- Joined Mar 8, 2004
I'm 25 years old and a sous chef at a independent hotel. I started as a breakfast cook 5 years ago and quickly moved up the ranks. I got my position as sous chef about two years ago. Now I have management responsibilities such as training, supervising, motivating, and disciplining the kitchen staff. My problem comes in with the disciplining part. My problem is that most of the staff has been working here longer than I have and I started out in lower positions than them. Going from their co-worker to their boss has been a dificult transition. I feel I have gotten better at it these past couple of years, I'm not looked at as much of a "push over" as I used to. Mainly because I started tweeking my management skills with the employees, lower on the totem, that started after I became management. For the most part I have been able to carry this over to the employees that have been years longer than I have, except for one employee. He's one of my line cooks, and he is a non-stop crabby, complaining, walking chest pain. I don't repremand him nearly enough for his atitude problem. I finally speak up when it's so severe that we are about to loose a good server because of him. Alot of the time instead of nipping this problem in the bud, I mention something to the executive chef. I'm pretty sure he's sick of hearing about it and would like me to take care of it on my own. I feel he hasn't fired him yet because he pretty much got him the job here because he worked with for years at a different restaurant, so there's a loyalty issue. Even though they have that loyalty issue I'm pretty sure that the executive chef would back me up in any decision I make, even if it's firing him. But it still dosen't make me feel any more comfortable disciplining him becasue he's over twice my age, he was the one who trained me on the line when I first started, and he's pretty much been getting away with his attitude from all the previous management including the current executive chef. I feel that is definately going to have to end up in termination for him because even when the executive chef does get fed up and threatens to fire him, his attitude changes for a few days and then he's back to his normal, causing me chest pains, ways. So what ever advice you can give me, I'll gladly listen.