Pros
It pays well. The chefs are generally well intentioned and do try to work with you.
Cons
1) This company almost never promotes from within. Especially if you’re a minority. Walk in there at pretty much anytime and look at the kitchen staff. Look at the people in white coats (always white and always male) and then look at the people on the line (much more diverse). Almost all of those white men in white coats were hired externally. 2) I’ve worked many jobs. This is the hardest one I’ve ever had. Don’t drink too much water and be sure to hit a bathroom before you go in because you will be stuck on your station for sometimes hours at a time without a moment to do anything but cook. 3) Management here is well intentioned, but terrible at communicating even the most basic things. The schedule is more of a concept than a reality. 4) If you are planning on working here - insist on day shift. It’s half as hard as working nights, and you’re way more likely to get your 40. And unlike nights where you have to be checked out by a chef before you can leave, day shift pretty much gets to bounce when the schedule says you’re off whether your station is stocked or not. 5) they do offer benefits, but they are not good. I paid more for a half a night at the hospital with true foods benefits than I did for a whole night at a hospital when I was uninsured and not yet eligible for their benefits.
