Moxie's Grill & Bar Employee Review
Not for serious chefs
Moxie's is hands down one of the least organized kitchens I've ever worked in. Prep is never finished on time. Certain parts of the line are never stocked properly. If you start at 5 and you need to stock, you won't have much time because that's when the dinner rush starts to trickle in. You're given a ridiculous amount of cleaning duties per station on top of a weekly cleaning duty, which is hard to get done when they want you to be finished within your scheduled time. A typical day is arriving to work when it's already busy, not having enough stock on the line, being behind on orders due to the fact that you constantly need to run to the fridge and then being blamed for long ticket times. Management rarely solves problems. The culture is sort of divided between the two types of employee's. You have the lifers who are pretty gung ho about everything, and you have the employees who are just there until their other careers take off.The hardest part of the job is trying not to quit over problems that shouldn't exist. The most enjoyable part of the job is leaving at the end of the night. What I learned from working there is how to not run a restaurant. They also think Demi-Glace is actually called Demi-Glaze.
Ratings by category
You will be motivated to do better with your life
You are underpaid for level of qualification
Consistently inconsistent. Chefs don't provide helpful constructive criticism or advice on how to work better or be more efficient. They DO NOT TEACH. Horrible communication. None of the management are very supportive, they just scream at you when you make them look bad. Front of house employees constantly get incentives to do their job better, playing games and winning cash/ gift cards. Back of house almost never.