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Need advice!

post #1 of 5
Thread Starter 
I've recently been hired as a sous chef at a family owned Italian restaurant. The chef who started with the restaurant as a dishwasher 7 years ago has been telling the cooks to talk to me because I'm "the real chef". Yes I am educated, yes I have the experience of working under many chefs as a line cook, yes I am really passionate about what I do, but he is the chef. He has only worked at this restaurant and has worked his way to becoming chef. How do I go about this? I'm not trying to take his place, I'm just doing what I love to do!
post #2 of 5

Very touchy subject. At least you have one thing going for you, and that is the Chef realizes that you have more experience and knowledge than he.

I'll bottom line this for you.

You were brought in for a reason.

Watch and learn.

If you see something, mention it in private to the Chef and work it out WITH him, not behind him.

Trust me, if you do not, there will be friction.

post #3 of 5
Thread Starter 
Everything I do wether it's specials, ordering, or stuff for the new menu I run by him and ask for feedback, but I was get "I like it, that's good and so on". When he makes fresh pasta I sit there taking notes and watch, as does he when I use techniques like using a Burre Manie or making caramel and what not. I just don't know how to go about letting him know I'm here to be his Sous! Should I have a one on one with him?
post #4 of 5
Thread Starter 
Quote:
Originally Posted by Chefross View Post

Very touchy subject. At least you have one thing going for you, and that is the Chef realizes that you have more experience and knowledge than he.
I'll bottom line this for you.
You were brought in for a reason.
Watch and learn.
If you see something, mention it in private to the Chef and work it out WITH him, not behind him.
Trust me, if you do not, there will be friction.

Everything I do wether it's specials, ordering, or stuff for the new menu I run by him and ask for feedback, but I was get "I like it, that's good and so on". When he makes fresh pasta I sit there taking notes and watch, as does he when I use techniques like using a Burre Manie or making caramel and what not. I just don't know how to go about letting him know I'm here to be his Sous! Should I have a one on one with him?
post #5 of 5

First I will second what Chef Ross said.Work with him, not behind him. 

Second. You have a solution in search of a problem.

     You each take notes and show respect towards the other. He watches what you do so he can learn and improve. He is a humble Chef.

     You have more education and wider experience but recognize he is the Chef and are making it clear you are not trying to step on his toes. You are a humble Chef. 

This sounds like a great situation to me. Continue to learn from each other and manage the kitchen in what ever way works for the two of you.

Unless you can state a specific problem, I don't see one. 

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