Culinary Dropout interview questions

Came in for an open interview, was scheduled for a stage and was then offered the role. I was transparent I was interviewing with one of their other concepts and asked for some time to complete that process. When I called back about four days later, I was unable to reach the chef. Over the course of the next week I would be told various excuses of why the chef wasn’t available. During the last phone call and probably fifth person I spoke to, I was told they would be sending onboarding paperwork that day. I never received it and was never contacted back directly from the chef, nor anyone else. I put several interviews on hold/cancelled because I was interested in working for a scrap kitchen concept. If a company wants to rescind a job offer or move on, basic courtesy and professionalism should be a given; the absence of this is a huge red flag for me. Bullet dodged but left such a bad taste in my mouth that I likely won’t even dine at Fox restaurants again.