I've hired a new sous or perhaps chef de cuisine. He's young, easy-going, lots of ideas and has a girlfriend who is a chef also. So far he's very helpful with the staff giving encouragement, helping when they;re behind, telling the bussers they're doing a good job. All good.
The only thing thus far, is that when I was cutting a pork loin the other day, he was paying close attention. He'd never dealt with any sub-primal cuts, only had things come in that were portioned. So, we'll have to watch the butchery skills.
If he does well on ordering, and brings some new perspective to the kitchen I'll be happy. Plus, we've already seen an increase in the younger crowd because word is out he;s with us.