Management has 80% chance of being terrible (worked for their kitchen)
Pros
Pay well depending on state and some free food.
Cons
(keep in mind I worked for Reef Kitchens, but same company owns) They ask for open availability and have a tendency to ignore peoples requests for days off. They will make the schedule and if you need a day off they will just give it to someone else and not replace your hours. Hours can be irregular (13-48 hours depending on how the management feels) and schedule changes, they may change the working hours and not tell you until you show up that day. Managers tend to have a superiority complex and micromanage. Will argue about things they are wrong about and seem to almost consistently lack leadership and people skills. It is a new section of the company and the growing pains are painfully obvious. I've worked in 4 locations in 2 states, every supervisor/manager just makes up things as they go and basically choose which rules they feel are important enough to follow based on their own opinion. They don't communicate that well with employees either, I transferred to New York to work and they were shut down for a month because they didn't have their proper licenses, they never told me. Just left me with no information about it for a month with no work. They could do better but, I really doubt they will anytime soon.
