BURNERS ON, BURNOUT OFF! COOKING UNDER PRESSURE. MENTAL HEALTH IN THE KITCHEN.
- sara carson
- Jan 12
- 5 min read
Updated: Jul 19
If you—or someone you know—works in a kitchen, feel free to share this blog with them. It’s a chance to understand the immense pressure kitchen staff face daily and discover ways to better support those in this high-intensity industry
Working in a professional kitchen is not just a job—it’s an endurance test. Imagine this:
Orders come in at unpredictable intervals, each with specific requirements. One customer wants their steak medium-rare, another claims theirs is overdone. One changes their mind about the sauce, while yet another sends their food back entirely. All this happens in a space that is hot, crowded, and chaotic, where every second counts.
You’re surrounded by heat—pans sizzling, ovens blasting, and steam filling the air. Your movements must be precise and efficient, weaving around other staff while avoiding spills, burns, and cross-contamination. Every utensil has a purpose—different coloured knife handles and chopping boards prevent contamination, but it’s one more thing to remember in the whirlwind of tasks.
Dirty plates come back as new orders arrive. Stock must be controlled, dates checked, and supplies ordered—despite having no idea what will be popular that week. And while you’re juggling this, you’re mentally calculating how to get six different meals for one table ready simultaneously, all with different cooking times and plating requirements.
The waitress darts into the kitchen to inform you of a customer’s allergy. You adjust the order while continuing to monitor other dishes. She returns moments later with complaints from another table. The steak was "too overdone," and now the peppercorn sauce isn’t to the customer’s liking. Meanwhile, she’s still trying to take new orders, calm grumpy diners, and remember allergens for the next table.
And you? You’re working a 12-hour shift, sweating, hungry, and exhausted. There’s no time to sit, no time to breathe. You can only stop for a drink every 2-3 hours so become dehydrated in the heat, and you are lucky if you get a half hour break. The pressure is relentless, and the pay rarely reflects the effort.
For many chefs and kitchen staff, this is reality—a high-pressure, low-reward job where burnout is common, and mental health often takes a backseat. Christmas and Easter are also busy times for family and friends to meet up and go out for a meal, but the chefs and waitresses will be hard pressed to get time off. There are not enough Chefs for the amount of demand as it is, let alone the demand on them during the Festive times. Unrealistic customer demands, waitresses taking rude comments from customers. And on top of that, not enough to live on and relying on tips - which when you are spending £100 on a meal, surely a five or ten pound tip is reasonable given the amount of leg work and effort involved for your convenience?
Together, We Can Make a Difference
Whether you’re a customer or a member of the kitchen staff, small actions can lead to big improvements. Customers can offer patience and kindness, while staff can embrace teamwork, self-care, and professional support to better manage the demands of their environment.
Consider inviting a professional into your kitchen environment to work with your team. This could include relaxation and stress-relief techniques tailored to your unique challenges or even mediation to improve communication between staff and customers. Learning how to release tension, recognize stress patterns, and respond calmly can significantly improve both mental health and the atmosphere in the kitchen.
Below are practical tips for both customers and kitchen staff to create a healthier dynamic:
Tips for Customers
Be Patient – Quality meals take time. Ten minutes might feel like forever when you’re hungry, but in the kitchen, that’s a sprint.
Communicate Clearly – If you have specific needs or allergies, explain them upfront. It reduces last-minute stress and ensures your meal is safe.
Show Respect – Mistakes happen. Approach any issues kindly and calmly. A little understanding goes a long way.
Appreciate the Effort – If you enjoyed your meal, say so. Gratitude is rare in the kitchen, and a kind word can make someone’s day.
Tip Generously – If you can, tipping shows your recognition of the hard work that went into your meal.
Tips for Kitchen Staff
Micro-Breaks – Even 30 seconds to breathe deeply can help reset your focus during a hectic shift.
Self-Care Off-Duty – Use your time off to rest, eat well, and engage in activities you enjoy. Recharge to handle the next shift better.
Open Communication – Talk to your team about what’s working and what isn’t. Solutions often come from shared ideas.
Mindfulness Practices – Simple relaxation techniques, like deep breathing or visualization, can help you stay grounded during chaos.
Ask for Help – Don’t be afraid to ask a colleague for assistance during peak times. Teamwork can ease the load.
Seek Professional Support – Bringing in a professional to teach relaxation techniques or mediate team dynamics can improve communication and reduce stress. A short session before or after hours could transform your team’s atmosphere.
Learn to Recognize Stress – Everyone experiences stress differently—tight shoulders, clenched jaw, racing thoughts. A professional can help you identify and manage these responses effectively.
Set Boundaries – Long shifts may be unavoidable, but saying no to extra hours when you’re at your limit is vital for long-term well-being.
Focus on Your Achievements – Every dish you send out, every customer you please, is a success. Celebrate the wins, even the small ones.
A Word to Customers
Sometimes, people compare professional cooking to making meals at home. “I’ve cooked for my family for years,” they say. But cooking in a professional kitchen is an entirely different world.
At home, you cook for familiar faces with predictable preferences. You don’t worry about allergen cross-contamination, strict hygiene protocols, or balancing a dozen orders at once. You’re not working in a cramped, sweltering kitchen under constant time pressure. And if someone doesn’t like their meal, they don’t send it back—they eat it anyway or fix it themselves.
For chefs and kitchen staff, the stakes are higher, the conditions harsher, and the expectations greater.
Your Mental Health Matters
If you work in a kitchen and feel the strain, remember: taking care of your mental health isn’t a luxury—it’s a necessity. Burnout isn’t just bad for you; it affects your ability to perform and your relationships with others.
Reach out for support. Learn to recognize stress. Together, we can create an environment where great food is made with passion and care—not under the weight of overwhelming pressure.
If you need support, reach out and contact me now.
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