Highly Satisfied
Last updated Oct 30 2024
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Chef de Cuisine Reviews
What is it like working as a Chef de Cuisine?
July 2022
Diverse, constantly changing.
Chef de Cuisine in Los Angeles:
Pros: Epicenter to so many different and cultural experiences
Cons: Traffic/parking
January 2020
Good Restaurant Scene.
Chef de Cuisine in Edmond:
Pros: An up and coming area for restaurants. Food scene is ever changing and growing.
Cons: Pay is very low for the work expected and the PTO is well below average.
November 2019
Interesting.
Chef de Cuisine in Seattle:
Pros: Plenty of opportunities
Cons: Weather/ commuting
October 2019
Chef de Cuisine in Chicago:
Pros: Creating meals and menu items, training-coaching participants in our 12 week culinary training program for food they prepare for the restaurant and catering
Cons: Not having enough paid staff or volunteers to help with training and kitchen production with the participants int he culinary training program
September 2019
Stressful.
Chef de Cuisine in Fraser:
Pros: The location
Cons: Upper management and directors not all being on the same page.
January 2019
Chef de Cuisine:
Born on 3rd base, act like they hit a triple. That is the perfect description of how this place is run. Di Bruno (DB) is probably the worst company I have worked for, and I have worked at some badly run companies, restaurants and non profits. The president (who was handed the company by his family) runs the company like a spoiled child with ADD who can change his mind on a dime. His idea of building a culture involves screaming "Welcome to Di Brunos! Happy Friday!". During the holidays he bragged about his new multi million dollar house while us employees (who were promised a holiday bonus) were left with nothing more than expired Christmas cookies after the company saw record sales for Q4. DB likes to bring in senior management and vice presidents and offer them six figure salaries, but when it comes to middle management they force them to work 60-70 hours a week and pay them tens of thousands below average market rate. When it comes to hourly employee reviews managers are encouraged to give their staff low ratings, so that a wage increase isn't given. If an employee is lucky enough to get a good review they are given pennies. In the years I worked at DB the highest hourly increase I ever gave an hourly employee was 38 CENTS! Mind you this is an employee I recommended get moved to salary, who was my right hand and had been at the company for over a decade.
Now let me get to how they think of their customers. Most of the food sold in stores is prepared in a commissary kitch
January 2019
Slower.
Chef de Cuisine in Asheville:
Pros: Variety of ingredients in season
Cons: Paying 150 per month for parking
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