Not for Passionate People
Pastry Cook I (Former Employee) – Phoenix, AZ – August 15, 2017
Don't be fooled by the job description. It sounded like a cool gig to me but I hardly ever got to do anything that I was told that I would be doing, and I've been there for a year (my last day is in less than a week). The schedule doesn't come out nearly enough in advance to have a life outside of work and will change at random. You'll be guilt-tripped for asking for certain days off, and even if they're approved, the chef won't check to make sure you're scheduled off on the correct days. If you want to advance your career in pastry, go somewhere else. The details for the Pastry 1 position are for a high level pastry cook, but they actual work you do is entry-level. I've personally done more at the bottom rung at other places than the top rung here.
Free food, decent coworkers
No one really cares, scheduling, dirty kitchen, stagnant career choice, micromanagers, low wages, low raises