To all food workers/hospitality industry folks, how is it working in Houston?

I’ll be moving to east Texas but will probably work in a bigger city. What are the labor laws and work life balance like out there? I’m in ca right now (not looking to bring politics and not everyone in ca is what the media portrays it to be) and the laws out here are decent. Good overtime, worker’s compensation, health insurance, pay, etc.

But either way, I’m moving to Texas. I’m just trying to figure out if I should start networking out there or if I should just plan on doing remote contracts and living there in slow season.

I’ve been a chef for 10+ years, am not afraid of a line, and can lead a team while staying creative and maintaining enthusiasm for what we do.

What’s the scene like for me in Houston?