OPS MGMT -p Jean Crine, a graduate of the Culinary Institute of America

Jean Crine, a graduate of the Culinary Institute of America, works in a hotel kitchen as a sous chef. Unlike some hotel restaurants, which seem to exist only so that their hotels can refer to themselves as “full service”, this restaurant is known to be one of the best in a fairly large city. Crine and a few other women hold responsible positions in the hotel, but most of the significant positions are held by men.Crine shares a kitchen with the executive chef, three chefs, and two assistant chefs, all males. The atmosphere in the kitchen was very relaxed and was more social than professional until Crane was hired. When the executive chef isn’t around, the other chefs tend to treat Crine like a little sister – teasing her about her clothing, her hair, her formal training (they all learned on the job), mistakes in her work, what she ate for lunch, and her lifestyle. She has expressed her annoyance at this patronizing treatment, but her irritation has only prompted an increase in the teasing.On one occasion, Jean noticed an assistant chef (subordinate in organizational level to her) tossing a large salad without wearing the required rubber gloves. She politely asked him not to do so. He responded by sticking a handful of garlic dressing into her mouth. She retaliated by dumping a jar of olives on him. Some of the olive juice splashed onto a chef working on the other side of the sink. He grabbed Crine and started shaking her. She told him to remove his hands, and he yelled that no woman would tell him what to do. The assistant chef was also yelling that no woman would tell him how to toss a salad. On another occasion one of the chefs put a picture of a woman wearing only a chef’s hat on the kitchen wall. Crine asked him to remove it, but he refused. Crine spoke to the executive chef, who made the chef take the picture down. He was furious.The chefs complain that Crine is outspoken, easily offended, domineering, and rebellious. They claim she is the cause of all disharmony in the kitchen and detrimental to morale and production. The executive chef has spoken severely to her about her tendency to “overreact”. Concerning the incident with the salad, Crine maintains that the assistant chef’s sticking garlic dressing in her mouth was inexcusable and that her reaction was normal for any person with self-respect. She insists upon her right to be treated as a professional by her coworkers, despite their apparent feeling that women are not equal in ability to men. She feels that to tolerate treatment as an inferior in the world of high cuisine would put an end to her career.Recently, Crine returned to the kitchen after a two-day absence. She remarked that it was good to see everyone again. One of the chefs replied, “Too bad the feeling isn’t mutual. I wish you hadn’t come back”.1. How could the organization have avoided this problem?2. To what extent, if any, has Crine brought on her own difficulties? Or do you view her purely as the victim in the situation?3. What should be done now?It should be one page, word processed and double-spaced. It should be well analyze the situation and present the argument.