Highly Satisfied
Last updated Jan 11 2025
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Sous Chef Reviews
What is it like working as a Sous Chef?
October 2019
Sous Chef in Denver:
Pros: Network and casual atmosphere
Cons: Pay
September 2019
Sous Chef in Stansstad:
Net stop learning and trying new ideas
September 2019
Sous Chef in Dayton:
Pros: I'm pretty much left alone to decide what I want. The management above me is pretty afraid of losing me. I'm getting paid a low end living wage for a salary earner as well as full benefits. I do get chances to be creative and try new things.
Cons: Pay raises are always 2 percent, at least it seems so. The management either doesn't know the finer points of running a good service operation, or they are bad decision makers. Either way I find myself running around in circles trying to figure out what's going on. Lots of two facing and straight up lying to your face. Management tends to promote at least three bad choices for every one decent employee.
September 2019
Its a beautiful place.
Sous Chef in Adelaide:
Pros: The food
Cons: The money to work ratio
August 2019
Is a great learning experience.
Sous Chef in Indianapolis:
Pros: The atmosphere they create
August 2019
Hard Commute, High Taxes, High Reward.
Sous Chef in New York:
Pros: The prestige
Cons: The cost of living
August 2019
Early days.
Sous Chef in Brisbane:
Pros: Full time
Cons: Working nights again..
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