I just got a promotion to sous chef in my company. I worked in Ohio, and we opened a location near St. Louis. I came out to help train the staff for 10 days and ended up staying for 17, at which point I was offered the position of sous chef. I accepted and came back to work under a truly terrible "Chef" who couldn't tell the difference between basil leaves and spinach. He was fired shortly after, and my co-worker from Ohio came to run the kitchen with me as Co-Sous Chefs with me. We have no exec. Just us. I have more management experience than he does, but in not so great restaurants. We both want a solid, serious kitchen, and have the confidence of the owners, so we can try out new ideas. While we both have a lot of experience in the field, the bulk of it is in line cooking. Any advice from those of you who have been cheffing for a long time?