Hi Chefs, I recently had an interview with a CCRC. I was interviewing for a Dining Room Supervisor position, but the interviewer wants me to interview for her position (she's leaving for personal reasons, family obligations with a sick father), Culinary and Beverage Director. I do not have a lot of experience at this level but she seemed assured I could do her job. This is a high-profile continuing care retirement community. I guess my question is, how much of attaining a higher position is "faking it 'til you make it"? Is it all smoke and mirrors until we gain the experience in the job? Thanks in advance for any perspective you can provide.