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New hires

post #1 of 8
Thread Starter 
Recently we have hired 3 new line cooks. 2 former sous chefs and 1 new to the industry. In My opinion I don't like hiring people that have management experience to work the line because I find that they took a step down because they were either not acheaving there goals or are just not pro active enough to keep there position. I also find that these two have a lot of bad habits and aren't really willing to learn new ones. Plane and simple they are hard too manage. The newby however doesn't know the ins and outs but is learning my habits while also learnimg there bad habits but she takes direction well. Any one else have experience with this? Any suggestions?
post #2 of 8

This is nothing new.

I have found that since titles are thrown around so much in the industry I don't place a lot of value in them and use my eyes and brain instead to see what the line cook can do.

 

I have an issue as well.

If these guys really WERE Sous Chefs then they should have a lot of knowledge, comparably to the Chef they worked for.

The "bad habits" thing makes you wonder doesn't it?

 

On the other hand, it is quite possible that the former Sous knew they were not management material and simply wanted to cook.

I have hired people with former management skills and it's a crap shoot.

Some liked to micro-manage the line and some fit in quite well.

post #3 of 8
Thread Starter 
Thanks for the insight Chefross. Let me put it this way I've seen both guys put out a fantastic plate and have seen a willingness to do well but come time for service for the most part its sub par plating, incosistant portions, a lack of communication, and a lack of team work. I know some of this can be fixed by the executive chef and my self cracking down on them. But a lot has to come from a personal drive as well. I've seen it in them but its so few and far between.
post #4 of 8

Just curious, do these two guys have a previous working relationship with each other?  They way you describe it sounds like the two ex sous are making the same errors, do you have a feeling they are enabling each other's behaviour? 

post #5 of 8
Thread Starter 
They do not have a previous relationship. They are most defiantly enabling each other. When I have just one of them there I can get through to them but when they are both there its like pulling teeth. Fortunatly there about to be put on opposite shifts.
post #6 of 8

That sounds like a good place to start!

post #7 of 8

I think it depends, a sous chef who is use to doing about 80 covers a night is probably the equivalent or less of a lead line cook at a restaurant that does 300 or so.

 

Menu size, cuisine, changing course menu's, covers, all play into their actual experience.

 

The problem with newbies, is that when you get slammed in the weeds, they don't react as well under pressure.

 

I think the problem is that people mistake experience for skill. The two are separate. To many times I've seen people name drop restaurants they've worked at for whatever amount of time only to perform poorly.

post #8 of 8
"Don't mistake ten years experience for one year experience ten times."
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