Pros
Almost impossible to get fired
Cons
Unsanitary environment (mold, unsanitary kitchen equipment, chemicals under ice machine and beside sinks, no handwashing stations, no breaks, not even for 12 hour shifts. I wasn't personally put on the payroll for the first year I worked (nor were several other employees) and wasn't properly communicated about the terms and status of my employment. No formal training, tips aren't clearly being split or given to employees employees have also never had a meeting nor will they ever because clear communication is not what the owner wants. Owner tries to act as ownership, management, and hr all at once, yet fails to do all three simultaneously. Employees are supposed to be scheduled on a weekly basis but I would regularly not know if I was working until a day or 2 before shift. Hours are actively stolen because you get a flat shift pay, yet consistently work hours over dependent on the chef you have or class it is, regardless of reaching out to ownership. If you respect yourself, your time, and your career, I would stay away from here
