There are a fair mixture of those with and without culinary degrees and no discrimination against those without a degree. The restaurant is fairly high scale and busy enough to offer job security without being snooty. The food is fresh and high quality. The company is family owned which allows for a level of freedom in practice. Weekend work is rare and not required. Sundays and national holidays are always off.
Cons
Though food safety is encouraged, gloves are not worn consistently. The company is indeed family owned so there is a bit of personal politics, nothing too distracting or cutthroat. The kitchen is fairly small.
