Director of Catering (Current Employee) – Confidence, WV – September 8, 2016
company has a history of growth and personal development. but not always supportive of management and line lever staff. good benefits, pay adequate but no incentives for going above the basic job requirements
Teller (Former Employee) – Denver, CO 80204 – August 21, 2016
A typical day at Centerplate never failed to disappoint as it is a company based out of then Invesco Field at Mile High, currently Sports Authority Field in Denver. My favorite part of being a teller there was counting the large amounts of cash in the vault during Broncos games, concerts, and various other events. The hardest part was the staggering volume of work that it takes to count a stadium full of cash and credit cards, involving a lot of late, late nights. Management was difficult because it was imperative and absolutely necessary, as to be expected.
I have known my boss for many years and love most if not all of my co workers but because we are so short staffed we are pushed so close to our breaking point that we begin to hate each other (This is just at the Water Country Location)
AGM (Current Employee) – Daly City, CA – August 14, 2016
Great GM wonderful learning experience in the 18years working for them from supervisor,training new staff it is agree at place to work and learn if your up to working hard to be the best in concessions
Learned how to run large volume events
Couldn't move up in the company. Trained others who did.
Great work environment, exceptional management team.
Concessions Area Supervisor (Former Employee) – San Francisco, CA – August 3, 2016
One of the best companies to work for given the management style and the team environment. As an Area Supervisor, your job is to assist the Concessions Stand Managers prepare their respective stands for opening. Area Sups are to assess the functionality of all food/beverage equipment and issues pertaining to the 'look' of the Stand and surrounding areas within your charge.
The strength and image of the ball park revolve around the concessions work force, as they have the most direct exposure with the paying public.
The hardest part of the job is preparing the stands prior to opening. And the most enjoyable part of the job is when the Line Cooks, Preps, and Cashiers are all on the same work ethic. And of course the ability to sneek a peek at the game.
Value added benefit is working at one of the premier MLB parks.
Assisting guests who cannot control their alcohol consumption.
Banquet Captain (Current Employee) – Lucas oil stadium – July 21, 2016
The chef is a horrible human. Being he is hated so much someone put mice on a plate of banquet food that was served to a guest. I don't know if all centerplate operations are like icc\los so I don't want to say all locations are like this one I really hope the are not.
Chef (Former Employee) – New Orleans, LA – July 20, 2016
A days work of the job would be to first, take all bagged products of food, especially meats and gumbo, and place them all in a cool place we called the cooler. I would also do what we called a first in-first out process. Next, I would check all date-dot lables and make a list of what food products I needed the most and what food products I needed the least. Last, I would send my Lead Chef a list of what was needed and he would inform me how much food I had to cook or stock for a lot of events at the Super Dome and the Smoothie King Arena. I loved working their because we worked as a team and had fun at completing tasks.