Long hours if you are on salary. Anywhere from 10hr days to 16 hour days for the same pay. Constant training of staff, high turnover with staff. Impossible to hit bonus goals. Too much work for not enough staff if you are at a slow location. Upper management will back stab you to get ahead or save there positions. You are just a number that is paid to do a job and hit a goal. They will use you until someone comes along who can do better for less money. It is hard to call in when sick because no one can cover for you. If they do cover for you it will just be you having to switch days with another chef. If someone takes vacations you will be short staffed and will just have to deal with what you got.
