great food, from scratch kitchen, lots of LANDRYS systems
Executive Chef (Former Employee) – Louisville, KY – March 27, 2017
Good overall restaurant, lots of LANDRYS systems in place, lots to manage, and can be strict with labor budget, lots of potential transfer oppertunities with over 500 properties. You do have to pay for your employee discount
Pantry Cook/Back Hall/Fry/Sautee (Former Employee) – Pittsburgh, PA – February 24, 2017
the best company I have ever worked for. They value their employees & do whatever it takes to keep the culture a family vibe. The compensation is amazing, and there is plenty of opportunity for growth. The only reason I would leave is for a better job.
Bar/Dining Room Manager (Former Employee) – Rochester Hills, MI – January 22, 2017
Open or close the restaurant prepared prep list for employees, and prepared orders. Managed order pars and developed relationships with purveyors. managed labor and food costs. Developed new managers and employees. handles all off site and catered events.
Server/Trainer/ Bartender/Supervisor/Manager (Current Employee) – Newport, KY – July 28, 2016
I stay very busy and there is always work to be done. I have learned to keep myself very organized so that I can manage my time, which is necessary in that environment. The most enjoyable part of my job would be when I am able to go above and beyond for guests and make their experience unforgettable. I feel that I have the respect from my staff and other management team.
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