Grill Cook (Former Employee) – Naperville, IL – October 18, 2013
Guckenheimer taught me so much coming straight out of college. I learned a lot and honed the skills that I was taught in culinary school. There was a lot of freedom to be creative and show off ones skills. The products we worked with were great quality. I really enjoyed my time with the company.
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