Posted by Commis on June 15, 1998 at 01:54:23:
I just took a position as a Sous with the understanding that
I will take over as Chef, if and when the Chef leaves. There
is no timeline for the plan. How should I maximize the
opportunity and time given to me without being too pushy
or overzealous. The site is a 4 star/diamond B&B and the
Chef is a 73 year old woman, so the situation is a little
unique!