So the owner hired a decent line cook, 7 or so years experience. He doesn't have much technique or solid fundamental skills but has a pretty good attitude, is hard working and takes direction decently. Only problem is he is a bull in a china shop for a lack of better words. He's a big guy with a loud outgoing personality and seems to be worth keeping but needs some pushing in the right direction.
When I told him to make a stock he threw in a fistful of peppercorns and about a dozen bay leaves (had to laugh at that one).
He took the initiative to get a sauteed veal in the pan while I was away from the line but put so much flour on it I couldn't sell it.
Told him to mince onions for risotto and got 4 onions cut into huge quarter sized pieces.
Asked for chantilly whipped to soft peaks and got cream nearly churned into butter (the look on his face was priceless)
Made a server sauteed spinach for herself and he threw so much garlic in the pan I almost gagged, also scorched it. LOL
Had him form some burger patties and he was borderline arm-wrestling them haha
Thinks penne al a vodka is the fanciest thing ever...
Like I said he seems to be able to take direction once I show him but clearly he needs refining. I absolutely need a grill cook and his temps are accurate so I need him and no other applications coming my way look promising. He has a lot of experience in high volume turn and burns (think I saw the outback and a local cheap steak house that does a crazy amount of covers) so he's fast and hardworking (will scrub the sh*t out of the floors and grill station at closing time and just bangs out menial tasks like dishwashing, potato peeling and scrubbing oysters).
How should I go about teaching someone like this? He's motivated and I'm willing to put in the effort because I know I can get what I need out of him on grill.