Finding Time To Be Great

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Finding Time To Be Great

• Presented byExecutive Chef
• Charles M. Carroll CEC, AAC

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CLUB CHEFSROCK!
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My Mission Today

• NOT to Motivate you.
• INSPIRE you with great IDEAS!
• To give you great ideas and concepts you can
  physically implement at your property.
• I am not going to teach you how to cook.

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What would you consider to be a GREAT
presentation?

• One great idea you can physically implement at
  your property?
• Two ideas?
• Three ideas?
• What about FOUR ideas?

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4 Ideas!Tommy Vaccaro will do a dance!
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Finding Time To Be Great!

• My Goal
• To Provide one of the Best Presentations of the
  Week!

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Lets Ask Some Questions

• Do You Have a Great Culinary Team?
• Are They Motivated 95 of The Time?
• Do You Inspire Them?
• Punching in and Punching Out?
• Are You Inspired?

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• Is Your Program Already Pretty Good?
• Do Employees Want To Work For You?
• Do You Push Yourself and Them?
• How Do We Build A Great Team?
• Are You Just Putting Out The Food?

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Building Your Culinary Team

• How do we go from Good, To Great!
• How can we Motivate
• Instead of Resuscitate?
• How do we Inspire
• Instead of Expire?
• Simply Existing
• To Absolutely InsistingGreatness!

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• Making an
• Impact!

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Making an Impact

• What Is Your Legacy?
• Are You Making An Impact With Your Team?
• Fostering Culinarians?
• Mentoring Young People?
• MAKING a Difference In Someones Life!

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You Have The Power

• Chefs Touch So Many Lives
• Food and Our Profession is Special
• Lets Make Difference Starting Today

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Outline

• We are going to move fast!
• Leadership Team
• Culinary Mission Statement
• Guiding Principles
• Product Champions
• Incentive Programs
• Candid Catering
• Cook some food!

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Finding Time To Be Great!

• Why the Title? SEF
• Schedule
• Empower
• Follow Through

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Leadership Team

• 1st Step in developing a great team.
• Individuals that have the most to offer your
  operation. Extraordinary effort.
• Display the most heart and soul.
• Promote Communication
• Develop new Programs, Policies and Procedures

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Leadership Team

• To EMPOWER your employees to discuss any
  challenges to be met in yielding a better
  operation.
• You cant do it yourself and be a team.
• Set up a table in your kitchen for the meeting.
• Meeting held every 2 weeks. RELIGIOUSLY!

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Leadership Team

• It is a PRIVILEGE to be considered a Leadership
  Team Member
• They are RESPONSIBLE to earn the right to keep
  it.
• It is a must to keep the minutes!
• FOLLOW THROUGH!

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Leadership Team

• What is the difference between Leadership Team,
  and a Sous Chef Meeting?

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• ROCC Leadership Team Minutes
• Date___________
  Start_______________
  End________________
• Attendees
• (Insert Name)

Summary Closing Homework Notes
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How does the Leadership Team Work?

• First Order of Business
  
• Mission Statement
• Why do we need a mission?
• How can you shoot a bulls eye if there is no
  target?

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Mission Statement

• Do you have goals for your kitchen?
• Short term, long term? Are they written down?
• Your property has a mission statement.

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What is in the Mission?

• An overall objective for the team
• A clear sense of direction
• The kitchens Mission is much different from the
  Golf Centers.
• Set Clear Goals

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• THE ROCC CULINARY TEAM MISSION STATEMENT
• To be recognized as the premier private Country
  Club Culinary Team in the United States by
  sourcing and purchasing the highest quality
  product, enabling us to provide our membership
  with the finest dining experience in the country.
• To create a working atmosphere, according to our
  guiding principles, where the highest standards
  of excellence, professionalism, leadership,
  respect, and culinary pride are instilled in the
  Culinary Team.
• With an end result of growing culinarians who not
  only reach their individual goals, but grow into
  positions of influence and leadership.

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Guiding Principles

• What are Guiding Principles?
• Why Develop Them?
• Who Are We?
• Do You Have a Great Team?
• Why Are They Great?
• What Are Their Values as a Professional?
• And as a Person?
• How Do We Develop Them?

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ROCC CULINARY TEAM GUIDING PRINCIPLES

• 1 Improve everything we touch.
• 2 Taste everything.
• 3 We are ladies and gentlemen serving ladies
  and gentlemen.
• 4 Commitment to excellence.
• 5 Treat our members and each other with
  respect and dignity.
• 6 Create a positive and safe work
  environment.
• 7 Use the proper tool for the proper job.
• 8 Be accountable
• 9 Serve hot food hot and cold food cold,
  never serve an
• inferior product.
• 10 Uncompromising levels of cleanliness and
  sanitation.

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ROCC CULINARY TEAM GUIDING PRINCIPLES

• 11 Pride in the chef uniform be clean and
  crisp.
• 12 Ultimate kitchen and mental
  mise-en-place.
• 13 Never lose a member.
• 14 Meticulously attend to every detail.
• 15 Be an ambassador of the ROCC Culinary Team.
• 16 Recognize and reward excellence.
• 17 Educate and motivate.
• 18 Consider What are our options?
• 19 Always ask What can I do to help?
• 20 Function as a team.

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ROCC Guiding Principles Card
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S-E-F

• Schedule It, Empower Your Employees, Follow
  Through
• Is your operation currently PERFECT?
• Why isnt it? Time? Man Power?
• What areas can you identify that you need to
  improve now?

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S-E-F

• Schedule It, Empower Your Employees,
• Follow Through
• Menu Concepts, banquet entrees, Buffet
  Presentations, Team Building, Incentive Programs
• Sanitation, Hors doeuvres Ideas???
• Leadership Team members to identify these areas

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Product Champions

• Set your kitchen up like a corporation.
• Product Champion of Sanitation
• Product Champion of Certification
• Product Champion of Stewarding
• Product Champion of Buffet Presentations

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Product Champions

• Why will your leadership team want to do all this
  extra work?
• You are developing Leaders, Mentoring!
• They are learning first hand how to build a team!
• Who Teaches this kind of stuff in operations
  today?
• They will be VESTED!

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INCENTIVE PROGRAMS

• Stewarding Calendar of Success.
• Traditionally, what department has the most
  turnover?
• Paint a picture so you can show the employees
  success.
• Leadership team evaluates the stewards every
  month.
• Reward the stewards every quarter.

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Calendar of Success
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Stewarding Incentives

• Fifty cent raise after probation period.
• 3 days off and still get 40 hours.
• Dinner for 2, to go from our restaurant.
• New pair of work shoes.
• Baseball tickets with spending money.

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Gold Card Program
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Gold Card Program Recipients
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Gold Card Program Poster
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New Employee Certificate
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FINDING TIME TO BE GREAT

• SCHEDULE IT,
• EMPOWER YOUR EMPLOYEES,
• FOLLOW THROUGH
• Make An Impact!

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• What ever you do
• Just do SOMETHING!
• MAKE A DIFFERENCE IN SOMEONES LIFE
• The first day of the rest of your life starts
  today!

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Dwight Edwards

• Speaker, Writer,
• Director of Employee Enrichment
• High Performance Coach
• River Oaks Country Club
• www.novaquestonline.com

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• Chef Charles Carroll CEC
• Finding Time To Be Great
• Leadership Lessons From a Chef
• www.culinaryleadership.com

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• Make An Impact on
• Someones Life Starting Today!
• Chef Charles Carroll CEC
• Finding Time To Be Great
• Leadership Lessons From a Chef
• www.culinaryleadership.com