General Manager (Current Employee) – Houston, TX – August 31, 2018
This company offers great work life balance with paid holidays off. The management encourages their employees to take vacations and enjoy themselves in order that when they are at work they are happy and productive.
Dishwasher (Current Employee) – Venice – August 20, 2018
Poor Management, the fact that the company overlooks hardworking dishwashers. Thats the main reason that the compnay loose them. You are promised advancement in positions , if you show you like to work. That's what i did. They kept me at dishwasher for a year and hiring new staff for cook/porter/Day shift positions. Also, the pay was unfair especially when catering and morning shifts work fall on you
Sous Chef (Current Employee) – Baltimore, MD – July 7, 2018
The line employees are great as well as the customers. There is not room for advancement in this company. Whatever you are hired as with whatever the pay you agreed when hires is what you will be while you are working there period. They will constantly talk about it is a good time to be with the company since they are growing and there are opportunities but it is lie. There is also a huge politics game that upper management plays that adversely affects their accounts. I have seen them let an account fail to try to drive a manager out.
Fast paced, somewhat friendly depending on location
Customer Service Associate (Current Employee) – Burbank, CA – July 4, 2018
The location I work at is pretty nice. Customers are mostly pleasant. It most of the time can get pretty hectic but it makes the day fly by. Sometimes it is so busy that you don't have enough time to finish what needs to be done. Management doesn't seem to like to hire more people and would rather over work their employees. When everyone gets along it can be a pretty fun work environment. Free food which is definitely a plus.
Cook (Current Employee) – Boston, MA – July 2, 2018
I was hired initially for a 40hr per week job that then got turned into 37.5hrs per week due to "the needs of the business." Management is unprofessional and will talk about you, your work performance, and your personal life behind your back. They also try to put staff against each other. The revolving door of staff members means that they are never fully staffed so you're often expected to do the work of others including supervisor type work without a pay raise or compensation. Asking for help is useless because it's never provided and they try to shift the blame onto you for not getting your work done. The only good thing is that its Monday through Friday with weekends off. However if you're expecting to grow within the company or build up your skills try aramark.
Executive Chef (Former Employee) – Arizona – May 30, 2018
Wished the GM would listen to the employees or at least the chef. Great company and great Area Managers. Hope they're able to expand into the Arizona Market. Please stop bringing people from California to run Arizona kitchens, they have no idea about current trends in the region... Avocado doesn't go on everything.
Chef Manager (Current Employee) – Columbus, Ohio – April 19, 2018
I started out as an hourly employee and was quickly promoted to management after sponging off of several chefs and i am blessed to get the opportunity to be salaried with this company. However the new cbord system is not a fit for what this company represents, its crammed down our throats. When clients want a lower subsidy the chef manager has to be under the microscope constantly. Overall i would say this job has taken 10 years off my life. Stand clear unless you are fortunate enough to have a client that understands and appreciates what guckenheimer stands forand is willing to pay that loss for the services.
Compensation, benefits, hours, hands off management
Job (Former Employee) – Canonsburg, PA – March 28, 2018
The chef at the location I worked at was degrading. He was a jerk! Thought he was better than everyone else. Everyday was stressful because there was always way too much work for one person on each station. It was a horrible work environment everyone so miserable because it was so streasful. Company itself is great.
Lead Staff (Former Employee) – Omaha, NE – March 25, 2018
Quality clientele, tips well on top of high hourly pay. No benefits even when worked overtime for a long period of time, due to company policy loop-hole of PT food service employee. Stringent corporate rules, makes for a quality product. Room for advancement and then benefits when hired as FT non-serving emp.
Reported to a Non Guckenheimer manager. Stressful enviroment
Food Service Director, Business Service (Former Employee) – Phoenix, AZ – March 14, 2018
I went to work at 6am to open up the food court kitchen for the employees. We had a group review with all the employees to review the menu for the day and see if there was catering for that day. I set daily goals and weekly goals. This group meeting also gave each employee to ask questions. A positive, relaxed, work environment.