Pros
Benefits are great if you cam hang in there
Cons
When you interview, you can feel that something is off. There is no training whatsoever you get a print off of the menu and a quick introduction to your station. The Chef and Sous Chefs just sit in the office all day or run around in "meetings". The communication is that of a preschooler, no direction when given tasks. There is no sense of direction, they are money pinchers in some aspects(freeze everything that they can) but, throw away a lot of waisted product (over ordering). They form cliques and if you don't fit, you get exiled until they can systematically push you out. There is no professionalism from the GM down. Seeing persons of color emplyed there is a rare occasion.
This is not a place to go to learn any skills of value. You learn how to undermine others and be fake. Any skills that you do bring (knife skills, organization, ect) are not important to the management. They just want bodies that can pump out volume. The staff meals are honestly scary, they are often times random odds and ends or leftovers from a previous event redressed. Management does not follow their own policies.