Pros
- Discounted food - competitive benefits
Cons
- 66+ hour 6 day work week, and they request more. - Upon hiring they don’t always stick to the agreed upon role. - They use the excuse of the “chef driven” Hospitality group to explain why projects 2 years in the making don’t have proper essentials to do the job. You’re not set up for success in any way. - Most disorganized experience to date. - Agreed upon benefits in offer letter weren’t as they appeared and HR genuinely doesn’t seem to be experienced enough to do the job. - Employees are expendable and treated as just a number, no loyalty and it’s clear despite what they’ll project in orientations and speak about with culture. Many people are offered employment which they accepted and then not brought on board properly. - No work/life balance or respect for employees needs.