I was hired as a sous chef for an assisted living establishment. That is a place that caters to the retired community whether their own choice, or due to memory issues. This was a fully equipt kitchen where the menu changed every week. A few month's down the road I was promoted to the executive chef position. At the same time we got a new director for the business. His field was nursing care, but was still the boss. This person would on a continuous effort find something wrong with the kitchen. Almost as if he had OCD. As most cooks due as they did in my establishment clean as they go. Cooks are not perfect. Some forget to label things, but at the end of the day the supervisor sign off on labels. Don't come in my kitchen when everyone is busy doing their job and finding little issues. It almost became a witch hunt. One particular day a pill was found underneath a table. Apparently the nurse didn't witness the resident consuming the pill. I was told my staff wasn't doing their job. Being the chef I am, I took up for my staff. My reply was how is my kitchen responsible for not covering your nurses mishaps. Let me say that was one burnt brulee. Anyways 3 weeks later I was released. So see what I mean about having control over your kitchen. I just recently heard the residency was inspected by the state. Found 5 violations. Maybe if he wasn't so worried about the kitchen he would of corrected his other faults.