I've recently obtain a position as Sous Chef of a busy restaurant. I am the only Sous and therefore have a great responsibility. My kitchen experience has been both the highs of working at Michelin star restaurants and dives. My only goal in choosing places to work was going somewhere where the people had passion. Where I'm currently working lacks serious passion. The restaurant has been in decline (for various reasons) and I want to do everything possible to help my chef return it to a bustling, thriving kitchen. I want success. I hold myself to very high standards and although I've been in Michelin star places doesn't mean I want to change my current restaurant into a Michelin place, or even try for that. But the food needs an update and my chef has been going solo at it for too long. No vacation in two years. As I see it, it's my job to relieve my chef of all the duties he's been having to do. I'm having a seriously hard time with my cooks. Many of these guys have been working there for years. One guy 21 years! Maybe it's time for some people to go? I'm not a yeller, so i dont yell. But in so many ways i explain to the staff that i have high standards and they will be met. But! even after meetings most of the guys think I'm not serious. They have been there and worked with two other Sous that, as I've been told, amounted to shit. I'm not going down that road. If I have to fire someone then so be it. I'd like some feed back on what it takes to motivate people. I like these guys, but business is business. Does anyone have some tips or knowledge about this, been down this road before? Thx chefs!