Pros

Pay is about all. If you are self op it could be hard to find another job that pays as much.

Cons

As the chef you are expected to be the chef, caterer, cook, server, retail, host, dish etc. they run staffing short and cut hours based on census not based on job needs. You could be in the middle of doctors week doing a bunch of functions, short 2 cooks, and multiple call outs. Then be told you were over on productive hours and that we need to cut hours to meet impossible numbers that are generated by someone in an office that isn’t even in your local hospital. If you are self op instead of contract your staffing will still be benchmarked with contract hospitals which most of their salary employees aren’t counted meaning you could be up to 10 employees short.