Job lacked right ingredients for chefFriction with assistant manager over how to run restaurant led to stress leave04/17/2007|Canadian Employment Law Today This instalment of You Make the Call looks at a situation where there was confusion over whether an executive chef quit or was forced out by the management of a hotel restaurant. Ray Evans worked at O’Doul’s Restaurant and Bar in Vancouver in 1992, first as an assistant chef and later an executive chef. His job performance was viewed positively except for one incident in 2001 for which he was disciplined. He was given a written warning and had no further problems. To Read the Full Story, Subscribe or Sign In Remember Me Forgot Password If you are a current Subscriber, please click here to set-up or update your login information.