line cook

prep cook

dishwasher

host/hostess

janitor

Chuys

● Work-life balance
They don’t really care about the staff or balancing out rotations between servers. You can work 10 hours that day & make less than someone who comes in and work 4 hours. They play favorites and they don’t care if you know it! They do not care about your personal life, if you’re sick and show symptoms they basically say figure it out. BTW this location is a training location so people come in and out and we’ve seen a lot of things! Managers do not listen, they’re inappropriate, they take most of what you say as a joke and they’ll laugh in your face. The restaurant in general is pretty clean, but the people aren’t, they half a** a lot of small important things that add up after a while. The GM & managers can’t handle pressure & the GM is more concerned about cutting sales than anything!  I’ve been talked to as if I’m not worth anything. Oh last but not least you have to work doubles Monday-Sunday to make minimum $450?? Maybe. There were a few times I didn’t make enough to pay rent yet the only places I would go to is work and home. This is a good job for people transitioning but it’s not stable to say the least.

● Pay & benefits
Benefits after a year of bad pay

● Job security and advancement
You basically have to beg and cry to the GM to make you a bartender. Trust me I’ve seen it

● Management
No diversity with the managers. I had 1 fantastic, amazing, genuine manager and he quit and left because he felt like he wasn’t given any opportunities and they treated him poorly.

● Culture
Now I will say this, it’s family oriented and they do care about their story and where they came from and they make sure to let everyone know!

● Overall
Chuys has its ups and downs. They are very passionate about their come up, but they lack passion in their ATL location. Behind close doors we don’t make money and talked to/ treated poorly. They make insensitive jokes about race, and how the GM (white male) loves to tell his black/Latino staff that he grew up as a minority as well so he can relate?? If you’re looking for a transitional job for 2-3 months this is perfect! But this is not a permanent job to say the least

Every work day at Chuy's is the same, yet very different. Each day includes helping customers have the best possible experience, but sometimes that is not always possible in the food business. I learned how to handle incredibly stressful situations, increased my multitasking skills to an extreme amount, and I learned how to truly talk to a customer and go above and beyond no matter how hard it may be to satisfy them.

Management at Chuy's was very incredible at first, but after my eight months of employment, I realized that our management team was definitely slacking in communication and how they treat their staff. Promises are made that never happen, being heard is nearly impossible, and you may be told a different thing by each manager within five minutes. Most of the stress level of this job came from the treatment I received from management.

The culture of Chuy's is fascinating and wonderful, but it takes each staff member to make it happen. Each experience should be the same, but sometimes our culture was not pushed enough.

The hardest part of this job was making my place. As someone who went from a "for-lifer" trying to work my way up in the company to someone who left and is finding a new track to take, I find that my hardest experience was trying to mold myself into who Chuy's wanted me to be. However, I realized making a place for me in a company is not what I should have to fight for. I need to prove myself, not fight for myself.

My favorite part of my job was making customers feel like they were my best friends. All I wanted to do was make each customer smile and have a great time, and it was so rewarding to be able to do that for most of them.

during my time at chuys i both enjoyed and loathed my time while able to work independently in a fun environment with all the tools needed to do my job, there were many thing that made my time gruling to say the least. the biggest issue while working as a hourly employee (not serving) was scheduling by the time i had become an hourly employee, working in the kitchen, i had been employed at chuys for over a year it took multiple conversations with multiple managers to get a schedule that would allow for me to go to school and be able to pay bills. when i finally was able to obtain this it was only in place for a few weeks, i was then asked to step down from my position to allow for two employees that had worked there for less than 6 months to return. as a minor at the time when i started to work as hourly in multiple positions i was given a starting wage dollars under what other employees doing the same jobs were getting. as to the management the people as some one i would meet on the street they were great people but when it came to doing their job as a manager they were less than good. there was a very poor communication between management, policies on nightly food waste would change many times in one week because there was no clear standard for them to follow so as the closing duties rotate so did the procedure for what to do. the only issue with other staff was lack of care from the training staff. new hires would get the most worthless training i have ever seen in a restaurant, the main trainer weaseled his way into that position after a very short time working there and helped put other people that also didnt care about the job into training positions

I was excited to start with Chuys at a brand new location. Chuy's corporate team came to train all new employees and helped us open the store so we could fly on our own. After the corporate team departed, maybe a month later things steadily got worse over time. Management issues arose, favoritism developed, and the cleanliness of the place deteriorated rapidly. Coworkers were not held to the bare minimum standard by management.  I even attempted more than once to discuss my concerns with management and I felt pushed aside or as if I was bothersome. I ended up feeling like I was one of the few that tried to do things right to benefit the restaurant. The cleanliness of the bar declined severely and went unnoticed for WEEKS and probably is still continuing. I would take at least an hour of my time when opening just to clean up after the closers because I was so embarrassed of how sticky and disgusting the bar looked. My fellow coworkers also did not want to take my concerns seriously, which is how I tried to resolve issues first before consulting management. I got fed up with being taken advantage of for my work ethic and decided to leave Chuy's. I hope that it is just growing pains and that things will get better for this location. Godspeed. 

Work-life balance
Chuys has a strict scheduling system. You are not allowed to request time off. One of their main mottos is “we work while others play” which means they celebrate and enforce working on holidays.

Job security and advancement
Takes a long time to advance

Management
Poorly trained. More like “hall monitors” than managers. Only real job they do is making sure you’re doing your job. Most managers spend all day in the kitchen or the office. Do not expect any help on the floor unless you are drowning.

