Highly Satisfied
Last updated Jan 29 2025
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Executive Chef Reviews
What is it like working as an Executive Chef?
August 2020
I do not work in New Milford.
Executive Chef in New Milford:
Pros: There arent many restaurants which pay chefs of my pay level in New Milford
Cons: I do not work in New Milford
July 2020
We need a better food scene with restaurant goers who seek out exceptional experiences.
Executive Chef in Indianapolis:
Pros: Low cost of living, easy to get around
Cons: The winter
March 2020
The little department in the big company.
Executive Chef in Madison:
Pros: Great colleagues.
Cons: Feeling like nothing more than a benefit for the "real" employees.
March 2020
It is a good job with good people and im doing something im passionate about.
Executive Chef in Brisbane:
Pros: Cooking and helping the community out by providing them good quality food
Cons: I feel like I'm being underpaid
February 2020
Over worked, under appreciated and severely under paid.
Executive Chef in Lawrence:
Pros: Its 1 mile from home
Cons: Owner ship. Im constantly cut off from vendors due to owner not paying the invoices, constantly understaffed, no accountability for other department heads
February 2020
The best work life balance I have had working in this industry.
Executive Chef in Charleston:
Pros: I feel appreciated and like I make a difference for our residents. I have creative freedom.
Cons: Regulations and logs. Too many for kitchens to keep track of. Most staff doesn't understand or know how to read the logs.
February 2020
Calm but somewhat isolated.
Executive Chef in Lindsay:
Pros: Being outdoors and out of the city
Cons: Being far away from other businesses and employees that share my values
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