Pros
The hours for the location I worked at were great. Monday-Friday, 6am-3pm. Chef coats provided by company.
Cons
Location was located downtown so no parking lot for employees. Had to pay for our own parking. Management had attitudes and would often yell and berate employees. At one point, we had no morning dishwasher so all the line cooks had to take turns washing dishes in the pit. All the dishwasher duties were divided up between the morning cooks. Plus we had to do all of our own prep and still be set up on time before the lunch rush. Management had zero intentions to hire another dishwasher and just expected us to do all of the work. Not sure how our head chef got the job. Lack of knowledge about basic and cultural recipes often led to interesting sauces and dishes that were thought to be fantastic.
