BUCA

Amazing place to work, with deep culture about food and hospitality.

Starting my day with wine list checking, eventual wine and food pairing.

Training Staff with eventual new wine product, training of italian food and wine culture.
Service was the most enjoyble part, expecially when there is the moment to share culinary culture is alewys a emotional moment.

Upper management does not listen. There's an unbreakable hierarchy and favoritism in this place. Chefs think that they are above you and will treat you like a slave if you need to get sponsored to work. Coworkers are great and enthusiastic, but they also just suck it up for gaining work experience to quickly find an exit opportunity.

The company is directed in a manipulative, unethical way. Chefs are ill-tempered. Poor communication between front of house and back of house management resulting in inappropriate animosity from chefs towards FOH. Sadly not a safe workplace or company.

Its a busy place though, but once you have 2 member team to manage the dishpit, it feels ok and workable. pay is sustainable, hours are reliable, good management and great team

Buca is a hard place to work but if you can make it there the world is your oyster after,  because the skills and knowledge that a person aquires at Buca is unparalleled to anyother.

They lie and say it’s full time and don’t give hours send you home early they say you get benefits but you don’t it’s less than part time don’t work here unless you enjoy wasting time management are terrible unorganized 

This company is horrible , avoid at all cost. It is a toxic work environment and the chef has no idea what he is doing, There are so many better companies to work for, AVOID THIS PLACE for your own sake. 

Typical fine dining restaurant that is serving typical fine dining food. My particular Buca location has server assistants who seem to not work during busy times and still get the same tips.

Worked at Buca when it was number one in the country. High expectations, not the best money, but it was something to be proud of. Learned a lot from great professionals.

a very interesting restaurant, where chefs were encouraged to move around the different stations in the kitchen, which was great to be able to learn new skills.

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