How much is reasonable for one exec. to reasonably handle? Common scenarios:
1 restaurant chef, 40 seat.
1 banquet chef, max four rooms with one 600 banquet room.
1 exec for one lunch and dinner dining hall for 2,000.
2 restaurant sous chefs for fine dining dinner outlet, room service and family style cafe
2 banquet chefs, One onsite, one offsite.
I think even #3 scenario is a bit much.