One of the great things about a kitchen is that it quickly weeds out the ones whom can and the ones whom cannot perform. The one's whom cannot perform, usually have a laundry list of reasons why their job is just too tough, and that no one works as hard as them. If the management is strong, these problems go away fast. If not, this cancer can kill any great kitchen team.
Years ago, I had worked with a German Chef at the Peabody hotel. He imparted many pearls of wisdom upon me in ways that are not necessarily nice in their description, but are so true nonetheless. One particular one was his absolute disdain for overweight people in the kitchen, wether managers or hourlies. His comments were, they cost you in health insurance, in time spent to get the job done, because they are generally slower, make poor decisions, personal meal costs are higher, and general work ethic is not that of a Chef, leader. In other words, no matter how long it takes, I am there.
They are not the ones whom will be there from start to finish in the end. I have always kept these words with me, and knowing this hired a painfully overweight guy in recent months, and since his start feel as if I am already paying way too much for him, and believe he will crap out when needed most. On opening day, I was the first one in, and the last one out. He went home early cause he had to open the next day, not seeing his first closing shift. This also being his second account I'd transferred him to because it worked better for his home location. (he could not sell his home, and somehow this was my problem) This last comment and prior sentences are nothing more than my own fault. I hired him, and deserve whatever I get.
This hire may well cement my feelings of overweight ( and not by a little either) people and hiring them for key positions. Historically for me, it rarely works to my memory. So, the morale to this little rant is i should listen to those that have imparted wisdom, while sometimes biased and maybe a bit unfair in their stereotyping, history has proved them most always to be very true. Kitchen work is hot, sweaty, dangerous, requires speed, quick thinking, leadership skills, patience, attention to details, and above all, organization. I am not convinced I have any of that in my latest Foodservice director hire.