Pros
First off thank you very much! A brief summary ive spent 7 or 8 years with FRC with only a small 2 month period being at Sauce as its own company. I Love FRC Ive been a loyal employee to this company and met so many great people. I have learned so much from a lot of great mentors. FRC has helpped me step my game up to the next level and I love that I will continue to step up and be taught by people who can teach me well. I believe the standards of frc to be the best ive encountered. I have been in this buisiness for 16 years I was raised by old world classic french chefs so the fact noone is cussing or throwing things at me is a nice change. Again im an advocate for how great this company is and proof that we premote from within as I went from a cook to a key hourly to a km to a sous chef and very much look forward to becoming an executice chef. As far as my Training gos Orientation was fantastic i really enjoyed the way that went. I might be a little different because i was put on a fast track since Zinburger river needed a second sous and im familiar with this concept and frc standards and policies so i hit the ground running and was under the impression I needed to make an impact right away. I wouldnt say i was coddled or had my hand held just more a quick showing of the task and a tiny bit of review. I trained in the store i would be working in and my training was 4 weeks, it wasnt extensive and it was extremley hands on. I learned more in 4 weeks here then I Learned at sauce in 5 years as far as PnL and Administrative. I love my team I thinnk Gabe is an exellent chef as well as Jordan being a great GM and my Partner in crime Willy. I love my job and IM confident in my abilities as a sous chef.Thanks again for the oppertunity.
Cons
I have nothing bad to say this experience has been awesome
