I had some trouble with a couple things making the transition you are making; the switch between running your section/ expo/ whatever to being accountable for the entire back of house (because that's what it boils down to: you're there to make sure everything is running smoothly and make Chef look good - do that and you look good too). Keep in mind I was promoted, which can colour the staff opinion quite a bit; your millage at a new job may vary.
I think one of the major ones at first is being too gung ho. Don't go trying to shake things up right from the start. Kitchens have a system to them, and unless the business is hemorrhaging money and sinking like the Titanic that system is working. Maybe not optimally, maybe not to your liking; however, it's working and the existing staff are familiar with it. After you get your feet you can talk with Chef about changing things up if you feel the need, but no one is going to fault you for sticking to the game plan at the start (unless, of course, you were hired to fix the gameplan).
Likewise, don't be Superman. I'm an A-Type personality and suffer greatly from the need to impress. It annoys the Hell out of people, but especially those who don't know me very well. As the New Guy, even Sous Newguy, work to the pace of the kitchen for a bit. It helps you to get an idea of the general skill levels of the staff, the pace they're used to, how much is too much, et al. Faster, stronger, better only works when the staff is willing to go that extra mile for you. Generally, that isn't right away. Keep up your personal standards though, and people will follow (or give up and leave, which is just fine by me).
You're already used to staff asking for advice, or direction, or an explanation of policy as an experienced member of your old kitchen. Great. Now get ready for a mess of "but he said...", verbatim quoting, being taken out of context, good old fashion damage control. You are now the face of your company. This is the mindkiller; the One Ring, and the single worst thing to not realize until it's too late. No matter how laid back or friendly, newguy-esque or complete hardass: when someone asks a question, you need to give the official answer. Failing to do this will come back to get you. If you don't know the answer, be upfront about it and get back to them. Do the legwork, get the info, and disseminate to the staffers in question. It's always better to know your stuff though: brush up on the finer points, both on a technical and cooking theory level, and a policy/ management level. Being the guy people go to with questions, knowing they'll get a reliable and straightforward answer, is a good thing. The guy who always mutters "don't know" or is misleading and thinks he knows more than he does? Yeah, don't be him.
Edited by onepoundofflour - 9/11/10 at 8:38pm