Hello chefs. I'm not sure if any of you remember, but about 18 months ago I started a thread explaining my job. I moved up from line cook to head of the kitchen very quickly. I posted this thread immediately after becoming head of the kitchen. I was 17 years old at the time, and remember getting extremely discouraging responses from you all. "you are not a chef, your just a f***ing kid!" was one of them. I thought i'd briefly share with you how things are going. I operate a crew of 1 sous chef and 6 full time line cooks, as well as 4 kids that are part time. The oldest person on the line is 24. I'm 19. We serve between 200 and 250 covers on a weekend night, around 120 on a weeknight. The restaurant is moderately profitable and I get paid well. As do the cooks. I have a great relationship with the young (30 years old) owner, who also owns two other restaurants. I take care of scheduling, ordering, and managing the crew etc. I am gaining connections with other chefs in our immediate area, as we are in a shopping/dining/entertainment area in the urban core of our city. I have got 2 other job offers to be sous-chef around town, both of which weren't that great. Thats about it- we have a great crew and profitable restaurant. I have learned alot from ChefTalk, and thank you for all the information you give. I don't post much, I'm all eyes and ears...learned as much as i could about the business in the 4 years busting suds and searing ribeyes by the hundreds leading up to this position. Oh, and I told you so - LOL. Thanks chefs.