I am managing a kitchen that has recently started to pick up in volume. Some quick background, I took a line-cook job to make my first step into a kitchen and since have taking over as manager. There is no head chef per say, I guess that would be me, except I refuse that title this early in my career. Anyways, its a small local place that is in some need of organization so that we can succeed as we grow. We have 5 guys in the kitchen that share prep cleaning and cooking duties. Everything has been very laid back (and sometimes disorganized) up until this point with the staff handwriting lists of what needs done for the next shift. Now as staff size is growing and volume is increasing I am looking to implement very clear cut systems that will hold everyone accountable for prep and cleaning that need done. This has been a real trial by fire and some great experience for me personally, but I don't want my lack of kitchen experience to be an excuse for not demanding excellence. I would to hear how some chefs handle the day to day administrative sort of work. I have several years of previous management experience but unrelated to cooking. Any advice on keeping a kitchen staff motivated would be great. Thanks!