Porter/Server (Current Employee) – San Francisco, CA – April 26, 2017
Working as an hourly employee isn't the most glamorous, but the benefits are worth it. The hourly jobs here are really only as place holders if you are seeking something more, especially if you do not feel challenged or have a degree. The benefit of working in this company, depending on the location, you receive free lunch and snacks.
cashier / barista/ front of the house leader (Former Employee) – 1850 Gateway Drive Suite 500 – April 24, 2017
I have been in hospitals for the last 20 years great with customers great customer service work well with others and would love to work for this company I know how to grow in management been in management for the last 10 years
ADMINISTRATIVE ASSISTANT (Former Employee) – Napa, CA – April 7, 2017
I not only worked in accounting, but it was also a cafeteria within a large company and I got to work in the actual food prep and service as well. I was a lot of fun serving people you know and it was a nice change from working in the office all day.
Catering Manager (Former Employee) – Foster City, CA – March 29, 2017
Guckenheimer is a company focused on quality food and service. Its great to work with passionate people. There's a lot of growth in the company which means that there is often turbulence in the staffing situation, trying to mix experienced people with new recruits. Great job security and if you want to be appreciated for a job well done this is a great place to do it. They want to hear your ideas
Not a bad company to work for definitely not the best.
Executive Chef (Current Employee) – Denver, CO – February 20, 2017
I have worked several positions within the company and have found that all positions are very demanding and it is difficult to get everything done within the limited time frame . All in all, there is very little training and there is a lack of communication that compounds issues that occur on a daily basis.
Manager (Current Employee) – San Mateo, CA – February 6, 2017
Having the ability to enjoy weekends off and still work within the restaurant and hospitality business is a plus. Good place to learn about budgeting, P&L management and many other administrative tasks.
Catering Supervisor (Former Employee) – Atlanta, GA – February 2, 2017
As the catering supervisor my day would begin at 7am, and end as late as 9pm. That's right, double shifts are an expectation, and you have to negotiate an adequate break. I helped open one of their new properties, and all seemed great during the training period with the regional staff. I received praise from regional leadership and customers alike. I was hired for my education, and experience in the catering field. I honestly felt I was viewed as an asset.
I had high hopes for this place, as they made the opportunity look so shiny and appealing. My views of that place drastically changed once they hired the perminent GM and Executive Chef. Why they were not in place during the opening? I don't know, but they changed the entire atmosphere for the worse.
If you enjoy having no voice, being spoken to like a child, insulted, overworked, lied to about opportunities by regional leadership and flat out disrespected, then Guckenheimer is the place for you! They will lure you in with the Monday through Friday corporate hours, and no weekends scheduling. Its down hill from there. I have been a professional chef since 2010, and this was by far the worst experience I've ever had with any employer. Don't waste your time.
Executive Chef (Former Employee) – United States – January 11, 2017
Great cooks/chefs, not so great Managers and Corporate staff. The trench workers are over worked, underpaid and unappreciated. I learned that HR doesn't care about the employee just the company. Management varies from unit to unit but some area managers don't belong near a kitchen (care about numbers not about the people). Hardest part of the Job was having no say in the security of my employees even as one of their managers. Most enjoyable part of the job was practicing my craft with other individuals who shared the same passion. Worst part of the job was losing the passion due to being over worked, having no support and losing staff because they were over worked and underpaid. (see the patterns...)
experience, benefits, hours
low pay, unpleasant work environment (varies by region/unit)
Love Serving our guests in a fast passed environment and getting our clients excited about healthy eating.
Executive Chef (Current Employee) – Lake Forest, CA – November 15, 2016
Great place to work, leading the field in expanding the boundaries of corporate dining. I learned how to adapt to multiple different cultures needs and different cuisines. Enjoyed creating healthy flavorful dishes for all to enjoy. Very fast passed environment and sometimes had to come up with solutions to problems instantly as they were need. Serving our guest was my main focus and loved creating new programs and selections for an ever changing palate and changing food trends.
Got to open a new restaurant and have complete creative menu control
Kitchen Staff (Former Employee) – San Francisco, CA1 – October 25, 2016
Go there focus and willing to go through a lot of high intense work atmosphere. You meet alit of different kind people from different locations, Guckenheimer was a very fast paste job. They had a lot of themed parties for different events. Guckenheimer is a cool place to work especially if you want the experience.
Good healthy free foods
Wish breaks were longer from the type of job duties that were assigned