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totally frustrated!!!

post #1 of 17
Thread Starter 
I have issues with our KS as does all of our kitchen staff.. he is a nice guy but not the best worker and lately things with him have been getting worse. He is forever trading off his shifts to either the KM or I for one reason or another and then when he takes our shifts he is never on time. The KM needs to address this... I have seen people sent packing for much less BS than what he is pulling.

So yesterday he calls in , telling me he "forgot" he was working and was calling off ... I was not pleased... I already had one cook call in sick and then him calling off really screwed things up. He reluctantly said I could call him if I needed him to come in but I didn't bother because I knew he would switch his phone off as soon as he hung up from talking to me so we toughed it out. It was rough for a bit and I ended up in the weeds as I was working two stations (no choice as I was the only one on the floor who could do them both) but I got myself out fairly quickly.

What I would like to know is how can you "forget" you are working when you work Monday-Thursday??? I found that answer today...

Apparently he was after one of the guys to trade shifts and when the guy said no, he took it upon himself to not come in anyway. He is coming in for the other guy tomorrow and at first I wanted to say no as I really do not want to do the KS any favours after he has screwed us over so many times, but.. it is a busy weekend day and the other guy is going out drinking tonight so the KS is the lesser of the two evils.. IF he turns up.

I am going to suggest to the KM that he needs to be written up... his attitude and behaviour is unacceptable and I am tired of him pulling his crap on my watch ... I do have the authority to write people up but I would prefer to discuss it with the KM first.

So am I out of line for wanting to write him up? I know I am in for a pissy ride with him if I do but whavever he needs to grow up and act like and adult and well a supervisor if he is supposed to be one..
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post #2 of 17
This is a tough one. Strictly speaking, you have to start recording any and all infractions with the business' policies.
Writing up should be done as a method of recording and correcting inappropriate behaviour. It's not the person that you're trying to correct but their behaviour.
Now having said that, many times the employee doesn't really care about the job. If that's the case, hire someone else part time and cut his hours. Some people are only hurt by cutting into their paycheque.
In this economy people are hungry for jobs and work. If someone doesn't feel that your business is important enough to show up and perform up to specifications, get someone that will. I'm sure you'll have no trouble there.
post #3 of 17
I need to understand the "paul-ticks" (politics) of this place, if I assume correctly, the KS is some kind of relative or close friend of the owner.

The best and easiest way to approach this problem is to appeal to the Owner's interests: money. Owner's losing money every time the KS doesn't show up and because of this, KS screws up the whole kitchen and loses even more money.

If the owner is reluctant to do anything about it, don't bust your chops, the KS knows he has the owner under his thumb and will retaliate with any action you take against him. The one thing you should do is document, document, document. Take a look in your operating manual and see what you can use.

As Italchef writes, the only thing you have on your side is the scheduling. Most Chefs would schedule the schmuck for one shift per week until he gets the message and never shows up again, or he actually gives a sh** and starts to improve. This is a valuable tool, use it well, don't abuse it and it will do wonders for you.

Hope this helps
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 17
Thread Starter 
He is no relation at all to the owners, and just from what I am seeing, they are getting fed up with his behaviour as well. I am going to talk to the KM about it today.. it could be that they are already doing something about him, and I'm just not in the loop when it comes to it. I do think cutting his shifts right down is the way to go, seeing as he isn't able to work anyway so I'll see what the KM has to say about that.

I have a bad feeling about today...I'm hoping I'm wrong, but I really don't think things are going to go well with him in today.
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post #5 of 17
Thread Starter 
Well I was wrong about today.. It went fairly well and he showed up on time, and actually put out a reasonable effort. We know it was mostly a show as he screwed us over last week and he's done this before.. screwed us over one day and then been spot on the next.

I did speak to the KM and I was right in that they are doing something about him and his unreliablilty/attitude/performance. He has lost his title as KS and his pay has been adjusted accordingly. They did that on Monday and the owners wanted to call me and let me know so I was aware for Thursday but the KM told them to let me enjoy my days off and they could let me know Thursday when I was at work. Thursday turned out to be a crazy day with him calling off and the other cook calling in so there was no time for them to talk to me, and on Friday I was too busy catching up on things I didn't do Thursday so again.. no time.

So after the KM and talked today we decided that we would cut his shifts to three a week, but not three full shifts. He will come in and open for us but he is only scheduled for four hours (and they want us to cut him after three) and someone else will come in and work the rest of the day. So he is going from a potential of 40 hours a week down to twelve at the most. Hopefully he'll figure things out and either leave on his own or smarten up and change his ways. If he wisens up, he will slowly get his hours back and we will give him shifts if we have them when he comes back from his trip. (he is going on an extended vacation for two months and he has been told that there are no guarantees as he cannot give us a definite return date) If not, his last day on our schedule will be the day he leaves for his trip and when he returns we will not have space for him.
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post #6 of 17
The only thing that concerns me is having him on an opening shift.
Is that a solo shift?
If so, how long after he arrives is the next person going to show up?
I just see a potential for him to royally screw your day up.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #7 of 17
Thread Starter 
He is always late when he opens but thankfully it isn't busy in the first hour we are open. He is to start half an hour before we open and is on his own for less than an hour after opening. The KM and I are usually 15 minutes early for our shifts and we start as soon as we get there. He has screwed us over many times for the open and at this stage it is just a matter of nailing the coffin shut...
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post #8 of 17
Thread Starter 
I forgot to mention that we have an open kitchen and there is always someone in the FOH on and if there are issues they call the KM or I.
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post #9 of 17
Ok, gotcha.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #10 of 17
Thread Starter 
It is what it is and I'm glad the KM and owners have finally seen the light with him. He pretty much butt licked his way into his position and has done nothing to deserve the respect of staff or owners. Hopefully they will see this as a learning experience and not promote based on lip service in the future...
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post #11 of 17
 Totally frustrated!

