Chef (Former Employee) – New Haven, CT and Fairfield, CT – March 24, 2018
I loved the restaurant and that is why I applied to work here. However, they expect the cooks and chefs to work sometimes from 10am to 12 midnight for one very low salary. They treat the chefs like cooks, and that is because they hire young chefs that lack good leadership skills. The chefs don't lead, they are impressed when the cooks butter them up with compliments and they get away with not doing the work. The management doesn't hire enough people to prep and the chefs end up doing most of the prepping. It's a lack of management skills and the burnout rate is very high. They keep hiring chefs but not workers.
It was a disappointment to work here. The training of chefs is great, but it is a waste of money to the company when they do little to better the work life balance which is why most chefs quit.
Great name restaurant
Young chefs that lack good management and leadership skills.