Vantaggi
amazing ideas in terms of food presentation.
probably the best management in the industry that I have worked with probably because the chef owns the company.
caring, amazing mentoring, long shifts which is great for cooks that want to learn.
Svantaggi
the downside of this company is the off-premise team, rude, entitled opinions from freelance chefs that barely know how to cook or have knife skills.
also don't practice the company core values of zero waste, don't recycle, don't compost, mix all the garbage, as freelancers they just don't care. usual ideology of "that's above my paygrade/that's not my job " mentality and managers/ captains play fool when told because they also don't really care.