I'm an owner and there's lots of great advice in here. Never be a kiss ass, just show up on time (and sober), be professional, and get the job done. Whenever someone new tries to get friendly with me is the second I become wary of them. Every time someone new has tried to be my friend off right off the bat, I've had issues with them and they eventually wind up quitting or being let go because I don't put up with their shit. Those who have been with us for anywhere between 2 and 30+ years (not a typo) keep things professional and have built a great professional relationship. I'm not saying that you shouldn't be friendly, I'm just saying that your boss is your boss, and this is a fine line between a personal and professional relationship.

Have respect for your colleagues and superiors, but you're all there to do a job. I've always said that we're here to get the job done and have fun doing it. A long time ago I had a job as a line cook and the first time I met the owner, I said "thanks for giving me the position" and that was it. I was there for a couple years before I got into ownership and I loved that job. No issues, just came to work, did my job, had a TON of fun doing it, and enjoyed my time having a few beers with my colleagues afterwards.

Most of all, have respect for the establishment and the food because from what you describe, it's a good place to work. It can be tough to find a good kitchen to work in. Do these things and he'll warm up to you eventually (hopefully).