With mental health awareness growing everywhere, the restaurant industry is finally opening up about the mental health challenges that have been kept in the background for too long. The pressures of the job, long hours, and physical demands impact chefs in big ways.
To get a real look at what’s going on, Unilever recently carried out a global survey of its chefs to understand the state of mental health in professional kitchens. The results tell a mixed story—while many chefs love the creativity, teamwork, and satisfaction their roles bring, they’re also facing burnout, physical strain, and not always feeling rewarded for their hard work. These findings align with broader mental health at work statistics, painting a picture of an industry where mental health struggles remain prevalent.
By shedding light on restaurant industry mental health statistics, we can begin building a more supportive environment for culinary professionals.
Mental Health Video
Key Stressors in Professional Kitchens
Long working hours
The hospitality industry runs on non-traditional hours. The survey revealed that a standard shift is around 10 hours and 51% of respondents reported working over weekends and public holidays. These long and unpredictable conditions often leave operators without enough time to recharge and spend with their families, with 57% reporting they don’t have enough time for themselves.
Physical Strain
Kitchens are physical workplaces, and the repetitive motions of chopping, lifting, and standing for long hours can lead to both mental and physical exhaustion. When it comes to physical health, the most common conditions are backache (44%), sore legs (36%) and aching feet (34%).
High-pressure environment
Kitchens operate at a relentless pace. Whether it's the pressure to meet orders quickly, maintain exacting standards, or keep up with service during peak hours, the demand for perfection leaves little room for mistakes. 22% of chefs revealed they regularly feel stressed and take the stress from work home with them.
Cultural norms and stigma
The traditional kitchen culture can be hierarchical and competitive. 58% of chefs reported they feel a generational conflict in the industry between the old and young generations. What’s more, 34% of respondents still feel there’s a gender bias, showing that women’s equality in the kitchen is still far from being reached.
Last but not least, harsh communication and verbal harassment seem to be the norm in many premises, with 1 in 2 kitchens regularly experiencing a harsh tone.
Lack of recognition and reward
“We are often underpaid and definitely underappreciated by owners constantly,” said a chef from Australia. The same feeling echoed in the words of an Argentinian operator:” I think that work in the kitchen should be valued more. It's very hard and sacrificed [...] we’re working holidays, Christmas, New Year’s.”
Whether it’s fair overtime pay, more praise in the kitchen, or better benefits, showing recognition and appreciation goes a long way. Without it, morale and mental health can take a hit.
What Can Be Done?
Addressing the challenges highlighted by wellbeing in the workplace statistics can create a supportive, thriving environment for hospitality teams. Here are some tips to start building a better kitchen culture:
Ensure your team has enough breaks and time off
Various mental health in the workplace statistics agree that ensuring staff have a suitable break during shifts and are given enough time off and holidays boost staff morale and performance.
Find out more ways to care for your team’s health and wellbeing here.
Offer more growth and development opportunities
Create more upskill opportunities both for new and seasoned staff. Learning new skills and techniques is at the heart of the culinary industry and nurturing your talent will build trust among the team.
This will make people feel valued and cared for, resulting in less turnover and a smaller workforce leaving the industry.
Provide mental health support
One of the key steps to better mental health in the kitchen is creating a supportive and safe environment where people can share their struggles and find support.
“Being understanding that it’s ok not to be ok is liberating,“ says Chef Art Ledda “because you start to realise that these emotions, I have to feel them, I have to go through them without any inhibitions.”
Secondly, you can start offering mental health resources to create more awareness and provide immediate ways to address issues. A starting point can be our mental health guide, designed for kitchen leaders and team members alike to recognise and tackle mental health issues in the workplace.
You can also start scheduling regular check-ins with your team, to get feedback on what’s not working in the kitchen and how to remove blockers and stressors.
These small changes can have a big impact on staff wellbeing, and offering resources makes it clear that mental health is a priority.
A New Kitchen Culture Starts from You
Understanding these restaurant industry mental health statistics is essential to build a brighter future for the industry. If we all make an effort to break the silence around mental health, create supportive environments, and challenge traditional kitchen norms, we will all benefit from healthier, happier kitchens.
