I've been working for Aramark for over 3 years now and a lot of what they said is true. It depends on what's more important to you, the cooking passion of constantly being able to tweak recipes because, cook with high quality ingredients and overall have a little bit freedom vs the bennies, steady hours, good salary etc.
For all that being said I work more than 50 hours a week as a Chef Manager for my location, my hours can vary sometimes but it's almost always the same days a week (unless another department needs help). There are definitely chances to move up, one of the nice things is that you can move up but at a different account. So if you are ready to move on and your Direct Report agrees sometimes they will help you locate a job (if you're willing to relocate, which sometimes the company will compensate for) in another city, state, etc. Salary I'd rather not post but I feel like I'm getting paid well for what I do.
One of the other things is that yeah I don't work with lobster, filet or clarified butter anymore but that doesn't mean I don't try and put out as much scratch food as possible. There are some things that with the volume we do it's just impossible, but not too many. I jokingly call my lunch "Chef Diet" because that's a good part of my day just walking around tasting things, working with cooks to put out the best possible meal I can.
@Chefross I kind of disagree that you can't ever grow as a chef, yes there is only so much you can learn from a corporate job like that but depending on how much you know already you can learn something from any job.
I definitely like my job (if you couldn't tell ) but there are definitely times I miss being able to just jump on the line, bang out a dish without having to worry about following a recipe. The paper work can sometimes be a pain, but it also depends on how large a volume account you're going to. My account is decent size and so there are other managers at my specific kitchen that help with all of that.
Feel free to PM me if you have some more specific questions.