Pluspunten
Pay and freedom as a cook/sous
Minpunten
no leadership, the chef wouldn't even know how to make pasta or sear a fish. their sous at the moment didn't know how to cook but just to print menus and office duties. massive kitchen turnover. worked 80-90 hrs week for a year not even a promotion when I was promised, when ask for vacations or a raise the answer was not at the moment. had to train their whole kitchen on how to cook since the chef was an office chef who only cooked someone else's recipes from books(copy cat /fake called chef) stealing credit from others. no originality. Office people were professional and the owner Carla I wish she was present more often to see the flaws of her top employees such a shame the company went from power house that it was to what it is now.