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Last updated Jan 29 2025
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Executive Chef Reviews
What is it like working as an Executive Chef?
February 2019
Best contact food service company bar nun.
Executive Chef in San Luis Obispo:
Pros: Support from up line, new brands and programs,
Cons: Pollitics at my location. Now with Chartwells
February 2019
Be prepared to do everyone's work.
Executive Chef in Austin:
Pros: Being able to train new staff.
Cons: Not having a staff.
February 2019
Executive Chef in Whistler:
Pros: Snow
Cons: No staff
February 2019
Good training ground.
Executive Chef in Georgetown:
Pros: Very high standard hotel
Cons: The staff
February 2019
Working in Texarkana is a mixed bag.
Executive Chef in Texarkana:
Pros: There are not many places in Texarkana like Pecan Point. I feel confident that my menu offers unique, original dishes.
Cons: There's not much sense of camaraderie among small businesses. Because it is a small town, keeping business and personal stuff separate is difficult, and it can feel like everyone is out to get you. It's hard finding a supportive, hard-working, and talented team.
February 2019
Good place to work.
Executive Chef in Heber:
Pros: Ability to create and develop all aspects of food service. Good co-workers and management is dedicated to improvement of hotels and staff alike.
Cons: Business levels are not quite what they can be. Looking forward to seeing it improve. That is the biggest reason pay isn't quite what it could be.
February 2019
Good.
Executive Chef in Pretoria:
Pros: benefits
Cons: team work
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