or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Violence in the workplace.
New Posts  All Forums:Forum Nav:

Violence in the workplace.

post #1 of 9
Thread Starter 
I think I know the answer to this question but I just want to verify:
We have an employee that had an physical altercation, her second, along with constant insubordination over the past few months bc the owner and her are on good terms personally and she knows she can get away with most anything.
I am a manager and I have zero tolerance for violence in the work place, but the owner is the only one who can fire employees.
I love my job, so much potential. It's an old Maison in the French Quarter and it has potential to be Amazing, but if the owner does not fire this inividual should I consider finding a new job?
post #2 of 9
You are going to have to make a hard decision. Based on your posts you dont have much choices though. You can possibly go to the authorities ( police, business bureau etc) if the " violence" warrants it. Assault and battery goes beyond your owners friendship with the offender.

If you have a personal no tolerance rule then there is your answer. Say goodbye, to the employee or the employer.

As a Manager, if you have no authority to dismiss an employee you may need to re evaluate your role. A manager IMO can/ needs to discipline employees and set the boundaries.
post #3 of 9
Yes. The person she had the altercation with should file a police report, and you and the other employees should file a complaint with your labor dept for a hostile work place. She should have been tossed out the first time.
post #4 of 9

To me it comes down to a question of what exactly is important to me on a professional level.

 

Quote:

Originally Posted by markherm13 View Post
 but the owner is the only one who can fire employees.
 

 

To me this indicates an owner who has difficulty letting go of control.

 

How much will my role be micro-managed by the owner? How will input from me on ways to improve the ways we do things as a business be received by the owner? Will I be allowed to make decisions or will my role be only to enforce decisions made by the owner? What will be my frustration level in the future as a result of having these questions answered as time goes on?

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #5 of 9
The Ad: damn the internet is getting smart.



Im not 100%, but I don't think workplace violence needs to be reported by the victims, if it is a federal offence anyone can report it and the police can investigate and lay their own charges if need be. Not sure really never been through it, but assault and battery is a serious offence.

Minor violence happens everyday in a kitchen however and depending on so many factors.
post #6 of 9

How far did the "physical altercation" go?  Did she actually assult someone?  If the person being assulted can prove that it happened and that the owner (and you, as a manager) sat by and did nothing then I believe that, at the least, the owner could be on the hook, fiancially, for creating a hostile work environment-at the very least forced to pay unemployment if the employee quits and possibly end up being sued.

post #7 of 9

Polish up your resume and start looking for a new position---

 

Some things you have no control over and can not change---

 

You will only find frustration at that place---A manager in title only --I believe.

post #8 of 9
Call the police if you are in a managerial position for gods sake i think you are unaware of the liability you are assuming by sitting on your hands!
post #9 of 9

Chef Lagoom is on target >Let the one who she offended threaten a law suit to her or him and the place.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Violence in the workplace.