Pros
Such a great message, in the beginning! Feeding children healthy food in school. Sustainability, innovation, fresh, exciting, all of it. But things have changed. If you’re lucky, you can get a great client who understands and provides help. There are still some great people who work there, however since FLIK ISD was absorbed into FLIK Hospitality, the focus has gone from our client and guests to the bottom line. I love the creative freedom, but despise the shackles of the corporate managed order guide.
Cons
Chef Manager = caretaker of all responsibilities of both front and back of house. No other salaried staff, so expect to put in 15 hour days, and take your job home on weekends. Labor is an issue country-wide, especially since Compass doesn’t pay well. Additionally, it’s a seasonal job, so turnover is high, as well as the expectations. You will be consistently short-staffed, which means that you must occupy roles of hourly staff, extending your day, or push your staff even harder, causing them to leave for easier, better paying jobs. There are so many balls to keep juggling in the air, it is impossible not to drop one. Corporate support is nonexistent.