First, some background information.
I've been cooking for 5 or 6 years, mostly in higher end kitchens (including a stage at a 3 star and just under a year at a restaurant called one of the countries best). After my last job, I decided to do something totally different and took a chef de partie position at a renowned asian restaurant in my city. The food there is good. Very simple, no artistic plating or anything like that. The menu, as it turns out, doesn't seem to change much at all (maybe the odd item, and specials that seem to rotate). I really like the Chef, but at this point he's only there a few days a week for service. The rest of the staff are very inexperienced (including the people running the show in his absence) and, to be honest, I just don't get along with them.
I've been at this restaurant for half a year, and I'm getting pretty burnt out.
The thing is, like I said I really like the Chef himself and would hate to let him down. Also, I feel like it's time in my career to move into a Jr. Sous or Sous position, and I feel like I'd have to stick around for a long period of time to move up so starting over somewhere new isn't exactly ideal. Starting from the bottom just sucks.
That being said, I have just been offered a position at a restaurant that is much more 'my style' and has higher standards in general - but this means starting over at the bottom AGAIN, and leaving before putting in my year. I'm running out of time to make my choice, and I am totally torn. What do I do!?