So a lot has happened in the last few months. I was hired on as a sous chef and my executive chef has since quit, and the owners have since asked me to fill in a run the kitchen. The restaurant has not yet opened and I finished the menu and did all documentation by myself. We have hired a total of 4 other cooks. The issue is that the owners want to hire nobody but chefs, because they want everyone to live and breathe their food and to be able to create items for the specials menu, take produce orders, etc. The first issue that I fear is too many egos in the kitchen. I was originally hired on as a sous chef and after a guy was hired it was obvious to me that we were equals, I was not introduced as a sous chef and I was only making $1 more than him. The owners also have another restaurant that has 20 locations. It is a fast casual restaurant with no chef, just kitchen managers (who don't even cook). I have since been put in charge because I have been here the longest and I have the owners trust. But I fear that the owners don't understand the importance of clear order (executive chef, sous chef). I am 21 years old, I don't know everything about running a kitchen and I could never pretend to. I am a huge fan of teamwork in a kitchen especially. I feel the owners think that if there are official orders then it will cap the creativity of their line cooks, or will cause too many egos. But I think that everyone equal will cause just that. Has anyone had experience in working in a restaurant like this? For the record, the owners didn't use the word "executive chef" for me, and we have not yet talked about a promotion (I will after the end of this week or so, right now it's not the most important thing) but these are my responsibilities: 1) placing and receiving produce and seafood orders 2) training (the restaurant is set to open in a few weeks) 3) 100% control over everything in the kitchen... 4) stocking the restaurant of all necessary tools 5) line mapping 6)HACCP training 7) creating specials menu interviewing The main thing that brought this issue up is that after 1 week of being head chef, I posted about it on FB and a guy who was working for me all week texted me and said "I didn't know you were executive! Congrats on the title" Which just makes me really confused because they were reporting to me for everything all week, but I guess that's because I've been there the longest and they have only been working here for 2 weeks. I fear that if the owners try to put us on a level playing field than I will be walked over. I have a corporate meeting on Tuesday and I think I will bring this up to them... Is order necessary?