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I worked at Tavistock Restaurants (Less than a year)
The chefs made an effort everyday to make a nice staff meal. The Exec. Chef, CDC and Sous were very qualified and great to work with. The foh staff were also great and very polite, even when the restaurant was slammed.
Low pay. The line cooks were mostly Mexican/Hispanic. Although we got along great because of my Spanish speaking ability, I don't enjoy working in such kitchens because of the "La Raza" effect. Almost all of them are hacks imo. Don't get me wrong, they are great short order cooks but not restaurant material. Why does Tavistock hire very qualified chefs but also hire hack cooks to execute the food?
Advice to Management
Spend money on experienced cooks or culinary graduates.