It was different.
Spent 3 years at the carson location as sous chef. Would not recomend. My executive chef and executive sous chef were amazing. All three properties in Nevada worked well together.
When the executive chef left, there were a lot more changes and gaps in communication that left it hard to work with management out side of the kitchen. A lot of conflicting - more ... reports, picking on kitchen culture. - less
ProsFree lunch, great co workers
ConsManagement, conflicting training and abbrastive hr