Hi all- I am about to start the process of hiring a chef for a new startup in Seattle. Bistro, tapas (authentic southern Spain), wine bar. I have a location and am working with an architect on the design. The place already has a good-size kitchen, although depending on the final menu and chef I find it likely we will need to swap some equipment. I intend to find a chef to help finalize my existing menu, give input on all other BOH decisions (and some FOH ones too), help recruit the rest of BOH staff, and open up next year. Anyway, I am curious to how the other side sees the approach- those of you who are chefs, what do you (did you) look for when seeking a new job? Beyond the "Salary DOE" that I see, what are some of the more subtle things which attracted you to your current job? What kinds of things do you look for in a job ad or look to learn in an interview? Just want to understand the other side, thanks for the advice.