Pros
Don’t have to stay to close to shut down the operation.
Cons
I began my sous chef journey at McCormick Ranch, where I thrived with a fantastic team and management. Despite a challenging start due to the low standards set by the previous management, the executive chef and I managed to turn things around, ensuring the kitchen was clean and up to high standards. This improvement sparked discussions about my potential growth within the company and my path to becoming an executive chef. Eager to learn, I embraced these opportunities. I was transferred to Arcadia to assist in rebuilding its structure and requested a 2% raise after my first six months, which was a promising start. Later, the company sent me to Parkwest to gain more experience and learn the skills needed for an executive chef role. However, just seven days after my arrival, the executive chef left, leaving me to handle the back of the house alone for about a month and a half a a sous chef. Once we found a new executive chef, we worked together to improve the restaurant, despite the challenge of having an often-absent general manager which In my opinion hurt the team as a whole. After a few months, I believed I was ready for an executive chef role. However, I was informed that I still needed more training, despite demonstrating my capability in the position. Feeling ready for the next step, I put in my two weeks' notice, but after three days, the company decided it was best to part ways. I was not paid for my two week notice along with not receiving my 50 hours of PTO.After going a professional route, I felt as though the company let me down by their greed. I gave this business 2 years of exceptional service and turned 3 locations around. I didn’t even get a chance to tell my staff who I grew credibility with that I was leaving. This makes me think that the company wanted to create their own narrative of my leave to the rest of their staff. I can certainly say I am upset with how the company handled my leave.