I was wondering if anyone of this forum has some suggestions on the best way to find a executive chef for a brand new restaurant. The restaurant is located about 40 mins outside Las Vegas and is looking for someone with at least 3 years experience and the ability and knowledge of food costs, primal and sub primal butchering, etc.
If there is a good place to start I would appreciate any advice.
Thanks
If there is a good place to start I would appreciate any advice.
Thanks