A bit of an update and a request for some advice.

The young guy should be relatively easy, Find out what his goals are and let him know that you will help him get there. But he has to step up to the plate and do it. Let him know he will only go as far as his work ethic takes him. Let him know it's your JOB to push him, to make him better, faster and smarter.

The older guy is gonna bae a tougher nut to crack. Sour grapes at not getting the job makes this situation tough. People don't like change, and most times the bad apples will end up leaving. But this is your JOB to run this kitchen. Not his, You are being judged on what goes on in the kitchen, NOT HIM. so it comes down to "My way or the highway". Sounds harsh, but that's the reality of the situation. Never let ANYONE hold you hostage. He may leave, you may fire him, but you'll be better for it in the end and it will show the other cooks that you have the integrity to run this kitchen, because believe me, they are already judging you based on how you deal with him.
 

I assume he knew better and just dropped the bacon to f*** you up, and not because he's a dumbskull? If so, he defintely needs an attitude adjustment before he finds a way to do some real damage. The big question is CAN you let him go, i.e., how much control and backing you have for those decisions. I've found that often owners expect their new kitchen manager to "work with what they've got", not go round firing the incumbent help.

Next step is to start lining your ducks up in terms of getting  a new cook before taking action--cuz being short a cook for any length of time is also going to affect how you look as a kitchen runner.

Then, have the "talk" and let him KNOW you're in control of his fate, that you intend to put the kitchen first, and that he'd better start feeling the same or you're ready and able to hand-pick someone who does. Watch him closely in that meeting, to see his level of sincerity vs BS. Also let him know you'll all be happier on the job if you work as a team. He needs to be clear that his destiny hangs in the balance with his attitude toward the business, his job, and...you.

19 year olds, especially those prone to laziness, are often still about "fun", and also "approval". He didnt hang around that kitchen since he was barely growing peach fuzz because he was bored and unhappy--he must've got some enjoyment from it.

They key is to keep him having fun, while increasing his motivation to get better and faster.

One thing that worked when I was young and starting out was having friendly competitions within the kitchen, like seeing who can make certain things the fastest etc. And most youngins love being the "king of the hill" at something. And again....praise praise, keep his self image alive and well, "thanks for today, couldn't have done it without you" etc etc.

Another option you have is to hire and train a new cook and then cut the problem cooks hours down to 1 very short shift per week and on call. The power of the pen is very mighty indeed and this normally results in a no show and the employee quits. Now if the problem becomes so bad you must act quickly and with integrity. Good Luck and let us know what happens. Doug...............

I never understood why age matters directly, its all about energy levels, hard work and plain ol competence.

From the interactive standpoint, I personally think you're the perfect age for the job... not so young as to spark

resentment among older line cooks etc, yet still young enough to identify with younger people, like your 19'er.

Anyway this is all awesome, glad we could do some good! And your case is interestin' so perhaps

you could keep us updated--and other issues might come up as well, you know where to find us. :-)

Luck!

-Meez

My 2 cents:

I agree with Meez.  You're the perfect age. (We're the same age).  Whereas I ran my first kitchen 10 years ago, I met a lot of resentment from older cooks and applicants.  Now it's much easier to deal with, and I've made a name for myself.  We're young enough to run circles around the rooks as well as the old fogies.  We're old enough to know what we're doing.  That's perfect, as far as I'm concerned. :)

OLD???? 32???

for real??

Sorry I have to laugh, I just had someone look at me and say 'holy crap, you're older than me?!'

**sigh

not sure if it's been a good day

Originally Posted by liza 

OLD???? 32???

for real??

Sorry I have to laugh, I just had someone look at me and say 'holy crap, you're older than me?!'

 

**sigh

not sure if it's been a good day

Relax, Liza.  Take things in context and you'll be alright.

Quote:

Originally Posted by CoastalWanderer 

 I dont know if I'm old to have my first kitchen or not at 32.

 

ya ya Dave.. just getting harder when you're old and bitter like me

I'll take your word for it!

