I'm a certified chef and I've worked at high end, fast paced, high pressured restos in the last 15 years. Working at SSP is a piece of cake.
Only downside is my coworkers aren't as experienced as me. A lot of them do not know how to fix a minor problem such as uneven heat across the griddle. I discovered the problem after a few days and went to fix it... lo and behold... even heat throughout the griddle.
Working for SSP as a cook isn't always ideal for beginners, basic knowledge and abke to work in a high pressured environment. Comparing my past employment... SSP has got to be the most simple, easiest job I've ever had. Sometimes I get bored when there are no orders but at least it gives me a good few mins to really go through the kitchen and see what can I do to make it better and easier... etc.
The managers and supervisors I've met so far have been really nice.
I'm liking it there 😊😊