We Are
Not 9 to 5

Not 9 to 5 is a non-profit global leader that advocates for improving workplace mental health in the hospitality and culinary sector through practical education and meaningful community-building. We aim to break stigma, fuel hope, and advance psychological safety for hospitality and culinary professionals. Not 9 to 5 collaborates with employees, employers, and companies to normalize mental health training, workplace accommodations, and healthcare benefits for all hospitality and culinary professionals.Β 

Our vision is a hospitality and culinary sector where the mental health of all team members is thriving and their workplaces provide universal psychological and physical safety.Β 

Learn More

Our Story

The hospitality industry has neglected workplace mental health and psychological safety for centuries. A big reason for that is that we have depended on the structure of the brigade system since the late 19th century. The purpose and design of the kitchen brigade systemβ€”or cuisine de brigade (based upon the hierarchical structure of the French military)β€”is to ensure every person has a clear purpose so the kitchen can work to maximum efficiency. It sounds like a good idea on paper but in reality it creates a work environment that leaves little room for humanity, emotions, and the spectrum of mental health experiences.Β 

This military-style influence creates workplaces that lead to exploitation and in the name of β€˜efficiency’ leave little to room for adequate nourishment, rest, pay, safety or support. The constant pressure to follow the chain of command at whatever cost disconnects workers from themselves and at the mercy of the leader’s orders. This structure needs to be challenged and redesigned to evolve in order to reflect the needs of all of the diverse people that make up the workforce.Β 

Not 9 to 5 was founded in instinct and is now cemented in data. In 2018 after decades of struggling with her own experiences with anxiety, depression, trauma and grief, Hassel was inspired to co-found Not 9 to 5, a non-profit that empowers foodservice service workers like herself. As Not 9 to 5’s Executive Director, this industry vanguard has made it her mission to provide mental health and substance use support by mobilizing educational resources and advocating for psychological safety.Β 

In 2019, Not 9 to 5 did it’s first survey of hundreds of hospitality professionals. When asked if you experience mental health &/or substance use challenges, 90% of respondents said yes. The elephant in the room was finally acknowledged and the unspoken crisis was validated.Β 

Hassel’s strategic planning abilities helped grow Not 9 to 5 from a series of workshops, panels and webinars into a global vehicle for change. Now, with CNECTing β€”Not 9 to 5’s online educational platformβ€” Hassel aspires to start a world-wide hospitality revolution to create work environments that are inclusive and proactive, rather than top-down and reactive.Β 

Our Strategy 2025 – 2027

Strategic Priorities

After hosting a listening campaign with our community and having our organizational documentation reviewed, we are thrilled to unveil the three strategic priorities that will guide our work from 2025-2027:

  1. Strengthening Our CommunityΒ 
  2. Empowering Meaningful ChangeΒ 
  3. Securing A Sustainable Future

Strengthening Our Community

  • Emphasize meaningful connection and social interaction among hospitality and culinary professionals as a central component of Not 9 to 5’s operations.
  • Drive equity and inclusion initiatives in person and online to increase support for equity-deserving groups within the community.
  • Focus outreach efforts on the next generation of hospitality and culinary professionals currently under-represented in Not 9 to 5’s reach.

Empowering Meaningful Change

  • Establish Not 9 to 5 as an educational hub for hospitality and culinary sector thought leadership to reduce harm and foster workplace culture change.
  • Facilitate knowledge-sharing and industry research at all institutional levelsΒ  to increase investments in workplace mental health within the hospitality and culinary sector.
  • Diversify and amplify storytelling of under-represented voices in Not 9 to 5’s communications and content production to increase psychological safety, promote healing, and destigmatize mental health.

Securing A Sustainable Future

  • Continue to invest in long-term organizational development to build strategic competencies within Not 9 to 5 for sustainability.
  • Develop strategic corporate partnerships that are aligned with NotΒ  9 to 5’s mission and audience by building on existing relationships to create sustainable growth.
  • Create a detailed fundraising plan and implementation plan identifying multiple sources of funding, including recurring donations. Β 

We chose Not 9 to 5 as our name to reflect the untraditional hours of our industry and the all-consuming nature of mental health and substance use challenges. Neither are confined to the hours of ‘9 to 5.’

