sous chef

restaurant manager

executive chef

line cook

general manager

Fox Restaurant Concepts

EVERYTHING ABOUT THIS RESTAURANT IS A FRONT -- Their motto is "Healthy food, Happy World" and claim to be the steward of organic, fresh and healthy foods but they are constantly cutting corners where they can and substituting non organic and cheaper produce(hidden from consumer knowledge). THEY DONT EVEN RECYCLE! come on, how can you be "Flower Child" and you don't even recycle. Goes to show everything about this restaurant is a front, and they do just enough so they can market the place to unsuspecting customers who genuinely think they are making a better choice for their nutrition and the world's health.

A typical day starts with a huge line of people waiting to get in the doors, and then non stop hustle  until your shift is done. I wouldn't have a problem with this, except that management tries to micromanage your every move, and nothing is EVER good enough. Even if you have accomplished everything within your duties above and beyond standard requirements, they will still complain and desire more out of you.

They regularly send people home after only an hr or two shift, but demand that you have open availability in case they need to keep you for 4 hours plus. Complete lack of respect for waged employees. 
They hire many high school and college students who don't know any better, and who do not have families to provide for, and use them to uphold a culture of overworking and under appreciating.

Pros include a decent pay (NOT BECAUSE OF MANAGEMENT, BUT BECAUSE OF THE TIPS -- THEY PAY LESS THAN MINIMUM) -

Avoid FRC.

I went to Fox Restaurant Concepts with promises of a great company culture, very competitive pay with amazing bonuses, and work/life balance. Pay is very good, as are benefits. 

Unfortunately, training for my position as Executive Chef was cut in half due to lack of managers at my home store. Rushed training left me at a deficit of tools and resources able to execute & perform job duties at the expected or desired level of district and store managers. 

I was being held accountable to standards I wasn't educated on. 

The working conditions were very bad. I was told to expect work not to exceed of more than 55 hours a week and yet, my actual hours were between 60-80 hours a week on a 6+ day schedule, often 12+ days straight.

This was consistent across all of the salary management, who were in a constant haze, beaten down, and burned out.

Middle management it is exceptionally painful because District managers, regional executive chefs, and general managers are all coached to constantly tell you every single thing that is incorrect in your store. This is often a nit picking list of 50+ items per director which you are often given less than 30 days to correct. This is not accountability, it is micro management at its greatest and farthest extent. 

There is absolutely no regard or compassion for hourly employees. They are all disposable. The turn over is extreme. Many good employees are give a 'Carrot and Stick' offer of advancement to lure them into staying with FRC. Very few advance, most burn out and quit.

NEVER WORK FOR THESE PEOPLE - WORST EMPLOYER EXPERIENCE IVE HAD. 

I was hired and only worked three shifts when we had a buyout for a convention. I worked the buyout without taking my “Mandatory” entrance exam because they needed the help. 
I worked the buyout and even stayed later than I was scheduled to help out the staff because several FT servers and waitresses left without closing out and cleaning. 

I then was scheduled again for my last training shift, they scheduled me as a normal waitress with a zone... I worked the whole shift. The lead manager then asked if I had “taken my mandatory exam?” (She forgot how many days they had trained me.)  In which I obviously informed them I hadn’t finished training yet. The same manager then proceeded to inform me that I had received negative feedback on my “closing duties”. Basically stated that I hadn’t done my job correctly, (actually she stated a co-worker commented on me “not performing any closing duties,” which was completely incorrect - I stayed 2 extra hours for said closing duties) mind you I hadn’t finished training and helped out of the kindness of my heart and was then receiving negative feedback for a duty I had yet to be trained in. 

My next shift they fired me, their reasoning in being, “it doesn’t seem to be a good fit.” 
I hadn’t even got a chance to prove I was a good fit during a normal shift let alone finish all my training shifts or take my entrance exam before they fired me.

A lot of great co-workers, and even managers, though there's a lot of inadequate sous they don't like to get rid of for some reason. The biggest problem I think the biggest problem is the people at the top no longer are connected to the day to day operations of the restaurants, and make decisions based on profit margins (sometimes food quality, but usually profits,) with no regard to how it is actually supposed to be implemented. Also too many bosses that aren't on the same page and give conflicting instructions. "We need to cut labor," "We need to spend more time on better/more prep," and "The restaurant isn't clean enough, you need to do more deep cleaning," followed by another "Why is labor going up?" That's what we dealt with. I was just left with the conclusion either upper management either thought we were all just lazy, or they didn't actually know what they were all asking for entailed. Neither options is really acceptable. 

