Building Better Kitchen Teams Through Communication
- Jul 10, 2025
- 5 min read
Nio DiPietrantonio, a seasoned hospitality leader and mental health advocate, shares insights from over seventeen years in the industry. As a champion for mental health awareness, Nio is dedicated to empowering hospitality professionals with the resources they need to thrive.
If you ever want to test your stress tolerance, try leading a kitchen team for the first time when you’re fresh out of the kitchen yourself, and suddenly responsible for making sure chaos doesn’t reign. My debut as a young manager was, let’s call it “educational.”
Let me set the scene for you: the lead cook wasn’t calling off orders, fry and grill were operating on completely different schedules, and our dish person called out, leaving me and the prep person to play culinary whack-a-mole between tasks. The result was a shift that could’ve been sponsored by Advil.
Looking back, the real culprit wasn’t the staff or even the circumstances; it was the lack of clear communication and preparedness. If we had some simple communication routines in place, we could have saved a lot of stress, a few orders, and probably a couple of friendships.
Busting the “born communicator” myth
If I had a dollar for every time someone said, “Well, some people are just natural communicators,” I’d probably have enough to buy the entire team a round of shift drinks (and maybe a new dishwasher while we’re at it). Here’s the truth: nobody pops out of culinary school or the womb, for that matter, ready to lead a kitchen with flawless communication. It’s a skill, not a personality trait, and it needs just as much practice as perfecting your knife skills or nailing the timing on a soufflé.
In kitchens, communication is often treated like a magical sixth sense. Either you have it, or you don’t. The reality is that most of us learn it through a series of trial-by-fire moments. The good news is that communication skills can be built, improved, and even enjoyed if you approach them with intention.
When communication makes (or breaks) a kitchen team
Why all the fuss? Because in a kitchen, communication isn’t just about being polite or avoiding awkward silences. It’s about safety, efficiency, and keeping your sanity intact during the Friday night dinner rush. When communication falls apart, so does everything else: orders get missed, stations get backed up, and suddenly the only thing “well-done” is the collective stress level.
But when a team communicates well, the kitchen feels less like an episode of “Kitchen Nightmares” and more like a well-choreographed dance. Orders flow, people cover for each other, and even when things get hectic, there’s a sense of trust that everyone’s got each other’s backs.
Building communication skills (it’s not just for extroverts)
You don’t have to be the loudest person in the kitchen (or the most caffeinated) to be a good communicator. Some of the best communicators I’ve worked with are the quiet ones who listen first, think second, and shout last (if ever).
Individual skills: Start with yourself
Active listening: This one’s underrated. Listening isn’t just waiting for your turn to talk. It’s about actually hearing what’s being said, yes, even when it’s mumbled over the sound of the fryer.
Asking questions: If you’re unsure, ask. Clarifying questions can save you from a world of pain (and burnt fries).
Staying calm under pressure: Communication gets weird when stress is high. If you can keep your cool and use your words instead of a death glare, you’re already ahead of the game.
Team skills: Communication is a group project
Pre-shift huddles: A quick lineup before service isn’t just tradition, it’s a sanity saver. Use it to clarify roles, highlight specials, and make sure everyone’s on the same page (or at least in the same chapter).
Encourage speaking up: The kitchen isn’t a silent movie. If someone sees a problem, they should feel safe to say it. No one should have to mime “we’re out of fries” across the line.
Feedback loops: After a shift, talk about what worked and what didn’t. Celebrate the wins, and don’t sweep the chaos under the rug (or into the walk-in).
Leadership skills: Set the tone (without raising your voice)
Lead by example: If you’re calm, clear, and respectful, your team will follow suit. If you’re a yeller, well, you’ll get more yelling.
Be transparent: Share info, don’t hoard it. If there’s a change coming, let people know before the rumor mill does.
Check in regularly: Don’t just talk about food and schedules. Ask how your team is doing—really doing. It builds trust and loyalty faster than any staff meal.
Communication in action: Wins for any kitchen
Try a “two-way checkback” system: When someone calls an order, have the next person repeat it back. It feels silly at first, but it saves a lot of “I thought you said no onions!” moments.
End every shift with a 2-minute debrief. What went well? What needs fixing tomorrow?
Rotate who leads the pre-shift huddle. It builds confidence and gives everyone a voice.
Heard
At the end of the day, communication isn’t just another box to check; it’s the glue that holds a kitchen together. You don’t have to be born with it, but you do have to work at it. And if you’re willing to practice, ask questions, and listen (even when you’re tired), you’ll see your team transform from barely surviving to actually thriving.
What’s one small communication habit you could try with your team this week? (It’s probably not “just yell louder.”)
Resources for growing communication & kitchen leadership skills
If you’re ready to level up your team’s communication and maybe keep a little more of your sanity during the dinner rush, check out these hospitality-specific resources:
Free, industry-tailored online modules covering mental health, resilience, and communication skills for hospitality professionals.
A practical, free online course focused on building positive kitchen culture, effective communication, and supportive leadership.
Affordable, bite-sized courses on everything from communication and teamwork to well-being and self-care, designed for hospitality teams.
Remember: No one expects you to have all the answers, but reaching for a little support and training can turn even the most chaotic shift into a win for your team and your peace of mind.
Read more from Nio DiPietrantonio
Nio DiPietrantonio, Leader & Mental Health Advocate
Nio DiPietrantonio is a seasoned professional with over seventeen years of experience in the hospitality industry, having held roles from the front lines to director positions as the Founder and Board President of Serving Up Support: Maine. Nio is a passionate advocate for mental health awareness among hospitality workers. As well as embracing her role as an ambassador for The Burnt Chef Project, her work focuses on breaking the stigma surrounding mental health and providing essential resources to empower industry professionals. Through her leadership and dedication, Nio aims to create a supportive and inclusive environment for all hospitality workers.
