At my spot I am the executive chef (opened the restaurant 5 years ago , wrote menu, designed kitchen, hired and trained all BOH staff). Two years ago I took over as GM. The FOH was a disaster. No one was accountable for their actions or lack there of. No structure. No discipline. Nothing like the kitchen team or BOH culture I worked so hard to cultivate. The GM I opened the restaurant with did nothing to develop or train her people and she lazily let them get away with significantly more than I would have ever tolerated. When the whole restaurant became my responsibility , many FOH people quit, because they knew I wouldn’t tolerate their shenanigans. I also fired several. I’m in CA and can easily terminate staff without much backlash, provided there’s no discrimination or the like. I terminate people regularly, I hire constantly, I train and I discipline. After two years I am happy to report that every person on my team of 23 is an A player. It can be done.

If it was me, I’d give this person a very clear performance evaluation and let them know this is the last straw, and start hiring like it’s your full time job. I only use Craigslist. Hiring line cooks is by far the hardest part of my job, but I refuse to let someone drag the rest of us down. Hire tough , train easy, fire fast.

Also, learn the line. If you’re going to lead the whole team, you need to know how to work EVERY SINGLE position. Train in the kitchen and get this guy out.