I have a theory that i use for this.
There is certain places in this town that seem to advertise on a fairly regular basis for new staff. They get a bit of a red flag. Usually due to mismanagement & general word of mouth. This is a small town for this industry. If you've got a difficult place to work at & does not pay well or treat employees well that kind of thing gets around pretty quick.
There's a flip side. Some ppl in this town bounce from place to place to place complaining the whole time about how everybody is running restaurants wrong. Yet you have 10+ places on your resume. Mismanagement? Try shitty work ethic, reliability, lack of basic kitchen skills, crap attitude, no perspective, etc. I've seen the resume stack. It's not a pretty sight when you're searching for an employee.
Now, are you the great cook/chef who should be picking & choosing the best opportunity, or the latter descriptor?
Good luck to you. There are some good places around here to work at. If you can work.
Compensation: Sometimes what you deserve.
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