Supervision, Training, and Human Resources
Core concepts
A sous chef supervises through clear standards, training, and feedback. Know the four-step training method (prepare, present, practice, follow-up), the difference between coaching and discipline, and progressive discipline (verbal, written, suspension, termination). Understand labor law basics: scheduling, breaks, overtime, harassment prevention, and documentation. Delegation should match task to skill and include a check-back. Performance reviews should be behavior-based and specific.
Traps
Questions blur coaching (developmental, immediate) with discipline (corrective, documented). Watch for answers that skip documentation before termination, or that punish a whole team for an individual issue. Also distinguish a trainer's role from a manager's accountability.
Worked example
A cook repeatedly misses prep deadlines. Coach first: describe the behavior, its impact, and the expected standard, then set a check-back. If it recurs, move to documented progressive discipline. Rule of thumb: document as you go-if it isn't written down, it didn't happen.