Need some opinions...

[thetincook]

Originally Posted by panini

Chef,
I'm a little surprised by the hesitation. This is not a personal decision, it's a business move. Above all, you must protect the operation and your staff.
Pan

I think he doesn't want to get stuck with all the workload since he's got kids and all. It's the "Bad help is better then no help" theory.

[ChefTorrie]

Originally Posted by thetincook

I think he doesn't want to get stuck with all the workload since he's got kids and all. It's the "Bad help is better then no help" theory.

That is part of it tincook, but not all of it.
Here is the rest of it.
I am only the Head Chef, I am not the owner of the restaurant, and here is a part that I purposely did not tell you guys, the owner referred this guy and told me to interview him.
USUALLY, I would not be hesitant to fire him, but its the fact that I dont want Barry (store owner) to get upset or irritated that I didnt give his "guy" a shot. But I have been thinking, and when I took the Head Chef Job at this restaurant 6 years ago, he gave me FULL CONTROL of kitchen operation, so I know I shouldnt be hesitant, but you guys prolly get it, its just the whole idea. But it looks like i'm gonna have to do what I have to do, which is let him go, and it may come as soon as tomorrow.
I'm going to tell you what he did, and you guys will probably think im lying, but it is the gods honest truth.

I told him to make cannoli shells, he put them in the oven.
I told him to make Volcano Cakes, he deep fried them.
Seriously, and ridiculous as it sounds, its the truth.

[thetincook]

Originally Posted by ChefTorrie

I told him to make cannoli shells, he put them in the oven.
I told him to make Volcano Cakes, he deep fried them.
Seriously, and ridiculous as it sounds, its the truth.

Jeeeeeez, this guy is some sort of culinary dyslexic.

Tread carefully Chef. Hopefully you can do some damage control instead of firing the guy outright. No need to piss off the Owner.

If you can manage it, have the Owner get tired of the sous' antics so he will terminate the sous for you. Till then, maybe find a corner to stick him in where he can't broil the salads or whatever.


Edit: I would also remove any names from the posts, just in case.

[ChefTorrie]

I wish that I could wait for the owner to fire him, but he is rarely ever in the kitchen. I really think im gonna have to do it tomorrow morning, because he is on the schedule for the PM rush. We will easy to 230+ covers and our line, while not tiny, is not big enough to have a statue in. I think im going to make one of my Asst. Chefs, Head Sous. I know he will be willing to do it, and has one of the best, if not THE best work ethics i've seen.
The only think that I am regretting is that i will have to be on the line tomorrow night, while my daughter is having her piano recital, but I guess i'll have to suck it up.

[DMT]

Things to consider...

There may be underlying reasons why Barry asked you to give "Scooter" an interview, such as an out of work family friend sort of thing, or what ever.

You need to let Barry know, before you let Scooter go, exactly why you are doing so.

Explain that you get the impression that Barry has an interest in Scooter's well being, and you thought it might be best to discuss the past week's evaluation of Scooter's capabilities with Barry.

This is the point where you (politely and clinically - no extranious adverds or adjectives) detail each and every gaffe that you can recall, and simply state that the various skills that you expect to be exhibited by your head sous chef have not be fully seen in Scooter's performance so far.

Reinforce the notion that you have a kitchen to run, and within that responsibility you need to ensure that not only are your portions of food sized to turn a profit, but also the "seasoning" of skills/labor/salary added to each dish are just right. A 'dash' of solid experience beats a 'pound' of befuddlement.

If Barry's interest in Scooter is of a personal sort, express that you wish you had the luxury of time for ramping up Scotter's skills to meet the requirements of the head sous job description, but regretfully this is neither the time nor position for what seems to require in-depth training...

Ask Barry what his thoughts are at this juncture...

At which point have a back up position in mind, just in case this is one of those "mercy jobs".

Best of luck!!!

[thetincook]

I'm not sure trashing the Owner's pet hire to the Owner's face is the way to go.

But definitly ask the Owner his opinion on how the Sous is doing. Maybe even have the Owner watch and evaluate the sous' performence for himself.

If the Owner says that everything is going GREAT! Then you have a huge problem. If he expresses some concern, then you can go into how much money this guy is costing him rather then focusing on what a slow, stupid, putz the sous is. Always dollarize.

