In this study, we sought to analyze the determinants of the chef's management of the kitchen staff in relation to constraints and resources, in particular those dictated by working conditions. We specifically sought to identify management styles that focus on the well-being of the staff and their work performance. To that end, we interviewed 20 chefs individually, using projective cards from the card game DIXIT. Qualitative analysis identified several common characteristics shared by the chefs in management of their staff, including managerial skills, importance of the “team” concept, a desire to give their profession a new and more positive image, and business constraints. We also found that they needed training in managing both their job and their staff. We discuss our findings on the collective activity of the kitchen staff and its effect on professional identity.