The people and the environment are awesome to work with, dont get me wrong, - more.
why did you think that cutting line cooks is a good idea? cut FOH instead, dont cut the essential staff that keeps the restaurant going! on slow days, management is so quick to send home line cooks claiming that labor is so high and then when a rush happens, like always, they get mad that the kitchen is moving slowly. and if a line cook does not show up, there is no cover available so everyone must work harder. i also never went on a vacation because we are short on BOH staff. i missed my last family reunion because we did not have enough staff. BOH is so understaffed, we cant even have more than 2 days off, this includes school, other work, or family issues. Korean BBQ, Soups, Stews, Specialties and much more for your Lunch and Dinner Contact Information.
I do not like how management keeps hiring FOH staff, but completely neglects BOH staff. our first GM had a company come in to clean all the vents, now we have to do it without proper training/sanitation supplies. the ventilation vents are not clean at all and the kitchen is required to clean them.
i do not know why management insists on storing/keeping old and broken kitchen equipment, it is a hazard and must be removed. when i got frustrated and told management that i will spend my own money to get a replacement, it was "magically" replaced within two days. there are so many things wrong in the kitchen alone! i have told management countless times that we need to replace "x" and it takes over a month to get a replacement. The management needs to change! its obvious that the owners dont care about their facilities unless they are managed by Koreans.
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