SERVER (Former Employee) – Louisville, KY – September 16, 2015
As far as serving goes this is the best job I have had. The management was amazing and I made some really great friends. The money is great as long as you are good at your job and with a supportive staff it is easy to be successful.
Garde Manger (Former Employee) – Winter Park, FL – April 17, 2015
This place is okay to work at if you need a second job or something to hold you over until you find a better one. Employees are rude to each other. Management is only a one man show, even though there are several managers; they don't know what they are doing. Not enough hours or money. Favoritism goes on waaaay too much!
Sous Chef (Current Employee) – West Chester, OH – February 25, 2015
Chefs work 12 plus hours. You are responsible for all manager duties and working a hourly position. My coworkers are great and care a lot but its the rest of the management team that does not. The most enjoyable part of the job is producing great food.
Server (Current Employee) – West Chester, OH – December 18, 2014
Mitchell's is an outstanding seafood restaurant that caters to the casual, up-scale crowd. The interior is modern/contemporary while the exterior is reminiscent of a seafood dinner by-the-bay. This job, as with most restaurant jobs, is like playing the lottery on each shift. You have the potential to make unlimited amounts of cash based on your professionalism, knowledge, and attitude in serving your patrons. During the holidays, a server can walk home with anywhere from $60-$300 in any given shift. The fast-paced nature of the business helps to pass time with ease as there will always be a task to be completed whether personally or helping a team member. I would highly recommend a career with Mitchell's Fish Market to anybody with a flair for dining sales or previous experience!
half off meals, ability to pick up shifts at a moments notice
Server (Former Employee) – Brookfield, WI – November 11, 2014
A typical shift is coming in well groomed and go directly to table section and prep for the shift. Knowing all specials going on and start side work. Throughout shift serve tables as well as continue side work with team members. At end of shift make sure section is clean as well as accomplished all side work with team members. I learned the intense training of working for a corporate restaurant from all aspects of BOH and FOH. The management was a well oiled machine. most of the co-workers were easy to work with, but it was hard to get them to warm up. The hardest part of the job was getting to know my co-workers and over staffing. The best part was helping all the guests with decision and being so knowledgeable of all the food and drinks!
Operations Manager (Current Employee) – Birmingham, MI – April 27, 2014
Specific Division Pei Wei Asian Diner, quick causal service Daily Operations of the Restaurant including supervision of up to 25 people per shift Ordering, Receiving, & Inventory of product & equipment Schedules, Evaluations, & Training of Culinary Department Employee Relations including Open Door Policy Guest Relations pertaining to dining experience
High Volume, high energy concept with evolving values
EXECUTIVE CHEF (Current Employee) – Newport, KY – September 24, 2013
My nearly four years with Mitchells has given me many new tools and areas of understanding about the hospitality industry. I was quickly promoted from Sous Chef to Executive Chef due to my level of engagement and lead by example style of management. I have received the 2011 Chef of the Year award. I have operated for most of my time at Mitchells in a store that remains in the top five in the company in sales, ROI, and ROI percentage.
SOUS CHEF (Former Employee) – Livonia, MI – October 24, 2012
Part of the Cameron Mitchell Restaurants at the time I worked for them now part of the Ruth's Hospitality Group, Inc., had the best culture I've ever seen to date from a company, their main motto was; "The answer is YES, what is the Question," extraordinary in my opinion. They considered people coming into the restaurant as "guests" not "customer", very wise in my eye. They truly made everyone feel important, like it should be.
Professional Wait Staff (Former Employee) – Detroit, MI – January 25, 2014
A fine dining establishment that caters to high profile clientele is conveniently located in an upscale community. Whose reputation has been built upon fresh ingredients and superb service. I learned to be patient and developed a very good use of my people skills. Meeting new people everyday was the most enjoyable!
Very good place to work that has allowed a very flexible schedule.
Server & Supervisor (Current Employee) – Lansing, MI – January 4, 2012
Mitchell's Fish Market has been a great place to work while I was attending school. Very flexible and an overall fun place to work. The people I have worked with has also contributed to the good feeling of this company.
flexible, good work atmosphere, fun place to work.