Four Seasons reviews

The kitchen's culture is toxic at best. Moral is low from the head to the tail. There's a clear priority to manage labor costs instead of running an efficient kitchen. There are little to no set standards and no enforcement of any attempted to be put in place. You're expected to do the work of others as well as your own and deal with complaining and non-constructive criticism when you can't do the impossible. During the busy season you're expected to do more work with the same hours and amount of bodies as you would in the slower months. As far as career development goes, there is none and seemingly little interest in starting any even when expressed to management that you would like to progress.

Poor operations senior leader below GM and unsafe working conditions for staff