I'm the Kitchen Manager at the restaurant I work at. It means I've got 2 lunch cooks, 3 dinner cooks, 1 late-night cook & 1 dishwasher under my direction. In the front I share command with my front of house manager over 3 or 4 bussers, 3 or 4 servers, & 2 bartenders.
It's not MY business but there's more people below me than above... it's also MY kitchen.
On the side I'm looking into food photography as a potential side business, as well as djing for our evening bar crowd.
That's all for now, but business ideas are always popping in my head.
Cool to hear about your work Biznut. Why are Canadians so awesome?