides and the Reverend Mother talking. The quote is "They tried and failed? They tried and died."
“Many men have tried.” “They tried and failed?” “They tried and died.” (from Dune)
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4 Reasons Why EVERY Industry Should Be Hiring Kitchen People

Good evening, friends and neighbors.

Honestly, so much of this week as felt like people trying to find the slowest possible way to rip off a Band-Aid.

As I write this, work at the bakery is slowly becoming more dire. Our staff AND wholesale contracts are dwindling, and it won’t be long before I receive a call that- arguably- should have been weeks ago. A call saying I should stay home for the time being, and perhaps find other work.

I wouldn’t be alone, to be sure. An enormous chunk of the current record unemployment claims are culinary and service staff, trying to figure out where to go next.

Fortunately, whether we all realize it or not, our experience in the kitchen has drilled an assortment of hard and soft skills into our minds- and those who used to look down on “burger flippers” would be wise to hire us while they can.

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