Food Prep (Current Employee) – Fort Lauderdale, FL – January 19, 2017
When I first started working there it was a great job now that they have new unorganized supervisors who have no clue about that line of business it's horrible and I rather move forward with my life at a less stressful and more organized job.
Driver (Current Employee) – Atlanta, GA – January 13, 2017
When I punch into work, I locate a dock in order to obtain my equipment to my flights. After which wait to gate safe to secure and dispatch send me off with a driver helper to my proper gate. The hardest part of my job is to make sure I do not get any delays and cater each flight with the right products. I enjoy servicing flight attendants so that they can serve millions of passengers. After catering flights I go back to unload truck to load truck with products to cater flights.
Ops Supervisor (Former Employee) – San Antonio, TX – January 12, 2017
Work is fast paced and high stressed but for the most part I enjoyed working here. Management and employees were great. Military family so I didn't use healthcare benefits but vacation and sick days were good. The pay was good starting out however if employees get a raise one year management gets a raise the following year which has taken quite often. I have received exceeds expectations on my evaluations.
a typical day would consist of waiting around trying to find supplies to work with not enough people so had to work 2 station when you were finished you were not allowed to help someone on another station
Operations Supervisor (Current Employee) – Inwood, NY – January 4, 2017
Busy schedules, a lot of people rotation, HR is great!! the best HR ever, Co-workers in general, are okay, the hardest part of the job is to work in the cold temperatures. The positive part of the job is the benefits and lunch is a perk.
Customer Service Rep (Current Employee) – Atlanta, GA – December 15, 2016
A typical day for me at Gate Gourmet would consist of me coming in checking with dispatch to get the flights that I will be catering.Once that is done I proceed to a computer to locate my flights on the kitchen floor. After locating my flights I then go and make sure all of my carts are there for the flight. I make sure that the flight is iced and the meals are with the flight so that the passengers on the plane will have cold beverages to drink and food to eat on there commute. I return back to the kitchen to offload my truck. I then head back to dispatch to get more flights and repeat the process in a safe manner. Safety First.
Paid weekly and works through a union.
A lot of non stop movement and barely a chance to eat.
Manager (Former Employee) – SAN/SEA – December 3, 2016
Management has to learn how to care for employees and understand their people. Human factor is not relevant to many of them which makes for a bitter work environment. Overall - the pay is above industry standard for the line of work and the benefits are fair. If they can get the employee treatment thing down, this would be a great place to work. The employees are dedicated and make the work fun. I managed/supervised two stations in my time with them - San Diego and Seattle.