Pros
-Creative company -Ability to work with food and connect with customers -Good food -Great recipes -Great way to get back into the workforce, but not a place to stay.
Cons
-Scheduling issues:: Nobody follows the procedures. -Management is not concerned with the emotional needs of the staff, their autonomy, or ability to thrive. -Disorganized system that promises to get better but only gets worse. -No education and promotions are not emphasized to all staff, management picks favorites. -No HR department in the building and you have to call a hotline to form complaints. -Equipment issues. -Making suggestions to management will only get you as far as them taking it personally and the quality of work in the kitchen is diminishing slowly. -People calling off on regular basis, individuals who show up to work are chastised because they have to take on additional work and they are expected to work their job and the next person's job.