Baker (Current Employee) – Lakewood, CA – January 16, 2019
It's an okay job. Definitely not a forever job. In my opinion somethings need to be looked over. The core values of this corporation are good at heart. The management team is good, The hardest part about working here is dealing with the guest but, that's also the best part.
Rancho Bernardo - Service Manager (Current Employee) – San Diego, CA – January 15, 2019
Work environment at souplantation is Fun, Active and need to have full energy. When a very important crew member role calls out or no show impacts a lot in the restaurant and most of the time we cant find someone to come in and will have to move people around that are crossed train. The crew enjoy working at this location because of the atmosphere and guest flow. Time fly's when really busy, lines are always out the door depending on the location and size of the dinning room
very hard to call out when sick or family emergency.
General Manager (Former Employee) – San Diego, CA – January 1, 2019
The company simply is stuck in the stone age. The are hyper focused on things that don't matter to consumer and cause employees and management unnecessary stresses. There marketing is geared to old customers who are already loyal and but also are elderly. They need to reinvent asap and fire the 35 year plus lifers!
Cashier (Former Employee) – Northridge, CA – December 4, 2018
This was my first job, and I can say that I was completely taken advantage of. They ask you to work long hours and make you feel bad for wanting to take your mandatory break. Managers are creepy and probably do drugs.
service Manager in Training (Former Employee) – Santa Clarita, CA – November 23, 2018
I was hired as service manager with 4-6 week of training in which I did not learn nothing but frustration. when I ask question I was told to look or find the answer in the training manual. I was transferred to another location in North ridge where ther was no training the managers were very abusive and their language was vulgar even a GM at this location use F word frequently, i think it was a waste of time for me with this company,
Soup Bar Attendant (Former Employee) – San Diego, CA – November 15, 2018
From my experience I felt as though the hard work I had consistently put in day to day at the restaurant was underappreciated, and beyond that management showed clear signs of disorganization in most regular work days. However I did enjoy the coworkers I would see everyday and the synchronicity we developed.
Server / Dishwasher (Former Employee) – Kearny Mesa, CA – November 4, 2018
Very fast paced, stressful, hard working environment. whatever your position, you cannot slow down. If you can keep up, its ok. Especially of you can earn your way to work as a server. as a server you may receive tips and keep them if you do. anywhere from 30 to 60 in tips daily up to even 100 dollars in one night of you are lucky.
great discounts on food any time, servers keep tips
LEAD CASHIER (Current Employee) – Los Angeles, CA – October 26, 2018
Love working here very fast nice customers. You can easily move up from front lead to baker. You get your hours manger is pretty fair. I would recommend this job for a fresh out of high school graduates.
Cashier (Former Employee) – Los Angeles, CA – October 9, 2018
it was always stressful and management was never there to help or assist when it was needed the most. I would go the whole day without a break and I was not allowed to leave work until everyone finished their task.
Salad attendant (Former Employee) – Arcadia, CA – September 16, 2018
Poor management/training. Employees were impatient, rude and acted superior because they’ve been working at the same location for 10+ years. Way too much work expected for one person to complete and constantly getting micromanaged for even the simplest of tasks. Instead of being told what the proper way to do something, I was berated and expected to learn something the very first time I’m told something. Management/employees alike just took the job way too seriously even though they definitely weren’t making any more money by doing so. I was poorly trained for 3 days to open which was a huge responsibility and when I showed up for my first day alone, the boss was late (which was the second time in my 2 WEEKS working there) and i was stuck outside for 20+ mins so I just quit on the spot. No surprise there’s a high turnover at this location.
Cashier (Current Employee) – Rancho Cucamonga, CA – September 6, 2018
Souplantion should always be a temporary job. Trying to find a future there is not impossible but it’s not worth it. You do you’re best to show them you’re good at you’re job and you do every thing right. But never get the respect you deserve and never see results. Souplantion helps you get quick on you’re feet, become better at multitasking and get patients.
fresh food, fun people to work with, and learn food standards
Waitress/Cashier/Prep (Current Employee) – San Diego, CA – September 4, 2018
A typical day at souplantation; you come clocked in and star opening your work area such as soup, salad, dinning etc. they give you about an hr to open your area and most areas you are on your own for the first couple of hrs. Sometimes you have to prep your own food or beverages, it depends how much is left from the night before. when you have to prep a lot and you don't have enough time to open sometimes the manager comes and help you without asking, but sometimes you just have to ask for help. and most of the time they come or send someone to help you finish open. we have to maintain our areas nice and clean as we clean tables. when we are busy we star sitting people for a better service. we have a lot of regulars that go eat there everyday. we do have fresh food there and i eat there almost everyday on my breaktime.
Busser, Server, Cashier, Food Prep (Former Employee) – Laguna Niguel, CA – August 14, 2018
I learned a lot about food safety here as it is a corporate chain. Typically your responsibilities would be given to you at your time of clocking in and you would uphold them until the end of your shift. Operation of cash register, cleaning the store, assisting guests, etc.
Part time worker (Former Employee) – Los Angeles, CA – July 17, 2018
Management was always sloppy and never readily available, was to blame for a lot of unfavorable criticism from guests and customers alike, were very unprofessional with scheduling work hours and replacing workers, over all a horrendous environment if one was to look for a positive working experience.