Promoting from within has many advantages! When done correctly, promoting your Line Cook to Sous Chef will help strengthen your kitchen culture. It will also save you the hassle, time and money of having to attract, screen and hire an outsider for the Sous Chef position. Here are some of the things that you should look for in your line cook to determine if they are ready to take the jump into management.

Culinary Management Diploma / Degree :

I vividly remember my first day of culinary management school and the instructor said to the class “ take a look around you! If you make it to year 2 over 75% of the people in this room will not be joining you” And he was right! Completing the course puts you in an elite class and shows that you are serious about your career. If your line cook has the talent but does not have the formal schooling then get him/her into a program.

 Calm Under Pressure:

In a high pressure environment this is probably the most important trait! Being calm under pressure is something that is hard to teach. If a line cook is hot tempered then chances are they have been hot tempered for quite some time. You can’t change that personality trait overnight. Save yourself the headache and only promote line cooks who are cool and collective under pressure.

 Problem Solver:

Everyday the kitchen presents a new challenge / problem that needs solving. Suppliers shorting products, staff calling in sick, equipment breaking down, servers forgetting to punch in orders, etc. If your line cook is ready for management, he/she will be very keen to provide solutions to these problems.

 Ambition/ Self driven:

A line cook who is ready for management is constantly looking to learn a new skill. Chances are they read culinary magazines, books and watch culinary themed documentaries and programing on a regular basis, to soak up knowledge outside of work. They are quick to learn and master every station on the line and suggest ways to make each station better. They show up to work on time and rarely complain when they have to work late.

Positive Attitude:

This goes hand in hand with being calm under pressure. A positive attitude will go far in almost every industry. However in the hospitality industry its vital to survival. You want people on your management team who’s see the glass as being half full instead of half empty. People who make the days count, instead of counting the days.   People who know the power of a smile and a laugh.

Did I capture it all? Help me add to this list and lets continue the conversation by adding your thoughts in the comment section.