Dinosaur BBQ Line Cook/Prep Cook reviews

There's no real growth in the company. It's not a place to work longer than 2 years, 3 max. The CEO is awesome but the culture lacks any development. Most of the people come from jail and while that's not bad at all, the restaurant doesn't help them become professionals at all. The people working their deserve better of managers. No one who works there outside of upper managers have a future worth looking forward to.

Culture needs a lot of work. The professionalism of needs a lot of work. Not enough safety precautions. No real times for breaks. Very performance-based. It's not a place for people to make a career. The max a person in any position should stay is two years. Your culinary skills won't go any further and your skills will dull after two years. It's not a bad place at all, it's just a bit stop type of place in terms of careers. I say this even for management. Best to do part time only. They pay a dollar above the minimum but you are capped under $20,000 no matter how many hours you do as prep. If you work as management, you will earn a lot more but you won't have a work-life balance and will work almost 13 hour days.