I'm sorry you have to miss your daughters recital. My dad was away on business most of the time when I was a kid too. We've got a pretty good relationship though, and if anything, the time we did spend as a family is more precious then ever. Hang in there dude.

[ChefTorrie]

Originally Posted by thetincook

I'm not sure trashing the Owner's pet hire to the Owner's face is the way to go.

But definitly ask the Owner his opinion on how the Sous is doing. Maybe even have the Owner watch and evaluate the sous' performence for himself.

If the Owner says that everything is going GREAT! Then you have a huge problem. If he expresses some concern, then you can go into how much money this guy is costing him rather then focusing on what a slow, stupid, putz the sous is. Always dollarize.

Yes, but how much longer can I keep this guy in my kitchen. Im starting to think if I just let him go, I can explain to the owner what happened. I will also have all of the other peoples on the lines opinion too, which are all that he stunk! I dont know. Honestly if I have to work with him tomorrow, and he shows the same Non skills and NON leadership and NON everything, I really might put him on dishes or potsink. But, that might even make things worse. I Really dont know what to do.

[thetincook]

I just don't want you to get fired in the process. If you think the Owner will back you up, then by all means fire him. You know him better then any of us will.

I wonder about this guys connection. Remember back in the day, when the owners and managers would put their dealer on payroll just so they had easy access? Or even the classic hostess is sleeping with the owner, gets promoted to manager, and wrecks the FOH but won't get fired?

I can only guess about this guy you are stuck with, but it seems to me that he doesn't want the responsability or the work. He may even leap at the chance to get out of it. I'd be letting him go early, giving him as many breaks as possible. Assign him some easy prep or staff meal. Make him do inventory, every night.

If I thought I could get away with it I'd have looking for my left handed parsley curler.

The tricky part is keeping the rest of the staff happy and informed of the situation.

[panini]

Bring in Scooter and another strongman, and go to the recital.

[oldschool1982]

Having been recently "enlightened" to the full nature of your situation..... Just talk to the owner. Obviously you're in charge of the kitchen because the owner has faith in your abilities, judgment and professional opinion.

Personally, When I suggest a person it's only to open the door for them. It's then up to that person to walk in and then keep from getting thrown back thru the door be it still open or closed.

Just a side note....Having all the info upfront makes giving advice a whole lot more effective and leaves less room for misguided statements.

[ChefTorrie]

OldSchool, sorry that I did not present you with adequate information my first post...
Tincook, I wish I could have him do busy work or inventory or something like that, but I'm paying this guy serious money. My head sous starts at 59k salary. I CANNOT be paying that for somebody to chop me up a mirepoix or to salad prep or depoullage stock, I just cant do that.

[thetincook]

Yeah, but he can't do what you are paying him for anyway, This is just to keep him out of your way so service isn't harmed, until you can term him safely, which is probally going to happen soon. Right?

[ChefTorrie]

Originally Posted by thetincook

Yeah, but he can't do what you are paying him for anyway, This is just to keep hi out of your way so service is harmed, until you can term him safely, which is probally going to happen soon. Right?

Im hoping so tincook.
My daugther called me when I was at the restaurant telling me about a brand new song that she is playing at the recital that no other girls or boys are playing, just her.
This is such a dilemma.

[thetincook]

Originally Posted by ChefTorrie

Im hoping so tincook.
My daugther called me when I was at the restaurant telling me about a brand new song that she is playing at the recital that no other girls or boys are playing, just her.
This is such a dilemma.

Awww man. Did you get a tape?

[DMT]

Originally Posted by thetincook

I'm not sure trashing the Owner's pet hire to the Owner's face is the way to go.

But definitly ask the Owner his opinion on how the Sous is doing. Maybe even have the Owner watch and evaluate the sous' performence for himself.

If the Owner says that everything is going GREAT! Then you have a huge problem. If he expresses some concern, then you can go into how much money this guy is costing him rather then focusing on what a slow, stupid, putz the sous is. Always dollarize.

I'm sorry you have to miss your daughters recital. My dad was away on business most of the time when I was a kid too. We've got a pretty good relationship though, and if anything, the time we did spend as a family is more precious then ever. Hang in there dude.

"Trashing" the pet hire wasn't the objective.
If the guy can't perform, that is the primary basis for removal.
You have to have concrete reasons, not just "He isn't working out..."
If ChefTorrie has the responsibility of running the kitchen, then there has to be authority given to mold the team, otherwise, it's a hollow job title.