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BON APPETIT
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50 reviews

BON APPETIT Employer Reviews

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Clean and friendly environment
Cashier/ FOH (Former Employee), Walla Walla, WAJune 22, 2014
Pros: free meals
Cons: no full time work
I've been working there part time for nearly 4 years now and I've never had any issues with it. I get to have free meals and everyone is friendly. Over the years I've learned to work FOH and cashier
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General
Cook (Current Employee), Longview, TXJune 15, 2014
Days are busy, learned how to deal with prideful co-workers, management was constantly fighting each other. Most enjoyable part is talking with the students.
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Fast-paced environment with helpful coworkers
UNIVERSITY CAFÉ SERVER (Current Employee), La Mirada, CAJune 9, 2014
Pros: 10 min. break before work, sometimes the manager would buy us free drinks
Cons: some coworkers are not very energetic
Working at Bon Appetit taught me how to work quickly but efficiently. I prepped food, served food, and even cooked food. I learned how to use the grills and fryers. I obediently followed my Chef's directions on how to prepare and serve the food. In rush hours, I learned how to multi-task. I continued cooking the food, serving the food, completing special – more... food requests from customers, and answering food-related questions given by the customers all at the same time. My manager pushed all of the employees and I to make great use of the time by being a team and having communication with one another. I learned how to be a team-player. The hardest part of the job would be in the beginning of rush hours because it would make me nervous, but eventually I got accustomed to it. I enjoy it because it allows me to always be busy. The most enjoyable part of the job is honestly cleaning up. Cleaning gives me a peace of mind, and I find the task very rewarding in my perspective. – less
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Great
Catering Server (Current Employee), Cleveland, OHMay 16, 2014
Overall, it is a great company to work with and has taught me various ways to properly serve food and beverage to guests. The management is organized and professional.
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Job is a job
Cashier/Customer Service (Current Employee), Redlands, CAApril 23, 2014
Pros: free food, good coworkers, good customers
Cons: no benefits, work to the bone, no new hires, lots of stealing
Throughout the day there are rushes and it gets very busy there at certain times in the day. Coworkers are fun and amazing. I am friends with most of them. Work can be fun depending on which supervisor you get. Working nights is rough. Still trying to get a better sleep schedule and still be a normal person in the day time.
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good customer service, team player
Cook / Prep (Current Employee), Colorado Springs, COMarch 28, 2014
Pros: good company
Cons: n/a
I work well with all people, use my cooking skills and give my input on menus
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Productive and a t a college
Kitchen Staff (Current Employee), Albion, MIMarch 24, 2014
Pros: free lunch while working and $5 if not working that day, flexible in scheduling, breaks from work when campus is closed due to spring, summer and winter break
Cons: no benefits for part timers, no wage increase on a regular anually basis
after punching in I check the schedule to see where I will be for that shift. Lately I been managing the salad bar area which includes taking temps on cold and hot food items, replenish any and all items on bar, keep area clean, and make sure all containers have the correct labels. The hardest part of the job would have to be keeping everything stocked – more... when its busy because we serve college kids it could be slow or busy at any given time. – less
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Cook through School
Prep Cook (Former Employee), Seattle, WAMarch 23, 2014
Pros: great management, changing menu, delicious left overs
Cons: too short shift, small kitchen, small walk in fridge, virtually no storage.
This job was a great learning experience for me because I was challenged to balance my school week and work weekend. Something unique to this position was that I worked Breakfast on Saturdays and lunch/dinner on Sundays, fully encompasing the daily meal experience. While it was exhausting being at school as a student and a cook, a full seven days a – more... week, I learned to compartmentalize between my tasks and I learned to really enjoy cooking in a fast pace, constant running kitchen, – less
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If given the opportunity to work at Bon Appetit again, I will gladly do so!
Dishwasher (Former Employee), Mountain View, CAMarch 10, 2014
Pros: free brkfst, lunch, and dinner. on the job training. educationally supportive
Cons: there weren't many "cons" at all that i can thing of at this time.
The short time I was employed at this company was very relaxing and educational for me. I was able to expand my leadership skills as well as my knowledge of the restaurant industry.
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This is a nice place to work.
Cafeteria Worker (Current Employee), Hillsboro, ORFebruary 14, 2014
Pros: free lunches, great coworkers
Cons: lots of drama
I would get to work as soon as I got there. I would start cleaning something or start stocking something. I would pretty much clean and stock until the cafe closed for the day. Then I would make sure everything was clean and put away for the night shift. I learned a lot about working with other coworkers and managers. My coworkers are very nice people. – more... I love to work with them and most of them are very hard workers. The hardest part of the job is probably the drama that goes on. But at the end of the day we are a team. We care about each other and we try our best to make the cafeteria a great experience for the Intel employees. – less
