Pros
Grill cooks make a dollar more at entry level Easy way to gain kitchen experience and enter the culinary industry
Cons
Cava intends to function as a real restaurant, while lacking so many of the basic necessities of one. There is a shocking lack of dishwashing equipment such as a simple dishwashing machine despite having hundreds of dirty dishes daily. There’s no dedicated prep cooks or dishwashers as one singular employee is typically simultaneously assigned to both each shift. Which leads to neither being done properly. Prep food is always missing, and dishes are often neglected because of this leading to unnecessarily late closes, as well as closes being sloppy and rushed. The management seemingly randomly decides when it’s ok to prioritize efficacy/efficiency over policy and vice versa, which means your employers approval is rarely tied to your actual performance. Staff is largely teenage boys, so workplace culture ends up being pretty immature. Management has been extremely poor since opening, only to suddenly change entirely last month but has yet to actually find stability, and management styles are extremely inconsistent. As a result, extremely high employee turnover rate since opening. With only a handful of employees having been there for more than 3 months, most of if not all of which had quit, not been fired. The place remains understaffed and under equipped, making the work much more difficult than it should, or than it is at other locations. There is a lack of adequate training in all departments, even with newly hired management. I was there for over a month and still was not fully trained in my responsibilities or the standards of the day to day, yet was expected to perform as such. I ended up quitting do to rule cherry picking and disrespectful coworker behavior.
