Pay is less than industry standard.
While the PTO is nice in theory, it is truly a matter of if you get approved or not. The management keeps time off requests unapproved for months on end up until the week of the schedule releasing leading you to question if you will really get your vacation approved.
New hires come in at higher rates of pay and positions than current cooks and remain untrained in any of the functions of those current cooks.
Not all kitchens are equally staffed. You’ll be lucky to get placed into the manor kitchen (the easiest) where with a full crew the chef management still can’t seem to tie it all together.
If you work at a kitchen where no chef management is present you will have your state required breaks neglected and you will only be able to take a thirty minute lunch breaks on many of your shifts.
There is no free shift meal of any kind.