Hassel Aviles

Co-Founder of Not 9 To 5

Our Values

WE ARE DISRUPTIVE

The hospitality and culinary sector has existed with no standard of support for mental health and substance use. We are demanding and creating a shift towards more ethical and psychologically safe treatment of the people who serve the community. Not 9 to 5 is a strong advocate for an industry-wide focus on the health of hospitality and culinary professionals.

WE ARE COMPASSIONATE


WE ARE COMPASSIONATE: Compassion motivates us to notice and name the very real challenges people in the industry experience. To collectively create work environments where people feel safer to be their full selves. Our goal is for the next generation of industry leaders to have workplace mental health resources and psychological safety.

WE ARE EQUITABLE

We recognize the importance of intersectionality and that mental health and substance use experiences are not one-sided, because the individuals in our industry do not live one-sided lives. Our awareness of this drives us to design resources, plan events, and use language that acknowledges, respects, and grounds the differences among us and the varying support we need.

WE ARE RESOURCEFUL

Not 9 to 5 was born out of necessity to address the complex nature of mental health and substance use. We cultivate change by developing low-barrier tools and resources specific to the lived experience of industry professionals. With these tools, people feel less alone and empowered to ask for help when they need it.

Meet The Team

Not 9 to 5 is made up of a diverse group of people from all corners of the hospitality and food service industry. The work we do is for us, by us.

BOARD OF DIRECTORS

Jenny Shin

President and CEO of Milestones Public Relations

Jenny is currently the President and CEO of Milestones Public Relations, a boutique PR and talent management firm based in Toronto. She is also an official TEDx scout and coach, President of The Canadian Public Relations Society (Toronto), and regularly guest lectures at PR and Communications programs throughout Ontario. Much of her work is fueled by social advocacy and she is firmly committed to volunteerism and encouraging others to be engaged in their communities.

Tasha Shea

Social Impact & Research

Tasha is a certified Project Manager with a master’s degree in Development Studies that focused on using food as a tool to build community. She has worked in over 15 countries, managing corporate social responsibility development projects. In Toronto, she has worked for a number of grassroots organizations leading fundraising events and campaigns, including as Volunteer Manager for Terroir Symposium for 5 years. Today, Tasha owns her own fundraising and philanthropy consultancy firm and works for the City of Brampton as the Coordinator of Culinary Tourism and Markets.

Funmilade Taiwo

Private Chef, Senior Product Designer

Funmilade Taiwo is a self-taught cook and food consultant at Lamuren Inc. specializing in Nigerian food through the lens of his Canadian experiences.

With his background in psychology and experience in the the mental health field, Funmilade employs an empathetic approach to destigmatizing mental health issues making him a trusted resource for individuals seeking support in his community.

He currently works as a Senior Product Designer at Green Shield to help Canadians access mental health care online. In his β€˜spare time” he leverages his understanding of mental health on the board of Not 9 to 5.

Omer Riza

Omer Riza is a principal in S and R Tax. S and R is an accounting and tax consulting firm specializing in small and medium sized enterprises, federal tax credits for scientific research and experimental development and financial guidance for Not for Profit organizations and charities. Omer currently sits on boards in both the charitable and private sector.

TEAM MEMBERS

Hassel Aviles

Executive Director

Hassel Aviles has built a career in the hospitality and foodservice industry for over two decades working primarily in restaurants, event production and entrepreneurship. In 2018, after years of struggling with mental illness and trauma, Hassel was inspired to co-found Not 9 to 5, a non-profit that empowers foodservice service workers like herself. Hassel’s strategic planning abilities helped grow Not 9 to 5 from a series of workshops, panels and webinars into a global vehicle for change. Her work has contributed to a worldwide hospitality revolution to create work environments that are inclusive and proactive, rather than top-down and reactive. Hassel has used her experience, her social capital and intelligence to speak up for those without the power to make change. She is a visionary and deeply dedicated to revolutionizing the industry for the better.

Alexis Kronwald-Debruyn

Volunteer Manager

Alexis works for MLSE as the Assistant General Manager of RS. Growing up in the restaurant industry in combination with her personal mental health experiences has led her to advocate for safer restaurants and mental health support for hospitality folks. Alexis is the Project Manager for the Mind Your Health grant project and the Volunteer Manager for Not 9 to 5.