There’s so much information available for restaurants and GMs, to help them choose the right employee. I’m in a nice situation, I’m basically interviewing a restaurant to see if I want the executive chef position. I’ve learned the hard way that unspoken or miscommunicated expectations lead to disaster on both ends. So I’m just hoping to tap some wisdom of experience here... what are the key questions to ask a potential employer? What would be warning signs and/or deal-breakers?