Corner Bakery Cafe Employer Reviews

At corner Bakery, it's always an upbeat fast pace environment where you are given the chance to show your abilities and for future advancements within the company. Staff always there to guide you. Defetnally a new working experience if you want to start in the restaurant business.

Corner Bakery Cafe and I grew up together.

Training & Development professional with experience in both instructor and self-led learning programs for hourly employees and management in the restaurant industry. Skilled in course design and facilitation for adult learners with an emphasis on experiential learning. Proven ability to meet or exceed brand – more... initiatives and to support company goals using training, operational systems, communications and other diverse materials and methods. Abilities include:
Instructional & Curriculum Design
Training Delivery and Facilitation
E-learning/Distance Learning
Project Management
Graphic Design
POS & Other Technologies
New Restaurant Opening Systems
Culinary Skills
Food Safety Science
Supporting Initiatives:
Risk Management, Human Resources, Marketing, Food and Beverage, Operations, Accounting and Purchasing

New Cafe Openings
Opened 54 Corner Bakery Cafe locations as training team leader (1997-2005)
Saved $40,600 per cafe opening. Wrote and managed new cafe opening training schedules, materials, guides and support documentation including budgets (2004-2008)
Employee Development
Decreased and sustained hourly employee turnover at a yearly average of 75%, with the mid 2010 turnover at 48%. Designed and wrote all training materials for the hourly employee Career Path. Materials include all training guides, job aids, orientation materials, career path components and systems
Manager Development
Reduced management turnover to under 25% over the last five years; an industry leading standard. Designed, wrote and lead team projects to produce the “Stepping Stones” development program for all management levels from Shift Supervisor to Cafe General Manager. Stepping Stones include:
Key Employee and Catering Supervisor programs
Shift Supervisor & Manager: initial training, continued development and promotion preparation
General Manager: orientation, first 90 day plan and continued development
Created, wrote, and facilitated various Continuing Education programs with pre and post assessments and learner testing, including “Train the Trainer”, Coach and Develop, Performance Reviews, Conflict Management, Teamwork and Communication, Culinary Topics, Sanitation Certification and Safe Alcohol Service
New Manager Conference: manager, host and learning subject facilitator (2004-2009)
Managed the Management Training Program in the field (1997-2007)
Developed and supported the Area Training Managers

Operational Support Programs
Increased company average Ecosure scores from 83% in 2004 to 91% in 2010: and achieved the highest ranking among all Brinker concepts from program inception to 2006. Designed, wrote, and implemented the SAFE Program, encompassing the Ecosure inspection program, safety programs and field communications
Increased guest count and reduced ordering and meal delivery times by leading teams and projects, designing materials, managing schedules and supporting both the Point of Sale transition (2007) and Kitchen Display System testing and rollout (2005)
Information Technologies Initiatives: credit card legal compliance, building and managing content on the company intranet site, POS updates and wrote the POS support manual
Marketing Initiatives: job aids and communications
Food and Beverage: Systems for product testing, support materials, operational systems, results reporting, job aids, training guides and more. Includes a complete redesign of recipes and culinary materials
Facilities: assisted in the design and rollout of cleaning and maintenance programs
Franchise: designed the Franchise Sales and Welcome presentations
Developed and conducted HR and Operational audits for units
Organized and conducted Employee and Manager Focus groups – less

If you want a job that doesnt care about your personal life this is the place for you.

You wear many hats in this company but overall you will become a much stronger manager after working here. This company has great potential.

corner bakery was a very busy place but it is a wonderful place to work everyone is very nice

A typical day at work was exciting, most customers were respectful and the customers that were not, my coworkers still brightened my day. I learned that if you smile that will make others notice that your happy with your job even when your having a bad day. I also learned that at work you have to be quick paced and full of energy, if not the job can – more... get stressful. The hardest part of the job was when the managers were rushing everyone soon as we got more customers around lunch time but as days went by i adjusted to the rush and it became fun. The most enjoyable part of the job was walking in every morning and starting a new day. – less

I was hired when the location just opened up. Eventualy worked my way up to opening cashier. Wonderful employees with great attutudes. My hardest part of the job was trying to advance and learn differnt positions, I was unable to experience other positions that I wanted to try. But over all a great place to work.

I was hired for part time, but I ended up only getting about 4 hours a week at the most. The worst part was that though management saw my potential they didn't do anything to help me advance in the restaurant. To top it off they kept hiring more part timers that got measly hours like myself.

This is a friendly establishment with great food and customer service. The team is fun and management is very understanding toward the employees and try to accommodate our needs. I enjoy interacting with customers on a daily basis.

A typical day starts at six am and once clocked in work is in full gear. Lots of things to do not a lot of time nor help my co-works help out towards the slow part of day and we all work together its hard to get everything done when things get missed the night before. When everything is done and everyone loves the food and excited about us that is rewarding.

This is the job where I cut my restaurant management teeth. One of the hardest jobs, but I learned how to effectively manage a staff here.

I always opened. My shift was from 4:30 to 1 p.m. on the schedule, but often stayed till 3 to help the night shift. I ran 1/3 of the restaurant and provided all the baked goods for the other 2/3. I started by baking all the baked goods needed for breakfast: bacon, sausage, sandwich breads, croissants, and bagels. I then would put away the supply truck – more... that came everyday. Next I set up the dish washing area: sanitizer buckets, towels, chemicals for the dishwasher and installed a clean filter. Next I did the morning bake sheet of all the baked goods needed for my shift. This included cookies, pastries, breads, sausage, bacon, hashbrowns, and nuts needed for salads. After this I made between 40 and 160 sandwiches a day, as well as cutting lemons and cutting/baking croutons. After I finished baking I would do dishes till caught up then help out up front with serving, exposition and busing. I learned to think on my feet and prioritize so noone was ever without. I observed each station constantly so I would be ahead and had their product finished before they asked for it. Management gave me complete leverage to think for myself. During the lunch rush they helped out the other 2/3 of the restaurant and trusted me on my own. I had the hardest job in the restaurant. My co-workers appreciated me bailing them out and observing their needs..often they were too busy to ask me in time for what food they needed. The most enjoyable part was being able to go full speed all day long, not having to sit down. – less

a typical day at work was fast and busy
i learned ownership
co-workers was cool and fun
the hardest part of the job was dish washing
was the pay checks

Everything was very nice when I first started working there. Over the months the store deteriorated due to the lack of management. It's a very nice place, the pay is good. Hours are very good as well.

at 1st everything seemed good
sounded to good to be true looking for a better place asap im a good worker and managers see that

A typical day at Corner Bakery Cafe was busy and fast paced. I learned product knowlegde and cooking skills. The hardest part about my job is prep . The most enjoyable part of my job is cooking.