[westopher]

I'd literally rather jump off the lions gate bridge than be a GM. All the stress of a chef job as far as staffing, removes the creative aspect, and no pay bump in most cases. GM is very lateral to chef as far as pay and hierarchy. I appreciate what you mean though, it just isn't that way per say compared to the tools/office regard. You're still going to be running as a GM, unless you are an operations manager in a corporate setting.
Funny thing though, even though you're higher up the ladder, in that corporate setting you really are implementing much more than getting to make the decisions of what to implement.
Ideally this change wouldn't have been the one. I'd be teaching at VCC, but unfortunately, I didn't go to culinary school, so I'd need to at least get my red seal, which is frustrating, because people with red seals work for me and learn the things school didn't prepare them for.