I tend to let poison go in my kitchens. I dont keep them around if I have to beg them to do their jobs. I can only motivate someone so much and if I have to motivate at all...something is lacking in them. I look for self motivators and people who actually show they enjoy working in a kitchen. I dont have the desire or time to manage lazy people. Too many hard workers out there that need work to play with people who don't. I believe in sharing my knowledge and expertise with those who want it. I just dont have the patience to deal with less than someones best. Aside from my being a team player, and consistant with my own work and standards,  If they have their tools, the proper training and know that I am there for them if they need help and encouragement...Ive done what I feel is my share of the deal. The rest is up to what should be responsible workers. ANything less is a danger to the kitchens moral, and customers, and not to mention revenue in the long run.

Quote:

Originally Posted by Chef Nettie 

I tend to let poison go in my kitchens. I dont keep them around if I have to beg them to do their jobs. I can only motivate someone so much and if I have to motivate at all...something is lacking in them. I look for self motivators and people who actually show they enjoy working in a kitchen. I dont have the desire or time to manage lazy people. Too many hard workers out there that need work to play with people who don't. I believe in sharing my knowledge and expertise with those who want it. I just dont have the patience to deal with less than someones best. Aside from my being a team player, and consistant with my own work and standards,  If they have their tools, the proper training and know that I am there for them if they need help and encouragement...Ive done what I feel is my share of the deal. The rest is up to what should be responsible workers. ANything less is a danger to the kitchens moral, and customers, and not to mention revenue in the long run.

Very well put chef!

put a blind ad on craigslist and see what comes up, you're the chef;why does your boss need to approve that? if you get some good responses sit the guy down and tell him the way it's going to be. firing someone is hard but sometimes you need to do it once to show everyone that you can do it. if your boss doesn't like it then quit. if you're going to school you need people that you can rely on. you can't allow this guy to affect your career, sit him down and let him know he is in charge of his own fate which means he has two choices ...... change or don't change.

You are the chef, the buck ends with you ddddyou earn  and give respect. The old one has to go as he is set in his ways and you will never change him. He resents your authority and thinks he can do YOUR job better then you. By letting him go it will serve as an example to the younger one to shape upor ship out. Start looking around before you let him go, so you have somene on the back burner . Good Luck

Quote:

Originally Posted by CoastalWanderer 

Because the owner hates firing anyone and a top that tge problem here hikd is best buddies with the gm. Ot seems like rhe only control i get over my kitchen is specials and ordering. The director at tge cul school has offered to find me a lateral job that will work around my school. Monday if this doesnt change anything i am going to take hin up on it.

 I'll give you one piece of advice: SPELL CHECK.......It's that little ABC button on the top of the tool bar.

Heya Wanderer, appreciate the update....you know it's too bad you can't line something better up, exit what is looking

like a Kobayashi Maru (no-win-scenario), and take dedicated kid with you. :-{

I think you got the jist of how I feel last time....I dont think it very fair that you're pretty much responsible for everything,

from production to quality to timeliness, yet feel unable to cut loose a huge barnaccle that has the capacity to sink the whole

ship or, even if you CAN, the presonal element between the two might open a whole new set of problems for you.

Looks more grave than before actually, an owner who puts personal before business can be a tough scenario to rectify.

Sorry your laptop died.. anyone could tell that you were on a phone..

Anyone would find those shifts impossible to maintain and NOT healthy. Even the most driven in the industry needs to find time to find some piece of mind.

At some point tho, you do have to ask yourself, is the aggravation WORTH it? While it's great you are running your own kitchen, is it the RIGHT place for you. There are other kitchens out there that I am sure would appreciate your skills far more than where you are.

I'm not saying that you should burn bridges or even make a change.. but perhaps you are missing out on opportunities that you can't see because you are spending so much time dwelling on what the problems here are. Both physically and mentally.

hey wanderer, glad to hear that! You know once youre running a well oiled machine,

its amazing how you can work looong hours, double shifts etc and still actually enjoy it!

I like to think we in here helped a bit. 

-Meez