No leadership, no management, not even any at-a-glance reference material to try to absorb the insane amount of data input and computer work that's required! Plus we had nine chefs in six months, mostly reserve staff that just come to be there temporarily to make sure food is being made. No prep lists, horrible recipe binders, and no managing kitchen staff at all. And you aren't told until you are hired that you are managing the client's staff (and certainly not given any information how to manage them, naturally). They were the worst workers I have ever experienced! Every day for a month, someone called in. Every day. And when given a PIP, I was told "we hired you to figure it out". Stay away.
