Preventative Maintenance Technician (Current Employee) – Wilmington, MA – August 12, 2017
Pay is ok long hours,plenty of overtime. There is not much work life balance. Job involves servicing restaurant equipment. No organized training program. All techs are great help and only a phone call away.
grunt (Former Employee) – Salem, NH – April 29, 2016
After being bought out by hor rizon it went down hill very poor commucation with management , no pay raises , they take 60 mins a day away from you for travel then expect you to work though lunch while they get fat on the hog, just look at two of the owners in NY you will see what i mean they look like two light bulbs
Equipment Specialist/Sales Consultant (Current Employee) – Schenectady, NY – July 8, 2015
I do not have an office at our facility, I work out of my home. I travel all over Vermont, all of New York (except the City), Northern Pennsylvania and soon to be Maryland. I have learned an incredible amount of knowledge regarding commercial food equipment. Management tends to micro manage which slows processing quotes and orders. Co workers are helpful when assisting in any issue that arises. The hardest part of the job is keeping constant communication internally. The most enjoyable part of the job is seeing the smile on a customer's face after starting up new equipment or a successful repair.
Field Service Technician (Former Employee) – New England – April 25, 2015
Little to no communication Owners&Investors are money hungry and no care or real concern for lower lever staff. Zero management I mean zero poor dispatching but great dispatchers Parts department tries but company is to big for own britches. Field service techs are good but cant strive to be great because the low moral of the company They put great real business out of work with flashy money and gimmicks. I never will understand corporate business practice. People wake up and keep small business alive. If you work here their are so many options if you are willing to try and get out.