Chef Manifesto

I have a "project" line-cook that I've been working on. He's 22 and he knows everything (didn't we all at 22?). He has the potential to be a great cook if he'd shut up every once in a while.
The other day I asked him to sear some scallops in our Wok station. He got the wok jet cranking and let his wok sit there dry for way too long. You could see the heat radiating out of the pan. I didn't think much of it until I turned around and saw he had his bottle of oil in one hand and jumbo scallops dripping with water in he other.
"That's way too hot," I said, apparently not with enough concern.
He oiled the pan (which immediately burst into flame) and then threw his scallops in.
He immediately had flames from wok to the hoods.
I won't repeat what I said right then, but the wide-eyed look on his face when the thing went up was priceless.
I'd like to say he learned a lesson, but...

-Thanks to Jay, in New York