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Last updated Aug 02 2024
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Executive Sous Chef Reviews
What is it like working as an Executive Sous Chef?
January 2022
Rewarding Job.
Executive Sous Chef in Toledo:
Pros: Working with the Elders and making a difference.
Cons: It can be stressful. But, any job can be.
January 2022
Not the same company post Covid 19.
Executive Sous Chef in Dallas:
Pros: Building yourself up from nothing is encouraged
Cons: Hours do not match the pay
August 2021
I believe Hilton Worldwide is a great company, when it is directly manage by them.
Executive Sous Chef in San Antonio:
Pros: High Standards of professionalism , promotes from within, and uniformity internationally
Cons: That they have delegated the Hotel branding to be manage and operated under the Hilton brand from a company that has no idea of the hospitality business, just have the cash flow
February 2021
Loving the Ski Resort Life.
Executive Sous Chef in Kelowna:
Pros: The people I work with, and for, make it a great place to work.
Cons: can be high stress at times, high turnover in seasonal staff
October 2020
Is a position that requires more attention to detail, training and believe in your team.
Executive Sous Chef in Lagos:
Pros: The ownership, leadership and the problems solver
Cons: Complaints
July 2020
Hospitality during a global pandemic.
Executive Sous Chef in San Francisco:
Pros: The passion and inspiration between farmers and chefs.
Cons: indentured servatude existence
January 2020
Passionate & Underpaid.
Executive Sous Chef in Indianapolis:
Pros: It's a competitive market where people support others and at the same time challenge each other to be better.
Cons: Compensation.
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