Since the opening of our flagship restaurant in 1993, Teatro Restaurant Group has strived to provide the highest level of distinctive and memorable dining experiences. Our family of restaurants all adhere to the same philosophy. We are meticulous in sourcing out the finest ingredients possible for our guests and deliver it with service that is attentive, sincere and focused on details. To support our Philosophy of providing the highest level of distinctive and memorable dining experiences, we continue to be meticulous within our hiring process; recruiting the most talented and passionate individuals to join our team and continue with us in our growth.”
The Pastry Cook is responsible for working in conjunction with the pastry team to produce superior quality baked goods and desserts in sufficient quantities to meet the demands of the guests for each meal produced. Reports directly to the Pastry Chef
The Cook is responsible for preparing all food items, based on standardized recipes during our hours of operation, while maintaining the highest standards to produce an appealing and appetizing product.
The Garde-Manger is responsible for preparing and managing cold appetizers and entrees for Royale. Prepares a wide variety of dishes, from a number of disparate ingredient groups, including but not limited to vegetables, fruit, cheese and meat.
The Sous Chef supports Chef with kitchen operations including but not limited to outside caterings throughout the kitchen, reporting to the Chef de Cuisine. Supervises the staff of the kitchen, participating in the training and development of staff.