[ChefRobin]

As a "well rounded" person, I am always painfully sometimes aware of my size and try to make a smaller footprint on the line. BUT......when space is an issue and you can't get around someone because they are too large to be stepped around, then you have a problem. You may just have to ask the over weight cook, if she has a solution to the problem. She probably knows already that there is one, if no one wants to work with her. It is time to be upfront and deal with the issue, maybe she will have a solution, or at least some input. Don't threaten her, but make her aware that others have a problem and document the conversation with her. I would also have a witness, so that later it can't be a "he said, she said" problem if she makes an issue out of it. If it isn't the quality of her work, but her ability to do it effectively, make that clear.

[DuckFat]

What I find interesting is this statement from the OP;

"I am told she's the reason they can't keep anyone on either side of the line".

Maybe I"m reading too much into that but if I have a "problem" with some one on my line I sure don't need to be told about it. If the OP doesn't have enough experience with a new crew to know where the real problem lies I think it's intersting that the azzumption (pun intended) was instantly made that this is the problem. What I would want know is why are the other cooks running up and down the line enough for this to be an issue. I'm no fan of that new show the OP is referring to but that's because of the mouth on that chick not her weight. IMO she is not that big and she obviously has a good job and a TV show.

[pembroke]

when I was younger I worked with a sous who was about 5' 11'' 175lb; he was smaller than me but when walking through the kitchen he would'nt dance. Basically he walked through people; very arrogant and expected 'others' to get out of his way! So regardless of size some people will always get in your way

[caterchef]

Originally Posted by DuckFat

Some one drop Paul Prudhomme and the great clogged one a memo so they know they can't succeed if they are obese.

Although Paul Prudhomme was born only one day before I was, he has enjoyed a lot more food than I have. Out of respect for Paul I did not want to compare him to this cook but, their size would be comparable. I would not want to work the line with either one of them. The line here is very narrow and no one can pass by when she is on the line.They have to go around or wait until she moves. I just don't see any easy solution. I am not saying her weight is all her fault, but it's not the fault of this club either. It's my responsibity to make this club more productive. I am 265lbs myself but it's not all in one spot. Two people my size could pass on the line with no problem.
I told the owner I would look for her another position in a kitchen where her size would not be such a problem. As I don't want any problems with the labor board.

[Just Jim]

Originally Posted by caterchef

I told the owner I would look for her another position in a kitchen where her size would not be such a problem. As I don't want any problems with the labor board.

If she is a good worker, as you first stated, then yes, you should do this.
You should do this because it's good for her, for your company, and your guests.
Your motivation shouldn't be just trying to avoid a labor issue.

[chefwes]

dudes its a tricky situation tyo be in im not a small guy but like others have said ya gotta tuck it in and dont be blocking the pass its not an ideal idea but maybe change her section tell her u can utilise her better in another section tell her ure depending on her and ya need her to assume the responsibility that way it makes her feel good and confident and appreciated yet at the same time you clear up space otherwise i would consider sending her for a medical with a company doctor to determine what action can be taken i would also consult the companys legal advisors just to cover yourself.