- Joined Jul 24, 2014
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?