Lack of Management. Most Days Manager never is there. Supervisors have no Knowledge or training as Cooks. Supervisory Spots are Unfilled intentionally. Typical Work day is Understaffed, Day shift is Understaffed. Cooks are required to also do Prep, check in and put away Truck, and do dishes. Night shift not required to help do work. Equipment is falling apart. Vital Equipment is nonworking and not replaced. Some broken for half a year or more. No chance to promote from within. Pay is not on scale to experience.