So, need some major advice here. I was hired as Executive Chef at a very high volume rstaurant. I pretty much walked into a disaster that was in the making 7+ yrs before me. It is my first Exec position and been there about 3 months now. It's has been so so so challenging and I love it. However, the staff I have under me are indescribable. I mean, I'm a 35 yr old woman and have 30 men under me. I swear they are more catty then a lot of females if worked with. Always bitching about someone, something, negativity all around. They have no drive, but for some reason they think they are all chefs lol. My real problem is the sous chef I hired. I made the unfortunate mistake of hiring a friend and fellow culinary student who graduated w me. She actually approached me and wanted to know if I had a spot available for her. I needed a sous chef desperately and thought she'd be a good fit. While I'm still trying to straighten out the kitchen and get things functioning somewhat normal I expect her to be my support and wingman. It's starting to feel like she's trying to upstage me. She makes all these suggestions that I've already made and takes credit for them. Granted she has had a few ideas that were good that weren't mine. She takes it upon herself to cut the staff when it's "slow" when I'm present. I think that's incredibly overstepping bounderies. My labor costs are 27% in a 3 million $ yr establishment. She always talks about inventory and ordering and suggest she can do it AND make the staff schedule. I mean, isn't that basically the work of the executive chef? She wants her two days off in a row and doesn't like closing while I'm putting in 60+ hrs a week. I really think I may have made a mistake hiring her. My question is: is this repremandable? I do plan on talking to her in person and setting some clear Bounderies. Am I wrong for feeling like this? I don't want to lose control over my kitchen because she is power hungry. It feels like competing and pisses me off.