Well-managed restaurant, but lazy employees
Line Cook; Trainer (Current Employee) – Manchester, CT – July 13, 2018
The cooking is relatively basic, mostly done in an assembly line fashion. Being a non-smoker is a disadvantage, because aside from smoke breaks the only enforced breaks are the half hour ones given to the double shift workers. The smokers tend to abuse the length and amount of smoke breaks they take. There are three "areas" to the kitchen: hot side (burgers), cold side (fried food & salads), and saute. I was only officially trained on hot side and had to learn the rest of the kitchen on my own by being assertive and demanding shifts elsewhere. Training is very brief and if you don't catch on quickly, you'll have difficulty accruing hours. Many cooks are hired with zero relevant experience, so you will work with newbies often. That being said, I loved nearly all of my coworkers and there was a strong team vibe between the cooks and servers. Everyone is a little bit crazy, but that isn't a bad thing in the business.
Free meal received every day that you work
Zero health benefits, mediocre PTO hours, difficulty with advancement