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", – more... very wise in my eye. They truly made everyone feel important, like it should be. – less
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!
High Volume, high energy concept with evolving values
EXECUTIVE CHEF (Current Employee), Newport, KY – September 24, 2013
Pros: great cultrure, high standards
Cons: lack brand direction, poor compesation
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 – more... a store that remains in the top five in the company in sales, ROI, and ROI percentage. – less
Very good place to work that has allowed a very flexible schedule.
Server & Supervisor (Current Employee), Lansing, MI – January 4, 2012
Pros: flexible, good work atmosphere, fun place to work.
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.