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Only Authentic French Restaurant in Tulsa, Oklahoma
French Restaurant Owner / Manager (Former Employee), Tulsa, OKFebruary 4, 2014
The quality and authentic French food and experience a diner had at Bon Appetit were unmatched.
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a fun place to work
General Manager (Former Employee), Santa ClaraJanuary 31, 2014
Pros: having fun ever day
Cons: to do more for less
the cafe was my second home and in enjoy seeing my guest everyday also I enjoy giving them nice meals that put a smiled on their faces every day. That what i live to do!
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Overworked and under payed
Cook (Former Employee), Rio Rancho, NMJanuary 28, 2014
overworked and under payed!! Unappreciated by management who was never out of the office and involved with what was really going on.
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very satisfying
Prep for cook (Former Employee), Palo Alto, CADecember 20, 2013
Pros: free lunches
typical day: prep and display salad bar. Prepare and Cater any continental breakfast and/or lunch. Learned how to prepare different types of salads. Co-workers helpful. There was no hard part of the job, what I didn't know, I was taught. Most enjoyable was serving the customers.
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Diverse.
Prep Cook, Sous Chef (Former Employee), Seattle, WADecember 13, 2013
While working for Bon Appetit, I learned how to communicate more effectively with college staff, and college students. I learned how to master my craft.
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a place for the students to grab a quick bite to eat.
Food Service Worker (Current Employee), Philadelphia, PADecember 2, 2013
Pros: free lunch
Cons: no breaks
A typical work day is usually a big rush in the afternoon when the students are hungry after class they come to bon appetit for the different variety of foods. I have learned how to prepare different kinds of food, Ive also learned communication skills, our management are friendly and fare, my coworkers are job friendly and team players. The hardest – more... thing about my job is standing all day but the most enjoyable thing is the people i work with and getting to try new food. – less
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Good job oppurtunitity with room for advancements
Dishwasher/Cook/Server (Former Employee), Angola, INNovember 5, 2013
Pros: great 3 star food
Cons: union
A great job. Good and friendly work enviroment. Nice people and great work place. My typical day at work was to run the dish room. Keep things organized and clean. I learned respect,responsibility,and hard work. The management was very proffesional and helpful. The hardest part was all the chaos during meal rush. The best part was the oppurtunity at – more... advancement with hard work and dedication. – less
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So much to learn
Employee (Current Employee), Santa Clara, CAOctober 22, 2013
Good company. Okay pay. So much to learn, different from a restaurant. People do not always want to help or show you the right way.
Management is more worried about their own job than helping their people.
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Upper Management is Corrupt
Culinary (Former Employee), OhioSeptember 21, 2013
Pros: decent hours
Cons: everything else
Real Chefs need not apply. They will bait you in with promises of a lofty title and job description, and after dragging their feet for 2 months during the hiring process, you will end up as a "Chef Manager" is a dining hall serving gruel and trying to wrangle an unmanageable staff. Upper management is a joke. You will never have a solid job description, – more... and you will constantly be yelled at for not doing your job, with regards to things that were never part of your job description. They insist that they do not use recipes because they are unnecessary. No consistency. Its all really very sad.

Only perk is somewhat normal hours. Unfortunately this seems to attract laziness in mgmt. I actually worked with another "Chef Manager" who would arrive at work, announce that they didn't feel like working today and park their butt at a desk, only to spring up when his superiors walked in, and would immediately start pointing fingers. Seriously, unless you are desperate, do not work for this company.

If you do interview, just ask about GE-3. If they explain it thoroughly, that should be enough to let you know that you can do better elsewhere. – less
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No room for advancement, low pay, too much upper management
Pantry Chef Produce Buyer (Former Employee), Intel, Ronler Acres Hillsboro, ORSeptember 12, 2013
Pros: hours are good if you have a family
Cons: no room for promotion, low pay
Work place not always stocked with supplies you need to do your job. Management is inexperienced, no management training program to promote within, once hired it is very difficult to get a raise or move up or out. Way too many layers of upper management that micro manage kitchens and they don't know how each kitchen works, or will be flexible. The everyday – more... workers make the job worth coming into, most tend to band together as a team to help each other out. They also seem to be moving away from Farm to fork principles, it was left upto each individual kitchen to seek out farms, other wise it was Sysco and duck – less

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