What is it like working as a Line Cook?
Line Cook in Everett:
"Line cook experience."
Pros: I enjoy the atmosphere and people I work with on a daily basis, and learning new meals with every season, and training new people.
Cons: Unfortunately we are understaffed and it makes the fun and welcoming environment stressful and hard to manage, and hours tend to be scarce in the slow seasons, when kids are in school.
Line Cook in Staley:
Pros: The thing that I like most about my job would be the people that I'm around they are like family. That's about it though.
Cons: Almost everything, they are unfair to their workers. Unprofessional and just run a bad business trying to save themselves all of the money that they can and make us work harder for nothing.
What is it like working as a Line Cook at Longhorn Steak House?
Line Cook in Florissant:
"Working with the people is fun, but the job not so much!"
Pros: In the time I have spent here, I have met hundreds of people, met friends, made enemy's, enjoyed relationships, and even made a life!
Cons: The job itself causes burns, wear and tear on your body, and can even stress you to the max. I even have health issues from working here too long!
What is it like working as a Line Cook at Marriott International, Inc.?
Line Cook in Fremont:
"Ins And Outs Of Hotel Lifestyle."
Pros: Working with gourmet and exotic food, the fast pace and challenges that make you a better chef.
Cons: The commute is the hardest and the petty drama that some non culinary staff members bring into the kitchen which stirs up conflict, also the work load for the time frame given.