Bosses on the Spit, Never in the Office

“There's only one office in the factory that is always empty, that of Leonardo. He's never at his desk. You can understand it even now, peering inside his ground floor room, that place is not lived in. It is tidy and clean, with old technological tools from the Eighties, a model of his first private airplane, a huge television turned off, a couple of framed photographs. It's clear at first glance that it's not a usual workplace. The office is not for him.”

“"I don't have my own office, I'm always in those of others, around the factory, and I talk directly with everyone, explaining why and how we do things this way. I go to my department heads and ask them as well: 'Why do we do it this way?' That way they learn and know how to pass it on."”

“A comforting element, the bosses work side by side with the staff, getting their hands dirty themselves, never shirking any task, even the humblest. Sharing the same work shifts inevitably creates strong bonds. Florent, for instance, quickly becomes fond of the Léger family and is inspired by their dedication. “If they can do it, I can do it too.” The esteem is mutual. His boss pushes him so much that after six months Florent is ready for a manager position. He’s not even twenty yet. No doubt this is one of René Léger’s strengths: knowing how to spot the talents that will help his business grow.”

“It is also, for those who want it, the chance to quickly climb all the ranks. Pierre Paul is one of them. In a few months, the workings of the kitchen will hold no more secrets for him. After dishwashing, he will be assigned to bread, then to potatoes. Next, he will move to “the block” to prepare the plates, that is, to arrange the chicken, fries, coleslaw, and sauce. Then comes the job of “chicken breaker,” a delicate task that involves separating the breast from the thigh without wasting the meat. Finally, before becoming a manager, he will be a rotisseur, the highest achievement. By definition, it’s the master position at St-Hubert Bar-B-Q. For a long time, Mr. Léger took care of it personally. He also worked hard, from the very first day, to find the exquisite formula that now ensures St-Hubert’s reputation: meat that is well cooked but tender and juicy under a crispy skin. Now, the rotisseurs he has trained are taking over. Still, the boss keeps an eye on the poultry browning on the spit.”