Eurest Dining Services

No it's more like where to start?
I was hired in as a lead cook position pseudo Sous Chef for the catering Department in Detroit. I was told that there would be quality of life work balance. I ended up accepting the position based on the information that I was given at the interview. after working there for nearly 2 months I found out that there was no life-work balance, you work 10-hour days several weekends were involved the work was extremely demanding as you had low-level talents surrounding you so people like myself who had advanced ability had to pick up the slack. the quality of the food was ridiculous! canned, Frozen, boxed, basically any fifteen-year-old kid could have executed the menu in terms of culinary knowledge. Your executive chef, why he was called that or put into that position is still a mystery?? with two failed restaurants on his resume as a precursor to hire why would you hire this person? upon working with this person for a short time favoritism was rampant, he displayed zero hands on abilities, people skills were that of a rock. all I can say is if you're interested in working various hours,sometimes long, sometimes not, working with substandard food and substandard talent for low pay then this is the place for you.

If you come early you are eating yesterday's soggy leftovers