I have very much enjoyed the topics and discussions in class. I have been able to remove a sort of veil over my eyes. I have realized all that really takes place behind the scenes, when it comes to hiring and even firing personnel. I have also been able to get a greater look into the importance of teambuilding in the workplace, especially in the food service industry.
Hiring and firing is not just that happens lightly throughout the industry, it is actually something that takes much time, and requires a lot of documentation. It's all about being able to protect one's company, or the company for which one works. Now, hiring is a very important task which will impact the all ready existing team. It is necessary to find and hire someone who will be able to perform the tasks assigned, but ultimately also someone who will integrate into the team easily. The easier new employees integrate into the team, the fewer problems the kitchen will have to suffer, and also the less training that will be necessary. Everything will just move along much more quickly and smoothly. Now, being that everyday life is not a perfect ideal, things don't always work out the way one intends them to, so the supervisor just has to do the best possible decisions, and learn from past mistakes.
It is also necessary for the kitchen to have a common goal. Not only an overall goal shared by all the employees, but also for the employees them serves to have personal goal. These goals of course need to coincide with the overall goal on some basic level, in order to maintain sanity in the kitchen.
Taking everything into account, the first line supervisor is a very key person. This person has exposure to both sides of the field, both the working side and the management side. It is very common for a first line supervisor to have split loyalties, but at the end of the day he/she must realize that they too are an employee, and that their highest most loyalty is not to and individual person, but to an organization.
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