Large company with room to grow
Sous Chef (Current Employee) – Las Vegas, NV – April 26, 2016
Working for Aramark has not been the best experience for myself. I am a very hard worker and always do what is asked of me, which I believe has led to my being taken advantage of. I was hired to be a grill cook, but was put on the overnight prep team (for a few weeks), where I have been stuck although I have climbed the ladder. I became the Saucier for the company where my pay was not compensated for six months, despite repeated attempts to receive the appropriate pay for the job title. In my time here we have lost several Chefs due to their being mistreated by the upper management, which gave me the opportunity to work my way to a Sous Chef. I have learned a lot in this position, but the lack of communication between management is horrific. I have been denied every request off since I have started over 14 months ago, though other management have had multiple vacations in my being with the company.
I cannot say that the job has been all bad, as I have learned a great deal in the likes of large batch cooking and mass production. I have also gained great experience in heading up a team. My staff tells me that I am the most respected Chef at our property due to my work ethic and willingness to teach all that I know. They look up to the passion that I show.
Health Benefits, Free Food
Lack of communication, Denial of all requests off, Proper product for daily menus are never on hand