Four Seasons Employee Reviews for Sous Chef

"I was an opening Sous Chef at Four Seasons at a restaurant called Vernick Fish, specializing in high end locally sourced seafood dishes. I worked as a chef in Philadelphia for six years with a goal of opening a family restaurant. Unfortunately, in order to open the restaurant, I worked over 70 hour weeks for the duration of my time there. While I don't normally shy away from hard work, the pay was just not worth it for me and I decided to realign my priorities for my future and decided to pursue a field I had explored in college and in my first job after college. I have no ill will toward the Four Seasons and still feel very lucky to have gained the experience."