Please do not make the same mistake I did and move across the country for a job at Pronghorn. This was the easiest yet the worst restaurant job I have had. Supervisor did not check my references and slandered my name behind my back. Executive chef didn't care enough to check himself or resolve any issues. The Chef de Partie would always come into work hungover, visibly puking in the open. He would complain every single day even though it should have been the most relaxed environment ever. Executive Chef did nothing. The restaurant was extremely slow, 8-40 people a night. I had to throw away a lot of food every night. There were no standards set and interns were allowed to serve raw bacon among other travesties even when then higher ups were watching. This was a soul crushing job where chefs go to die. Luckily I was able to return working with a master chef in my previous fine dining restaurant.
