Organized, but not appreciative of hard work
They have a good menu set up, lots of management to back up and help train new accounts, and to cover loss of positions, but had an unrealistic expectation of profits . They flew throught management and staff, and didn't impress the client with high prices, and low cost product. I enjoyed learning from the many Chefs I worked with, and felt I was treated with respect, although sometimes not compensated enough for my work.
Free lunches, lots of learning opportunities, respectful treatment
Long hours, stressful and changing work environment