I am considering a new position as Chef in a 200 seat restaurant (2M Anually) that could be the best in town. I have been out of the field for 12 years until 3 years ago and I feel out of touch with the going rates of pay and items that are up for negotiation like food and labour cost performance bonuses, signing bonus, medical benefits, and retirement plans and not to forget salary This may sound naive, but at 48 with a famiily I want to get the most from dedicated hard work and my 20 years experience. Thanks.

I'm in pastry and not very familar with your side, but here are a few ideas (I don't know how far you want to go, but...).

Spell out vacation time with additional weeks off as the years progress, trade show visits (out of town), publications (to follow trends like gourmet or food & wine) and continueing education classes (like at the CIA)?