He's managed kitchens here and there, although he was never officially promoted or paid for it, so I know he can do the job very well. He's a little on the quiet, nice side for a chef (no offense!), but I am confident that he will rise to the occasion.
Here's the thing: the new restaurant is not fine dining. To me the menu is a chain restaurant's with the addition of quinoa and rack of lamb. I want some opinions on whether this would be a good move or not. He has had a lot of experience thus far, and does want to be a sous, but is it worth going back to cooking run of the mill food to get that title on his resume? Will the title mean anything if he gained it in that setting?
For years, he has gone back and forth between being passionate about food and wanting to be a chef, and just cooking because his years of experience get him better pay than something else would. Dealing with his current Chef's mood swings right now puts a damper on his enthusiasm a lot of the time. I'm sure he'll have the freedom to create specials at the new place, but the owner wants a static menu so that's about it. He gets along really well with the Chef of the new place, so that would be a welcome change.
He would make more money at the new place, but it's probably salary so his hours will increase as well. I would also go in while he's not working to do desserts, giving us some extra money.
I'm sure there's more detail I should include, and my post could be more organized. Sorry about that. I'm posting from my phone while two toddlers vie for my attention. I'll be happy to clarify or add any information. Thanks in advance for your opinions!