Hey all! I'm new here and I first want to say this website is great! It's a great place to get the creative juices flowing and gain great little nuggets of advice! That being said I thought I would reach out for some much needed advice. I've been an executive chef for about 3 years now and been cooking for 15 years. My biggest struggle for these past few years is my complete inability to interact with the rest of the management team. I work in a resort and run banquets and a 90 seat restaurant with a small lounge that seats another 45 people. So I often find myself in situations that require me to put my kitchen personality aside and put on my professional personality. Problem is I really have a hard time with the professional side of being an executive chef. I can deal with guests quite well and smooth over issues that may pop up with a dessert or a specialized dish to make an angry diner feel cared for. But when it comes to dealing with people I work (not kitchen staff)with I am perceived as brash, curt, and aloof and uncaring. I am just not good at stroking egos and engaging in idle chatter. Im simply trying to be efficient and keep focused on business, but for a person who has never worked in a kitchen and has no idea what we do every day I can completely understand that I may come off as less than friendly. Can anyone give me some ideas as to how I can be more professional in these settings? I feel like I worked hard to move up and now that I'm where I want to be the skill set I perfected to get me here (production and the craft of cooking) are not the skills I need to stay here. I need to develop a whole new set of skills and I'm not entirely sure how to do this. Sorry so long winded 😂any help or words of wisdom would be greatly appreciated!!!!