So I'm asking the veteran Chefs out there to help me out with an issue I can see coming.
I am most likely going to be taking a position as Head Chef with a new company and while I am excited about the opportunities that this is going to have for me I am also nervous about how I should go about being successfully injected into an already running kitchen. I have never been Head Chef anywhere other than my current restaurant and my experience with hiring outside for management has been less than stellar. I was once hired as an outside Sous Chef and the team never really accepted me as a boss because of the tight knit team they already had, resulting in me leaving that job.
Basically what I'm asking is how should I go about gaining respect and trust from the team at my new opportunity? I don't want this to go the way it did when I was a Sous.
Thanks to everyone who replies, I appreciate any insight you can give me.