Overall
All in all it’s a good job. Managers aren’t very helpful but if you don’t need help that isn’t an issue. Don’t expect to spend time with your family on holidays or weekends. No flexible scheduling, no requesting days off. Managers have no issue putting more on your plate than you can handle and will berate you if you express you can’t handle it. Expect to wear many hats in the same shift for they will send home staff if it’s slow and expect the remaining staff to pick up the slack i.e during weekday morning shifts there are three servers on the floor, no host, no togo, no dishwasher. Servers have to do it all. Managers will send cooks home and instead cook themselves rendering them of no help to you on the floor while you’re doing the job of six people. You’ll make good money most days but sometimes the pay does not outweigh the bs. Management is the companies biggest flaw.

A typical day at chuys as a host starts at 1030 if you work the morning shift and 4 pm if you work the night shift. If you open you clean glasses and the windows. Put the seating chart around the building and make a rotation chart. We tried selling t-shirts and gift cards through out the day. We did bathroom checks and menu counts every 15 min. What I learned from this store is you can only depend on yourself. Also you have to be patient and willing to listen and take advice from people to make your job go more smoothly. When chuys first opened in October of 2017 management was fantastic but as months went on it slowly got worse. Mangers didnt care what was happening. And everyones hours and pay got cut. The culture of chuys is very laid back. The hardest part of being a host at chuys was when we were on a long wait and customers would complain that the wait was long and we would tell them why it was like that and they would ask to speak to a manager and they would tell them the same thing and the guest would cause a huge seen so managers would put them at the top of the wait and comp their entire meal. It was frustrating because then the guests that were there before them would get upset and leave. The most enjoyable part of that job was making good connections and best friends with co workers and they help you in every situation. Also learning different ways to get a job done quickly and efficiently.

As a dishwasher, a typical day at my location includes coming in, doing about 30-60 min of prep, and then doing dish the rest of the night.

I didn't learn much, i'm a dishwasher. I know their salsa recipe though.

Management is iffy. Most of the lower managers do well, and are very responsible. However, our district manager and our GM have had their moments of irresponsibility, such as lowballing wages, not keeping chemicals stocked, and not training employees to properly meet the health standard. Other than that, i'm treated with a lot of respect, with is a massive plus.

Workplace culture is PHENOMENAL! Very little drama, mostly between servers (as expected in any restaurant). I am given one, and sometimes two free meals. I am respected by coworkers, we make jobs and keep an optimistic mindset about our work.

The hardest part of the job is the understaffing. We have had a lot of good people quit and we have been struggling to keep employees due to labor costs (not real, our labor is not that high lol). We have also been losing customers due to understaffing, as wait times for food and cleanliness have been on and off.

The most enjoyable part is when i'm not doing prep, or just talking to coworkers. 

Overall, it's a good work environment, but you might have to fight for your pay. I would definitely recommend.



Company culture and work/life balance was horrible. "We work while others play." What that actually means is that you will be required to be at a manager meeting every Monday at 8:30 am-10 am. Regardless of its your day off or you are closing that night. (Only excuse is if you were approved for PTO.) Then after meeting, go home and come back 5 hours later for your shift. If you are the bar or kitchen manager, add coming in by 5 am for inventory before the weekly meeting because inventory must be entered by 7 am and reviewed. Add to that, you probably closed Sunday night because the GM and AGM never do. So in a 2 day period, you worked 23 hours minimum with 4 hours sleep between 2 shifts. And if your days off happened to be Monday and Tuesday that week, you cant go anywhere enjoyable with your family until after the meeting. But no worries, you wont get 2 days off in a row unless you use PTO anyway! But who cares. "It's just beans and rice!" Which also means that you will run kitchen shifts as the service, host, or bar manager. While the 3 kitchen managers are not required to work anything but the job they were hired for. Nope! Wrong again. They'll actually just be in line or prep position all the time. 
And if you do choose to manage here, ask for A LOT more than your last job, to make it worth your while.

A typical day at Chuy's restaurant consisted of a very well planned preshift that consisted of certain duties for each employee to complete before the shift started. The restaurant is a staple for Austin, Texas and was on a wait from open to close on a daily basis. This demanded a very strong service team to work together being able to complete the duties up for the restaurant to work fast and efficiently while giving the every guest the best experience. The atmosphere was very lively and we were open to creative suggestions. The kitchen was trained to a tea so there were few to no complaints if the service expected was given. The hardest part of the job was picking up shifts. Most employees enjoyed showing up to work and new all shifts were equivalent in terms of sales. This was hard being a college student because some weeks more money was needed than others and the opportunity to work extra was a rare option. The most enjoyable part of the Job was working with positive attitudes in a fun environment. The management was also ran very smooth which motivated the employees to work as hard as we could every day.

During my time at Chuy's it began as a fun and upbeat place to work. A typical day began around 3:30 pm for me(night time waitress), most of the time there was no prep work to opening for nigh time servers because day shift was good about cleaning and stocking to prepare us for our shift. I didn't learn too much at my job, except for a few fine dining catering experiences and some awesome recipes. The management is the BIGGEST issue with Chuy's in Huntsville. Our GM is amazing and will do anything for you, unfortunately he was only available early in the morning and was gone by 2pm. Multiple managers stay on their phones all throughout the shift, managers have left the building to go drink or preform other explicit activities during a friday night dinner rush. There have been multiple instances where I have completed all side-work and cashed out, and still had to wait thirty minuets to leave. The most enjoyable part of my job was connecting with guests and all of my fellow employees

Top Job Titles	Average Salary
Line cook 14 salaries reported	$15.80 per hour
Prep cook 10 salaries reported	$15.20 per hour
Dishwasher 10 salaries reported	$16.72 per hour
Host/hostess 10 salaries reported	$14.87 per hour
Janitor 26 salaries reported	$14.24 per hour

Working at Chuy's: Company Overview and Reviews

Chuy's

Chuy's Ratings

Popular jobs at Chuy's

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected