Sur La Table reviews

Don’t work here! For as much as you are required to do it doesn’t match the pay. You are expected to know where everything is on your first day as no one takes the time to show you around the kitchen. Chefs relay on other kitchen assistant (KA) to train new hires and sometimes to prep for their class. Depending on the start time and what the menu is and who is teaching classes can run over the time that is supposed to be. You are expected to be open and available at all time and when you inform on what days you can’t work or need off it is sometimes ignored. Speaking of scheduling, it’s a mess sometimes their may be only 1 KA for a class of 12-16 people or there may be 2 or 3 KA for a class with only 3 people. Classes may get canceled and you may find out the day before or when you get there. If you’re the only KA chef be expecting you to help out during class as well as cleaning the dishes and get mad if you’re moving too slow even though you’re only one person. Some chefs don’t know what they are doing or don’t be fully prepared for class (some be looking at the recipe for the first time an hour before class) I have found another job after only working here for 4 months but there has been a high turnover rate among chefs and KA so that should tell management something. You also have to pour wine and deal with customers who may not be able to handle their alcohol

Upper management a revolving door with not a clear vision of what they really have in the classes