So I left my job at a fine dining restaurant here in our little town. The place was owned by the chefs family and I knew that I would only ever be number 2 in the kitchen, so I went to "greener pastures", or the country club down the street. At my prior job we ran a much smaller operation at about 50 seats, everything was prepped by hand, no frozen bag products besides some breads. All sauces made from scratch. Fast forward to new country club, half of all giant 6 page menu is frozen bagged products, demi made with powder (fuck me, I know), raw chicken being held above dinner rolls, raw chicken regularly prepped on peoples stations on the fly, no prep lists......fuck man, this place is a nightmare and people are going to get sick, I was given the role of lead line and the chef says I am going to help him fix the problems...for 10 bucks an hour. This wouldn't be that bad, but I only get to see the chef for about 20 or 30 minutes a day. This place is so deeply flawed I'm not sure I can help. Do you guys have suggestions? Should I run my ass back to my old chef? Or stick with this place? I don't want some old blue hair to die on my watch.