So, I just got my first cdc job in a small 30 seat restaurant. The chef/owner of my current job (as sous chef) is opening a new place and I'll be running the show. Only going to have a staff of 4-5 people and the food is relatively casual, so I think it's a great first stepping stone. Just looking to pick up any other advice I can for my first shot!
I've only been doing any sort of 'management' for a short time, so I don't know much in terms of costing or ordering or finding new suppliers or whatnot - but I've in the kitchen for quite a while so I can take care of the 'cooking part'.