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Issues with Sous - Page 2

post #31 of 36
Quote:
Originally Posted by Phaedrus View Post
 

Things are very different in the States, foodpump.  Where I live you can fire someone for any or no reason.  You don't like their tie, it's Wednesday, etc.  Only stuff like racism is exempted but hard to prove.

 

At any rate, I'm saying as a last resort.  Insubordination is cause everywhere I have worked.


So there are no wrongful dismissal cases going through the legal system? None at all? Every State is the same?  

...."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 #32 of 36
Every states not the same true FP, Phaedrus would be referring to at-will states, one
of which im in also, and a trend which seems to be steadily increasing among
the others.I personally think one of the reasons is to unclog the stopped up
court systems.
post #33 of 36
Quote:
Originally Posted by foodpump View Post
 


So there are no wrongful dismissal cases going through the legal system? None at all? Every State is the same?  


"Right To Work" is the same kind of euphemism as "Patriot Act"; it mostly protects the rights of an employer to terminate anyone they want.  In the US there are a few basic federal labor laws but mostly they're about safety, etc.  In much of the US employees are considered "at will" meaning they can quit anytime they want for any or no reason or be fired the same.  Even so there are some things that 'technically' you can't fire someone for; generally something like being a 'protected class'. This usually but always includes gender discrimination as well as racial and age discrimination.  In most of the US you can legally be fired for being gay and landlords have even been able to refuse to rent to gay tenants (!).

 

There are still lawsuits but it can be very difficult to prove intent unless the employer leaves an obvious paper trail.  In America the struggle between the proletariat and the bourgeoisie is basically over- the oligarchy won.

 

Mimi is right of course. The best course of action is to have clear expectations and clearly defined roles.  Every job should have a job specification and description written out that defines what is involved with that job.

 

I'm certainly not advocating throwing the baby out with the bathwater.  It sounds like the Sous is ambitious and hard working.  Properly utilized and in the correct role she could be a tremendous asset.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #34 of 36

Yesss.....I believe that is what I said in my first post, lay down clear rules before the employee starts.  An ambitious employee will take advantage of anything that isn't made perfectly clear, and it is the Chef's job to make everything perfectly clear.  

...."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 #35 of 36

I will have one more talk with her just for respect, and explain her what the job of a sous chef is.and then, explain to her the, don't know, can't do, and won't do.

don't know = they don't know how to do the job, (in this situation you teach them) but I think she knows

can't do= simple they can do the job (In this situation you teach them) but I think she knows

Wont do = no matter how hard you try they wont do the job  they are suppose to do (well now you have a decision to make)

Good luck

post #36 of 36
You are still new so you dont feel like you are on very sure footing. But if you had been there for a few years Im sure youd be indespencible and you might look at this eager new sous differently. She wants to make schedules and organize, let her. She wants to cut staff? Fine Go to her when labor cost isnt to you liking. Make her YOUR go-to on labor. Let her take the responsibilities she wants to and then light her up when she fall short. If she has more responsibility and you now have the time to focus on the other problems of the restaurant, sounds to me like she was a good hire. Just trying to give some perspective. She might not be literally trying to take your job but just trying to impress you. Have confidence and control over her and dont let the cooks or owners think you two arent working as planned.
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