Hi, very new although my account is older, I'm not really sure what my user name is so it will be interesting to see what comes up.  Also not sure of thread use, (start a new thread for everything?  Use previous threads whose title fits the bill?) so pardon my faux pas if I'm doing this all wrong.

I'm totally frustrated with our GM.  He has taken to whiting out some of my notes in the red book to cover his own ass.  Before I start with the *****ing about it I'd like to know if the Manager's Log is in any way a legal binding document.  Does the GM have editorial jurisdiction?  I've tried some searches but end up down too many rabbit holes so I thought I'd ask here if anyone knows about the legality of red books.  I mean, the nerve!  
post #12 of 17
When I have an employee, or in this case Kitchen supervisor, that makes everything else in the world more important than my business, I have a problem. I always tell my employees, don't make your problems, my problems. I would take him off the schedule, let him be off doing what he sees as more important that work, full time....Chef Bill
post #13 of 17
Thread Starter 
I have one more week with the guy and then he is gone.  He knows there are no guarantees when he returns that there will be work for him and he has been putting on a good show for the last few weeks but it does not make up for his poor performance in the past and what guarantee do we have that he won't go back to his old ways?

He is basically someone who is bringing our kitchen down and that looks bad on the owners so he has pretty much sealed his fate in his actions.  I have said to him... Boss sees the amount of work you are NOT doing so you may just want to do something about that and haul some a$$... to no avail.. I had to call him out twice on Monday.. once for overstepping me with the co-op student (they are my responsibility and when I am off the KM takes care of them) and the second for rinsing a dirty brush into the sink and then washing his hands in the same sink that is not a designated handwash station...  and he didn't like it.  Too bad so sad.. one more week and he is no longer our problem.

If was KM he would have been long gone, but I am not so I have to play nice. At least the KM sees what he is about now and is as ready as I am to delete his name from the schedule permanently.
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post #14 of 17
Thread Starter 
Quote:
Originally Posted by Sylvia Wood View Post

 Totally frustrated!

Hi, very new although my account is older, I'm not really sure what my user name is so it will be interesting to see what comes up.  Also not sure of thread use, (start a new thread for everything?  Use previous threads whose title fits the bill?) so pardon my faux pas if I'm doing this all wrong.

I'm totally frustrated with our GM.  He has taken to whiting out some of my notes in the red book to cover his own ass.  Before I start with the *****ing about it I'd like to know if the Manager's Log is in any way a legal binding document.  Does the GM have editorial jurisdiction?  I've tried some searches but end up down too many rabbit holes so I thought I'd ask here if anyone knows about the legality of red books.  I mean, the nerve!  

I would keep your own set of records and have someone you trust like your sous initial them and keep copies.  Copy what you write for the FOH as well and again have them initallied and photocopied.  I don't think the log is legally binding but by having backup copies of what you wrote originally you will be making your life easier.
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post #15 of 17
Quote:
 
Before I start with the *****ing about it I'd like to know if the Manager's Log is in any way a legal binding document.  Does the GM have editorial jurisdiction?

"legal binding document" and "editorial jurisdiction" don't have any legal meaning in this context.  If an issue to which an entry or entries are relevant comes before a legal finder of fact (like a judge, jury, administrative law judge, etc) then it's up to the finder of fact to determine its reliability and evidentiary value.

I don't know what you mean by "editorial jurisdiction" at all.  If you mean can anyone else make an entry into the book, it  depends on whose property the book is, and what the owners' or their agents wishes are.  If you mean something else, you'll have to explain it. 

Don't try to talk like a lawyer -- just keep it simple. 

The suggestion to keep your own records and have them verified by a third party is very good.  Fair warning though, if push comes to shove, being right and honest are not guarantees that you'll come out on top.  The owners will side with whomever they side for whatever reasons they consider good. 

At the moment, unless you think a wrongful dismissal may be in the offing, I don't see a legal issue.

What exactly has you worried?  Do you suspect embezzlement?

BDL
 
post #16 of 17
Thread Starter 
Sylvia I'm wondering like BDL just what has you worried?  
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post #17 of 17
I would suggest that talk to your boss, and discuss the issue.
Ask the boss to give him some warning, and tell him to correct that in 2-8 weeks.
If he doesn't change, have to let him go.
After all, that will affect the rest of you guys' career life.
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