Where to begin???????

I will be starting in a day or two at my new job. There is much to do! This kitchen has been basically on auto pilot for about a year. There was a "kitchen manager" who has recently stepped back to being a line cook. He did not do any paperwork, ordering was spotty at best, there has been no deep cleaning, walk-ins and freezer are a total shamble. I seen a diamond in the rough with this project. I must have. It has been like this for a year , I am told. (!!!!!) WOW!
The cooks....hmmmm. Well, some of them WILL be going. I will try and keep maybe one or two and start fresh. I need to order new equipment to replace some ancient artifacts that remain as a hint that there was some life here before. I love to shop!
The menu....Well, that will be revamped and twisted. They do table side salads, entrees and desserts. That's old school. I will keep that. It is not a busy restaurant, more intimate and romantic. I vow to raise the level of this restaurant on all accounts.

Leaving

I am leaving the place that gets in my way for a new place. This decision to move was based on several things. Creativity was not one of them. I love working with my Chef, Daniel Graves. He is awesome and has taught me a lot. I am pushed in the food that I create and he is teaching me to crunch my numbers. Lets face it, if you can cook but can't make the numbers work....You will be out of a job.
I am taking the role of Executive Chef of a small hotel, 2 restaurants and banquets. The money isn't anywhere close to what I want but I am in the range of my last pay. So this will keep me where I was previously.......BROKE! The money will come..In time...In time for the bills.
I am excited and nervous about taking my first executive job. So much to do, evaluate the staff, the food, the equipment, the inventory, numbers, product mix, re-do the menus, put policies and procedures in place or enforce the current ones...Etc...Whew.
I think in the long run I will come out better for the experience.