Corporate setting with varying work ethics
Line Cook/Sous Chef (Former Employee) – Southbury, CT – 27 January 2017
I would often have to prep stations that were either insufficient or simply improper. Often I would have to stay later than supposed to due to tardiness of others for there shift. When the original Executive Chef left that hired & promoted me left, his replacement paled in comparison and was one of the major reasons for my departure.
great latitude in specials and products available, great sick time, personal time benefits, especially ability to vacation at other locations for minimal costs.
big turnover in kitchen staff