I agree with what Vic and kirayng are saying, but only to a point.
Disclosure: I am a sous chef at a corporate chain restaurant. I have worked both indie and chain and I feel they both have their advantages.
Most of the points made are sometimes (even often) valid, but I have to disagree with the final conclusions. It really depends on the chain you are working for. I have the good luck to work for a chain (earls) that believes in fresh prepped food...