Too much heat in the kitchen: survey shows toxic work conditions mean many chefs are getting out
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Friday, March 8, 2024
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“Chefs, chefs, chefs!
Key Points:
- “Chefs, chefs, chefs!
- Australia is seeing a similar gap, with chefs ranked the eighth most in-demand occupation.
- Our study is the first quantitative survey to examine working conditions and mental health issues among chefs in both Australia and New Zealand.
- The survey also followed up previous Australian studies, which indicated exploitation was an industry norm, with chefs experiencing burnout and wage theft.
‘Banter, bollockings and beatings’
- As one British study titled “Banter, bollockings and beatings” made clear, an often macho culture can prevail, including bizarre induction rituals.
- An Australian study published in 2022 showed chefs were significantly more likely than the general population to commit suicide.
- And even before the pandemic, the industry’s “toxic” workplace culture was blamed for mental health issues and high suicide rates among employees.
- Two-thirds (67%) of respondents worked more than 38 hours weekly, but a fifth of the chefs worked 52-61 hours.
Leaving the industry
- Results showed high levels of physical and mental fatigue (“exhausted at work”, “emotionally drained”, “becoming disconnected”).
- The majority of respondents said they were likely (with 20% extremely likely) to look for a new employer during the next year.
- Read more:
All these celebrity restaurant wage-theft scandals point to an industry norm
Mental health and healthy hospo
- The Better Work Action Plan, the first phase of New Zealand’s Tourism Industry Transformation Plan, was launched by MBIE in 2023 under the previous government.
- It followed extensive consultation with representatives from hospitality and tourism, Māori, unions, workers and government.
- Its aim was to develop a sustainable tourism workforce by addressing longstanding issues of low pay and poor conditions across the sector.
- By chance, however, New Zealand’s new minister for mental health, Matt Doocey, is also tourism and hospitality minister.
The authors do not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and have disclosed no relevant affiliations beyond their academic appointment.