I have been doing some consulting work for independent restaurants recently, which is awesome. At this most recent place, I have been seeing some real results over a short time. They seem to be pretty impressed.
However, their chef is stepping down soon, and they just asked me to come on board full-time with them and be their new chef. I've been a senior cook before - nearly a sous-chef, and I have plenty of experience in food cost, ordering, inventory and execution. But I've never been THE guy.
I think I'm going to take the gig - it pays way better than my line job right now. But if anyone has any advice on being a chef for the first time I'd love to hear it.