I been a banquet sou chef for the past 5yrs. I was in the first banguet hotel restaurant for four years. I left there to work at a fine dining banquet hotel on the water also holding a sou chef position. Two weeks back my first culinary employer called me and offered me a executive chef position and was wondering if anyone would have some words of wisdom on keeping a good food and labor cost for my a la carte side?? I have always been a banquet type of chef.