So, I had an interview today with pretty much the best restaurant in town. They're short staffed and their main chef left a few weeks ago -Won't come back. They told me they're trying to find someone to kind of fill his shoes, so that's cool, but, ya know -potentially demanding...

They told me last night (Saturday) they did about 240 people for dinner -this was something of a conservative estimate. They've got 4-5 cooks right now, but really they need 7 -They were very upfront with me about this. They told me no one does more than 40hrs a week.

They really liked me and I'm going to trail for lunch on Tuesday. I know money is going to come up, but I actually have no idea how much to charge -240 people for 4-5 cooks is quite a bit, if you ask me. The thing about this place is that I won't have to do any prep, wash dishes, mop, clean up or anything -they have a crew that takes care of all that. All I'll have to do is walk in there and cook. Plus, they are a very nice family and have a good reputation in town for being great to work for. Most of their employees have been with them for years; They paid people during the 8-10 weeks when the lockdown happened...

I'm getting paid $15 now at the hibachi place, but that job is FREAKING WEARING ME DOWN -I actually just got a doctor's note for a week off today because scraping off that damn grill, combined with all the shit I have to wash, the cleaning, the fixing up all the shitty prep that the kids do, is fucking up my left shoulder... Man, not fun. It was cool for a while, but I'm not planning on being there much longer -Not unless they make some serious accommodations for me...

Suggestions? Advice for me at this stage in my "chef" life??

Thanks, guys.