Pros
Loved most of the people I worked with learning new recipes and cooking techniques PTO and overtime Hotel stays for vacation or otherwise are discounted for employees
Cons
Managers don’t know how to handle conflict and de escalate situations between employees Managers were sometimes unclear in instructions Hours were all over the place. You could have had a 3 to close shift and the next day have to be back at 4:30 am to run a banquet by yourself You had to do multiple people’s jobs without the pay The way you get reprimanded is almost like a parent child situation because they have a “we’re a family here” mentality They use a points system Raises are annually and the most you can get in the kitchen is a .50 cent increase Parking is not a guarantee You have to buy your own equipment like knives, sharpeners, markers, knife bag, etc. because they do not take care of the house tools If you want more than two chefs coats to work in that’s a little over $50 out of your paycheck for one chefs coat And lastly, they cornered me in an office with an HR representative and told me that after two years of working with them they feel that my mental health has negatively impacted the kitchen and my services are no longer needed when a couple weeks prior they did yearly reviews and I was told that I was doing an amazing job, they wanted me around a long time, and gave me a raise.