Too much heat in the kitchen

An executive chef dropped 20kgs, overcame two heart attacks, quit smoking, and found joy in the kitchen again. More than a transformation, it’s life reclaimed. A transformation made possible thanks to Una Crilly, a Genos Certified Practitioner and founder of Positive Impact. With over 30 years of experience as a leadership consultant specialising in the hospitality and retail space, Una rose to the challenge of reshaping high pressure kitchens in Ireland’s leading hotels. She took executive chefs from burnout, low team morale and high turnover to high performing, resilient and supportive teams.  

Una’s tool of choice – Genos Grow – a personalised, on demand and interactive EI development program. Her structured approach gave chefs a new area to focus on and master each month, from managing stress, mindfulness to showing empathy. 

Among the many valuable insights, Una shares that holding monthly group sessions offered a safe space for chefs to reflect on their experience, celebrate wins and feel supported. In turn it helped to foster accountability, commitment and a sense of community. The results speak for themselves—teams are today more cohesive, happier with their jobs and overall staff turnover dropped by 50%. Una’s work demonstrates that with the right tools and mindset, even the most notorious high pressure environments can become healthy and positive.

In this episode, learn about: 

[01:01] Una Crilly, a hospitality leadership consultant, as she discusses her certification with Genos.

[03:21] The hospitalities high-pressure environment and its emotional impact on chefs.

[04:33] The significant staff shortages and retention challenges in the hospitality sector post COVID-19.

[10:11] What triggers clients to seek help with emotional intelligence after experiencing burnout.

[11:47] The structure of her program aimed at shifting mindsets in the culinary industry.

[14:38] The tools Una uses including Genos to support chefs in developing emotional intelligence and accountability.

[15:18] The effectiveness of group coaching in fostering shared learning among chefs.

[17:42] Una shares how celebrity chef role models inspired participants to open up about their experiences.

[20:30] The positive outcomes observed among chefs after the first session of the program.

[20:39] Emotional intelligence programs to improve staff well-being and personal health outcomes.

[22:28] The connection between physical well-being and emotional health in chefs.

[23:09] Insights on how emotional intelligence enhances personal relationships and family connections.

[25:07] Una’s passion for hospitality and the challenges faced in retail environments.

[27:15] A case study of a hotel reducing turnover and improving service quality through emotional intelligence training.

[29:10] The importance of senior leadership engagement for successful program implementation.

[30:14] The challenges with technology use among staff during emotional intelligence training.

[31:17] The potential of emotional intelligence tools for developing skills in younger generations.