Hey everyone, a few days ago I accepted an offer to become the Sous Chef in a high-end restaurant in which they both have had NO sous for around 2 years, and also every member of the dinner line put in for the promotion including one member who was promoted and then demoted very shortly after. As an outside hire to upper management in any situation, but especially one under these circumstances, there will be some butt hurt employees and probably some loss of employees. That I can handle. What I'm more concerned of is how the atmosphere of the line and kitchen in general will suffer or react to this. I plan on calling a full staff meeting, and have a list of things to bring up, my first day there. My plan is to essentially "suck up" to them by explaining that I will need everyone's help learning about the place and menu, and I came here because I felt like there was great potential for me to learn from everyone there and that I have a lot to teach if they'll let me. Is this something you have done/experienced, was it or would you think it would be received well? Any ideas or input is greatly appreciated, thanks.