The Capital Grille Sous Chef Reviews | Glassdoor

The Capital Grille Sous Chef Reviews

Updated May 10, 2016

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Found 2 reviews

1.0
StarStarStarStarStar
0%
Recommend to a Friend
Clarence Otis Jr.
0 Ratings
  1. "Sous Chef"

    StarStarStarStarStar
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Compensation and Benefits
    • Senior Management
    Former Employee - Sous Chef in Rosemont, IL
    Doesn't Recommend
    Negative Outlook

    I worked at The Capital Grille for less than a year

    Pros

    Decent pay. There are a lot of things to learn from a managerial standpoint. The company invests in their employees and you are given valuable knowledge and training. General Manager is a very hard worker, and appears to care about the growth of employees.

    Cons

    Average 15 hours workday. Absolutely no work/life balance. Unrealistic bonus goals. Senior culinary management was hypocritical, unqualified for their position, and did not complete their work. High stress, every second, every day. Terrible communication. No respect. Constant micromanaging impedes any chance of efficiency. Fired after giving a one month resignation.

    Advice to Management

    Hire a qualified executive chef, absolutely stop micromanaging, and respect employees who are respectful of the company.

    The Capital Grille2016-05-10
  2. Helpful (1)

    "Apparently hasn't changed"

    StarStarStarStarStar
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Compensation and Benefits
    • Senior Management
    Former Employee - Sous Chef in San Francisco, CA
    Doesn't Recommend
    Neutral Outlook
    No opinion of CEO

    I worked at The Capital Grille full-time for more than a year

    Pros

    Dry Aging was totally impressive and what I went to the Capital Grille to learn

    Cons

    Worked 75 hours a week... as a sous chef... executive chef was no HELP at all... first CG on the west coast... 2 years later closed... work life balance non-existent...all kitchen staff over-worked... company didn't listen to advise from experienced chefs....

    Advice to Management

    listen to experienced executive chefs... we know our market.... hire enough folks to open a restaurant without forcing employees to work 75 hour work weeks.... no exaggeration... AT ALL

    The Capital Grille2014-08-21
Found 2 reviews