Hey Guys & Gals, I've been working in the business a while now and I recently just got a new "Ex. Chef" position, or so I thought. Smaller establishment (16 tables) and a smaller kitchen, (walk-in) (reach-in freezer).... and I was under the impression that she needed an Ex. Come to find out, after my transition period into the kitchen, she let go of the line cooks (2) and one prep guy. Her answer to me was that "now that we have you, we didn't need them, they were stealing from me anyway". She doesn't do a lot of business, treading water, right now I supervise myself, one guy on weekends, a F/T salad guy that she wants to dump as well and one dishwasher... All my friends in the business around me tell me to hire more staff and demand it... Her FOH is high school kids who don't get paid, all tips, long story with that..... Closed on Mondays... and She has 2 seatings, 1130-230 and 500-800... The problem is, every time I ask, she says "we're not making money, when we do, you can"... I really don't know what to do... if I "get sick", then there is no one to cook, she wants a new menu I see the place has potential, but I don't see it going far without a kitchen. If I do get sick, she will come in (owner) and cook... She was doing it for a while and never really had a chef to manage the kitchen.... My proposal to her - Let me bring in a sous, 2 LC, 1 PC, 1 SAL and 2 DW... all part time except sous... Close the shop for Tue/Wed/Thu - bring in a new FOH and BOH, uniform the front, new menu (keep some old classics - like Short Ribs, etc...) and re-open / come out strong as New Ex Chef to a New Rest. (everyone wants to try the new thing)... Any Advice?