Pros: good food, expanded prep and cooking skills
Cons: poor management and no room for advancement.
Typical day consisted of set up all stations, prepping, grounding beef and cooking. Side duties included placing food orders and training new team members. Left because of no opportunity for advancement and poor management. All management changed twice in less than 2 months because of hostile work environment and poor leadership. When addressing these issues management showed little to no interest in correcting the problem.