Leadership Styles of Executive Chefs and Their Effects on Kitchen Staff Performance and Retention

Abstract

This study examines the impact of executive chefs' leadership styles on the performance and retention of kitchen staff in professional restaurants. Using a quantitative descriptive-correlational design, data were gathered from fifty (50) kitchen staff members. Findings reveal that transformational leadership is the most practiced style ($M = 4.32$), followed by autocratic ($M = 4.12$). Performance levels were high (Grand Mean = 4.32), and retention levels were positive (Grand Mean = 3.93). Statistical analysis showed a strong positive correlation between leadership styles and staff performance ($\rho = 0.782, p < 0.001$) and a significant relationship with staff retention ($\rho = 0.615, p = 0.002$). The study concludes that adaptive, situational leadership is essential for maintaining operational excellence and workforce stability in high-pressure culinary environments.