I will say if you do the work, put in the time, they do pay well, but at a certain point I personally was no longer growing in the company or as a person, and just felt the place was deteriorating, so I left. My location was in the staff replacement death spiral. People leave, we're shorthanded and the job is harder than it needs to, new person comes in, we don't have the people to properly train them half the time, so the job is harder than it needs to be, so people leave...

I love working for Fox Restaurant Concepts (FRC). I have been given the opportunity to show off my skills when no one else would let me, after moving to Phoenix from West Virginia. I have constructed competitive analysis reports within our private dining department and it's local competitors that has been shared with higher management, including the C.O.O. of FRC. I have been given the opportunity to work 1 on 1 with multiple even managers within the company and fill-in when they go on vacation. My boss, The Director of Events for FRC is absolutely amazing and willing to listen to my own ideas and critiques to develop new collateral for our Private Dining Department. The most challenging part of this job has been constructing a presentation that was given during our Summer Outreach Meeting about the competitive analysis reports, but it was still a lot of fun to gain the experience. My favorite part of the job has been helping people plan and coordinate amazing memorable events for our guests.

Fox Concepts has a great foundation for culture building within the company. For FOH management a typical work day is 10-13 hours depending on what level management. BOH work days for chefs are typically 12-16 hours a day. Fox has very high standards, many of the actions held by management on day to day operations do not demonstrate this focus. Within this organization you find many talented individuals that have a sound heart and strait head on their shoulders and often are overlooked for lesser individuals lacking in integrity with fake boisterous personas. The food quality is upheld by constant checks and remains consistent. The service staff is bubbly and personable. Staffing on both ends can be summed up by one quarter of the staff is bought in on hospitality and care about their job knowledge and training and do an excellent job. The other half are their for a job and do very  well, the remaining quarter of them are detrimental to the success of the team and sometimes last longer than they should but usually are weeded out.

My manager was a horrible micro-manager!!! I spent more time replying to emails asking if I did something than actually working half the time. She could easily look and see if I did it so she wasted not only my time but her own. They did not listen when asked for feedback. Over-worked and under-compensated specially when they would ask for updates and then not even listen to the answers. Poor management all around - from store level all the way to corporate. Co-workers were OK but not a "team" feeling. Operations did not communicate well to corporate and communications between stores and corporate were almost non-existent. No insurance benefits for anyone part time, and they did not give full time positions unless you were in management or corporate. I learned that people that work in the hospitality industry work in that industry because they are generally not smart enough to find jobs anywhere else! The only thing I liked doing there was my actual job. Best day of my life so far was the last day I worked there!

If you enjoy wearing a target on your back; enjoy! No matter how much you're willing to do, something tends to go wrong (typically something as systematic as limited stock, kitchen errors, being sat sporadically, etc.) and you ought to expect that at North Italia you will be held accountable as a scapegoat. In recent months, many loyal and determined servers have been fired as a resolution to guest complaints that typically have little to nothing to do with service, but hey corporate sees that management has addressed the issue. 

This has caused restaurant culture to freefall into a rotten state. Expect to work off the clock for additional sidework that you'be completed up to demand throughout your whole shift, and expect this to be communicated aggressively and incoherently. 

Unfortunately, the team is your fellow servers; once you make a humane error or face something you couldn't do anything about, expect a write-up and management to turn heel.

Once again, great pay...decent, but not great benefits.  They lure you into the company with false hopes and promises of a great company culture, awesome pay and a work/life balance. Almost like a cult...meet the long tenured employees and you will get a sense of what I mean.

Only one out of the three applied in my opinion.  Corporate management are strictly about the bottom line and have no problem working their management team to the bone with little to no regard to their physical (or emotional) well being.  

They have no regard or compassion for hourly employees.  They are simply pawns in their eyes and offer false hopes of advancement to lure them into this concept.

I can honestly say that in my years as a chef in the industry, this has been the worst experience of my life.  I not only sacrificed my health, but my family as well.  At least they paid well right?

A good challenge for a person looking to use their problem solving and team building skills to help their staff to the utmost. Start at 9 a.m. build your list, review your staff, set daily specials and get busy making a day in this new American restaurant happen. Educate your servers on specials, purchase food conscientiously and be the captain of the ship throughout the day. At 10 o clock close,  clean up and check out your staff, write the communication log, finish up invoices and call it a day.
Work with a unique and talented staff, learn with a strong management team, Be challenged every day in unique ways, there will never be one day like the next. But take home the feeling of creating excellent food and excellent service for happy guests every night.

Top Job Titles	Average Salary
Sous chef 20 salaries reported	$66,850 per year
Restaurant manager 10 salaries reported	$68,800 per year
Executive chef 5 salaries reported	$101,000 per year
Line cook 4 salaries reported	$18.38 per hour
General manager 5 salaries reported	$98,000 per year

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