chef manager (Current Employee) – NJ – November 12, 2015
Working a Monday-Friday in this industry was a sell for me, but the 12-14 hour days during the week are the expectation. As a chef manager you are constantly told you have the most difficult job in the company, but they don't hesitate to throw more and more paperwork at you. This used to be a food first position, but now its all about filling out paperwork in an office for 5 hours a day.
Worked with great co-workers. Always kept busy so day went by quickly. Started very early in morning so we were out by 3 pm. The most enjoyable part of working there was to learn different ethnical groups of people. Always had meetings once a month to converse on problems that might have arisen over the month and ways to cope with them.
Meal prices based on how many hours you worked a week and very resonable.
Sometimes did not get a lunch break due to what was being made for lunchto serve to customers.
Dining & Catering Manager (Former Employee) – Washington, DC – October 27, 2015
I was not happy with my time there. I didn't have an issue with anyone for the most part. Some of the employees were spoiled and got their way which made my job difficult. The director was like a little brat. When you wouldn't bow down, you paid the price.
I enjoy the family set that that opportunity allowed me to experience. and the different food palate that I prepared for our large and diverse cliental for should small venue. learning to take on more responsibilities and planning. it was the life changing experience.
Operations manager (Former Employee) – City Of Industry california – October 18, 2015
set up routes for drivers in the mornings. make sure drivers are loading there trucks fully to perform daily work and have enough product on hand to finish all work. set up next day routes with customer notes. set out to trade meet with clients regarding driver issues and needs. meet drivers at customer accounts help with cleaning and filling if needed. call drivers mid day to see how they are doing. return to shop work on corrections and handle accountability reports before drivers get back.
CULINARY LEAD / PURCHASER (Current Employee) – Southfield, MI – October 17, 2015
large foodservice company, typical policies, benefits are decent, great team of trained chefs, room for advancement at different levels, a lot about the numbers, not too much on enforcing smaller policies, challenging.
High energy workplace for college students to dine at
Cook/cashier (Former Employee) – Springfield, MO – October 13, 2015
Depending on the day, I would perform different duties, but most days I would bounce around to each position such as pizza and pasta, salad bar, grill, deli, bakery, hot line, omelette station, and cashier. I learned how to work well with a team as well as how to better understand foreign students. I learned to communicate better and how to run the place the way the managers did. The hardest part of the job was trying to keep up during a rush when students came in and I had to replace the food as quick as I could. I enjoyed it because it was a fun environment to work in and quite relaxed. People were friendly as well as the students and parents that came in to eat.
Service Worker (Current Employee) – Longview, TX – October 5, 2015
A typical day at work is fast paced but warm. Working at Compass Group I learned how to pace myself. The management at the moment isn't the best. The hardest part of the day is coming in during lunch hour , being in the way.