Employee Reviews (80 reviews)

• Sous Chef @ Four Seasons in Philadelphia, PA

  "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."

• Sous Chef @ Think Food Group in Washington, DC

  "Working under Chef Jose Andres' companies was a great experience. The management team was full of enthusiasm for making the guests feel special and helped keep the staff motivated and happy to work. Being able to come into the management team and be so welcomed and trained properly really made me feel valued and helped me excel in my position."