- Forum: Professional Chefs
I don't understand the part about hiring a kitchen manager. If you are the "exec chef" then you are the kitchen manager. Manage your kitchen. If your boss is willing to pay your salary, a KM salary and two "co- sous chefs" salary, why not hire a sanitation engineer to oversee the the dish pit and janitorial depts while your at it? Blind leading the blind. How much guidance/advice does the guy that signs your paycheck give you? Does ownership have any restaurant experience?