Busy restaurant with many moving parts. You need to execute at a high ability and at a rather high volume, giving you the opportunity to double down on many skills needed to excel further down the line. It was also a great place to network as we did many collaborations and many industry veterans would come to eat.
Cons
It might be a bit rough going for greener cooks at first. Expectations are high and the pace is fast. But all for the greater good.
Great team - the chefs and managers for the most part are all reliable, friendly, and work hard.
Cons
On the administration side, it's all work and doesn't seem very inviting. Not open to communicating properly either. Hasn't even been a month and am deciding on quitting.