Pros
Competitive Pay, Good Benefits, 50% off all food purchases, very good training program. Restaurant Concepts are very good.
Cons
Avoid this company at all costs. I was lured to Fox Restaurant Concepts with promises of a great company culture, very competitive pay with amazing bonuses, and work/life balance. My job my expectations set at the interview process, offer letter, or hire date were thrown out the window as soon as I made it to my home store. Training for my position as Executive Chef was cut in half which left me at a deficit of tools and resources able to execute & perform job duties at the expected or desired level of district and store managers. I was being held accountable to standards I wasn't educated on. The working conditions were atrocious, I was told to expect work not to exceed of more than 55 hours a week and yet, my actual hours were between 60-80 hours a week on a 6+ day schedule, often 12+ days straight. The entire staff was in a constant haze- beaten down and burned out. If you are in middle management it is also exceptionally painful because District managers, regional executive chefs, and general managers are all coached to constantly tell you every single thing that is incorrect in your store. This is often a nit picking list of 50+ items per director which you are often given less than 30 days to correct. This is not accountability, it is micro management at its greatest and farthest extent. There is absolutely no regard or compassion for hourly employees. They are all disposable. The turn over is extreme. Many good employees are give a 'Carrot and Stick' offer of advancement to lure them into staying with FRC. Very few advance, most burn out and quit. After 20 years as a chef in the Hospitality industry, this has been one of the worst restaurant experiences of my life. No amount of money is worth your life, dignity, health, or sanity. Quitting was liberating and never looking back has been sublime.
