Surprisingly healthy work culture for corporate.
Pros
First and biggest pro is the quality of the management. Management goes out of their way that this is a good place to work and respect boundaries about what people can and want to do. I've personally experienced a lot of effort from management to tailor my hours and positions in the kitchen to match my skills and ambitious. The food is high quality. Everything is scratch made with good ingredients. You get a lot of chances to learn technically challenging dishes, and you're ability to learn and do these recipes is rewarded. There's a lot of chances to move up. There's many positions in the BOH and many opportunities to move around. Very positive and fun work environment. Having good vibes and a positive attitude along with skill is very valuable here
Cons
Its corporate, and the usual trappings of corporate still apply. It shifts tend to be shorter. More like 6 hours then 8. And they will ask you to double semi-regularly. It can be very busy. Extremely busy holidays and weekends. You will always have something to do.