Posted by Chef Dave on January 19, 1999 at 11:53:18:
>I have recently accepted a position as the exec. chef for an up and coming
Inn. The restaurant seats fifty and is open year round with heavy seasonal
traffic. I have never been an executive chef before and have had limited
sous chef experience. However, I am confident in my abilities to improve
upon the current sutitation there. My responsibilities will include all of
the menu development, costing, purchasing, wine list, and general
management of the restaurant as a whole. I am seeking good advice from
anyone who may have been in a similar situation or who can offer some
direction on how to get started. The ex-chef was a poor manager of people
and money and I don't want to make the same mistakes. Any suggestions?