By all rights, I have extensive kitchen experience, and several golf courses, but I do have my own baggage. I am not perfect. But with new management and Chef when I was there, who is obviously talented, but has a lack of communication, expects you to read his mind, and has created a culture of tension in the kitchen. He plays favourites, and if you slip, don't expect too much consolation. Certain recipes I have made a certain way for years, he makes differently, and gets upset and questions your abilities when you make the food he requests, without any input. He unfortunately, is way over his head with multiple outlets and a banquet department, after working fine dining small restaurants. Good friends with the food and beverage manager, you can figure out the rest. May have changed there, he may be more settled in, but watch out for his lack of patience. Most of the equipment is old and not properly taken care of, and is necessary to get your job done, but needs to be coddled to get through the day.
Chef is old school, and unless you read minds, your screwed.