Good morning everyone, I wanted to see what your opinions were about something I'm dealing with at work. I'm currently the opening Chef at a new Hilton property opening in Queens, New York. It's a new build, came up from the framing. It was a great experience to be a part of the opening team. I've already hired my staff and on paper, everyone seems great. I say on paper because when they were hired, we didn't have a kitchen for them to stage in and where I could see what they could do. So I relied on the interviewing process, resumes and references to make my choice of who I'd hire. So that being said, on paper, I have some great line cooks. One worked in some of the top restaurants in NYC, two others worked in five start hotels and another worked in Brooklyn under some respectable Chefs. My question is this; How do I utilize their talents, and gain some input from them without compromising my authority? Now, I'm no slouch in the kitchen. I've risen up the ranks quickly in the Hilton Family and wouldn't be here if many people didn't think I was up for the task. But they have a wealth of experience, and bring something very valuable to the table, and I want to tap into those resources and use them as best I can. So again, how does one utilize the skills and creativity of their staff without compromising their authority? Thank you so much and have a great day.