Hi guys, I am new at this forum and I am happy to share my concern with you and also get some advice as well. I just got my first executive Chef position and I am concern about my compensation.I think I didnt make really good deal with boss. Now I am finding out that executive Chefs are usually making some kind of contract with included bonuses based on sales or labor cost. Btw to give further explanation of my situation.Owner decide to renovate brand new restaurant adopting to new concept as previous concept faild after 2 months, horrible management , horrible chef, high food cost , weird kitchen flow... one word mess..I came to built kitchen from scratch in less than 2 months...work with electrician , architect , purchasing new equipment , create breakfast , lunch,dinner,brunch, bar and delivery menu...inventory lists, ordering guide , production lists , plating guide , cook book ,allergy list , goal to reach min 4.000.000$ revenue and to have FC on 23-24%max and work 6days on the line as expediter. I will be able to hire only one sous chef . I am very excited to step in Executive position but I think that I have so may things on my plate for salary that was offered for me. Restaurant will be reopen in 3weeks.Its based in NYC manhattan or really good location. I am looking forward for any advice regarding my case , what is the minimum that I should ask for (bonuses or % wise ).