The Cheesecake Factory
Happiness rating is 67 out of 100
3.9 out of 5 stars.
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About The Cheesecake Factory

The Cheesecake Factory was the only restaurant company recognized on the FORTUNE 100 Best Companies to Work For® list in 2021. This marks the eighth year in a row that we have had the honor of receiving this prestigious award. As America’s favorite restaurant, The Cheesecake Factory is always looking for talented, passion-driven people to add to – 

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News & Updates

April 22, 2021
In 2020 alone, we supported more than 720 local non-profits near our restaurants, donated more than 20,000 meals to frontline workers and local organizations and saved more than 4.27 million pounds of CO2 emissions, equal to taking 500 cars off the road. That’s being #soCheesecake
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Our Top Priority

The Cheesecake Factory has been voted as one of the top full-service restaurant brands for quality and for making consumers feel safe during COVID-19. True to our Mission statement, absolute guest satisfaction is always our highest priority. We know that means providing a safe environment for our guests to dine and sourcing the best ingredients and people to prepare them. Our top priority is to ensure the health and well-being of our staff, managers and guests by following the guidance of the CDC and local health departments.

Our Story

The Cheesecake Factory story begins in Detroit, Michigan in the 1940’s. Evelyn Overton found a recipe in the local newspaper that would inspire her “Original” Cheesecake. Everyone loved her recipe so much that she decided to open a small Cheesecake shop, but she eventually gave up her dream of owning her own business in order to raise her two small children, David and Renee. She moved her baking equipment to a kitchen in her basement and continued to supply cakes to several of the best restaurants in town while raising her family. In 1972, with their children grown, Evelyn and her husband Oscar decided to pack up all of their belongings and move to Los Angeles to make one last attempt at owning their own business. With the last of their savings, they opened The Cheesecake Factory Bakery and began selling Evelyn’s cheesecakes to restaurants throughout Los Angeles. Through hard work and determination their business grew to a modest size and Evelyn was soon baking more than 20 varieties of cheesecakes and other desserts. With great foresight and intuition, their son David decided to open a restaurant to showcase his mother’s selection of cheesecakes. Somehow he just knew that guests would enjoy a restaurant with an extensive dessert menu. It was 1978 and he opened the first The Cheesecake Factory restaurant in Beverly Hills, CA. The restaurant was an immediate success and today there are more than 200 The Cheesecake Factory restaurants around the world that share the Overton’s commitment to quality and spirit of innovation and hard work.

A Day in the Life


A number of efforts are underway to help us communicate to and engage with our staff members regarding sustainability. Our internal magazine -Slice- features a recurring sustainability section. We realize that our staff members are in the best position to help us not only identify potential sustainability improvements, but also, to help us implement them. Our partnership with our staff members seeks to engage them in helping us become more sustainable, including by offering them venues to communicate their ideas to us. Continuing to better engage our staff around sustainability will be a vital component as we move forward with our program and look to reach our goals.


Our customized selection process enables us to select the best talent in the industry, matched to the right position. This approach, combined with our dedication to the growth and development of our staff members through innovative training and learning, is a significant factor in our industry-leading retention levels.


We are committed to celebrating the diversity of our staff members and respecting each staff member as we work together to achieve excellence in our business. For more than 10 years, we have supported the Women’s Foodservice Forum, which provides a platform for our female leaders to focus on their professional development. We continue to increase the percentage of women and minorities hired into management and promoted into senior positions. In addition, recognizing that a large percentage of our staff members in our bakery facilities and in our restaurants are not native English speakers, we provide many of our communications and materials in Spanish to ensure that we are effective in our outreach. We are also piloting a program that provides English as a Second Language training.