Growing - Sous Chef Taher Employee Review

Great people treat you well!

Only part-time not full time

Travel was interesting, met lots of interesting folks. Chef council was constantly working on recipes that made for interesting menu additions. Work for most locations was Monday-Friday.

Their pay is not competitive whatsoever, middle management often fails to communicate properly with ground management and staff often leading to poor worker morale and low-quality output. I worked for the B&I side of the company, which tended to struggle with overselling their capabilities to clients, which in turn lead to poor working conditions.