If you want to be a minimum wage dishwasher and be taken advantage of by the Resident Chef to do their job, too, have a ball
Kitchen Assistant (Former Employee) – Raleigh, NC – August 24, 2018
Unfortunately, Sur la Table COULD be a great place to work, but it isn't. Chef Instructors are great, but never get the hours they want/need and constantly take the fall for poorly organized and prepared Resident Chef. Worst pay around. No control of your work week despite the corporate S.O.P's that pretend it is. Time clock issues that only favor the corporation. Nothing beyond average reviews no matter how many paragraphs of praise are included. Can't keep good help. Complete structural and procedural inconsistency. In short, if you are not applying for one of the three top jobs, I wouldn't. Corporate doesn't care, top dogs don't either, it's all about their bonuses. You are expendable, even though they never seem to be able to replace anyone. Too bad, it could so easily have been a great experience for all the good people there who keep trying to make it so.
Well fed, sometimes. Some wonderful and knowledgeable colleagues/clients
Lousy pay, Corporate mindset that only the top staff matter. No advancement.