Great restaurant concept combining food made from scratch with the efficiency of a fast food restaurant.
Assistant Restaurant Manager (Former Employee), Scottsdale, AZ – September 19, 2013
All aspects of restaurant management. I enjoyed the fast pace of the restaurant while combing full service with meals that take no more than 12 minutes to prepare. It was fun to order food through different vendors, write schedules, hire and train people. I love working with people and customer service.
Shift Supervisor (Current Employee), Charlotte, NC – November 6, 2013
Pros: free lunch
Working for Zoes Kitchen has been great! The place has a positive vibe, the managers are great! If you're looking for advancement, if you fit the match consider yourself advanced. My co-workers are dependable, always on time and love their job as well. Being a shift leader has really taught me a lot working for Zoes.
General Manager (Current Employee), Katy, TX – July 7, 2013
Pros: free employee meals and paid vacations
Cons: healthcare cost and no 401k
Zoe's Kitchen is a great place to start ones career. The company is growing rapidly so the opportunity for advancement is there. The pay scale is low and the benefits are very average. No 401k provided. Great people to work with and work for.
Shift Manager (Former Employee), Cinco Ranch, Katy – May 28, 2013
Pros: free meals
Cons: management, lack of pay, lack of hours, unprofessional attitude from other shift leads
Zoes promotes a Work/Life Balance that quickly disappears as soon as you're hired. The Managers will change shifts on you quite often, even a few hours before the end of the day. No set schedule,and management plays favorites to choose who gets the most hours or weekends off. I was lied to in the beginning about how much I was going to get paid because – more... I used to run an entire retail chain by myself. When I confronted my management team they told me they never said that they would get me more, and that I was "mistaken". The management team I had above me worked in the food industry for over 15 years (they said) but I later found out they had no clue on how to run a business. I worked 25 miles away, and often showed up to work when I was told to go home because there was a scheduling conflict. Anyone working at the time could have called to let me know. They didn't. I was promised we close at 9pm, and would be out by 9:30pm. Truth is, when you're closing, expect to be there until 11pm to 12. The latest I ever got out was 1am. We had over 5 people quit the first two weeks we opened. This put a strain on running things smoothly. More times than once a week we would have customers get up, get their refund and leave because of an error in the kitchen, error on their order or because their food was too cold. It's fun at first, but after a month it's old. – less
Hostess/Cashier (Former Employee), Birmingham, AL – October 18, 2012
On a typical day I would take peoples orders at the cash register. Or if a customers food was ready I would bring it out to their table. When I was not dealing with customers I would be making sure the restaurant was nice and clean, including the restrooms. I helped refill the dressings and assist making the pita chips. I really enjoyed working with – more... all of my co-workers and I got along with all of management. – less
great friends with co-workers very positive working enviroment.
Chef / Barista / Waiter (Current Employee), Sheffield – February 5, 2013
my job is great I have a perfect relationship with all staff and can relate with each of them individually and when its time to work i can push each of them to get the job done with no hard feelings afterwards.