How do I cope when cooking turned into mostly accounting?

You came to cook, for the fire and the flavor and the joy of feeding people, and the further you rose the more the job became spreadsheets, food cost, margins to the penny. Grieving that shift is fair. You are watching the part of the work you fell in love with get crowded out by the part that pays for it. But the numbers are not the opposite of the cooking. They are what protects it. A kitchen that ignores its costs closes, and then there is no cooking at all. Your command of the accounting is exactly what keeps the flame lit for you and everyone who works under you. It is love expressed in a language that does not look like love. Carve out one moment each service that is purely about the craft, plating a dish yourself, tasting, teaching a cook something you love, and be fully in it. Do the numbers well because they keep the doors open, but do not let them take every hour. Keep a little of the fire for the reason you started.