Management "delegates" their job duties to hourly employees:
Ordering product, inventory product, implementation of product pricing, organizing guest restaurants scheduling, printing and entering production sheets, entering waste logs, putting away product delivery. Then once finished doing my boss's job I'm free to do mine.
Managers spend most of the time playing on their cellphone.
No help from management to meet deadlines.
When deadlines aren't meet they berate you until you feel worthless as a human.
No training programs, you're shown the station you'll be working and simply told to "figure it out".
Company culture puts pressure on you to "go the extra mile", and work off the clock.
By far the worst employment in 20 years experience as a chef.