Tocaya Organica Employee Reviews

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3.0
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Poor Management
Kitchen Manager (Former Employee) –  Playa Vista, CAOctober 2, 2019
As an employee you do not know who you can trust. It is competitive. Poor management can play a big role on the mistakes people make. More supervision is required from the directives.
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3.0
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The most enjoyable part of the job was getting food out to people and getting thru the rushes and tickets we got.
Line Cook (Former Employee) –  Manhattan Beach, CASeptember 10, 2019
I personally liked tocaya at first but then towards the end of my employement everybody there was just intoxicating. It’s like if they don’t want you to move up.
Pros
You gain a lot of experience and knowledge
Cons
Hard to move up the chain.
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5.0
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Overall a good place to work
Director of Facilities Management (Former Employee) –  West Hollywood, CAAugust 22, 2019
I liked working in the fast paced environment
Felt good to make a difference. if you want to be challenge
This is the place to work. They are going places.
Pros
The people
Cons
Health care
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1.0
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worst management.
cashier (Current Employee) –  Los Angeles, CAJuly 27, 2019
the amount of disrespect this place has is amazing. management is horrific they dont care about your concerns. upper management is hard to reach and work with, impossible to transfer. the job is stressful and they pick favorites. very hard to move up within the company. no matter how hard you try they feed you lies to shut you up. worst company ever.
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1.0
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Stay clear of this trap.
Kitchen Manager (Former Employee) –  CaliforniaJuly 13, 2019
This job is like that fake friend you have that promises you he will be at your house by 8 but ends up not coming. Two weeks later you find out your friend is pluggin your mom every second Wednesday of the month pushing your family to consider divorce... Miss you mom
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2.0
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Horrible
Cashier (Former Employee) –  La Jolla, CAJuly 11, 2019
The turnover rate here is INSANE. We went through 2 GMs and 2 chefs within 5 months, one of the supervisors was acting GM and she was amazing! Unfortunately, she was leaving right after I had left. She always had our backs and actually cared about both FOH and BOH and did whatever she could to helps us while having a smile on her face and treating us with respect. The management above her was very flawed, you could tell because the way the company would always change things and fired people without blinking an eye. One of the supervisors was a complete spassball. She would stress everyone out for no reason and it was just an awful vibe when it was her shift to run (which she could never handle). She was one of the reasons I quit, also I heard she had started making the schedule and it was falling out apart. Another reason I quit was because they had been open for a little over 6 months and they still couldn’t get their act together and it was just too much. Especially with the best supervisor leaving, there is no reason to stay. Do not work here unless you want your happiness and sanity ruined.
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1.0
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Buyer beware
Kitchen Manager (Former Employee) –  West Hollywood, CAJune 13, 2019
possibly the worst job i have had ever, they say they care about their employees but the honest truth you are expendable, people get fired all the time and for no reason or just because ownership feels you are challenging them. You cant improve the place as much as you try because ownership thinks they know everything and according to them they have over 100 years of restaurant business experience so they are never right, product is always short we constantly fall behind on payments to vendors because accounting looses invoices on the regular; just overall unorganized. good luck if you decide to give it a go. worst thing is nepotism runs the company your GM would probably be their ex dog walker or favorite barista.
Pros
free food
Cons
no benefits, no pay increases, management
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1.0
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Horrible Management
Line Cook (Former Employee) –  Toluca Lake, CAMay 26, 2019
Training is unorganized, little to no direction and people tripping over each other. Management is comical and people would just disappear mid shift.
They would rather have people working the line that have zero experience than seasoned professionals. If you want to assemble precooked items this is the place for you, if you actually know how to cook don't even think about it.
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1.0
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Not the best.
Team Member (Former Employee) –  Los Angeles, CAApril 26, 2019
Tocaya claims it’s a forward thinking company motivated and devoted being better. But while working here it felt as though no one actually cared about anything other than money and influence. There is no job security. They fire their managers and senior corporate level employees on whims. Nepotism runs the business allowing less than stellar people to be in charge and make demands that are next to impossible to achieve. But at least it looks cool and they drop a lot of money to make each restaurant nicer than the last.
No training, no care. Also hourly employees don’t eat for free. God speed they get it together.
Pros
The crew is dope.
Cons
Everything else.
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1.0
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Disappointing
General Manager (Former Employee) –  San Diego, CAApril 22, 2019
Company needs to get it together. No real direction.
Nepotism rules the company, needs to change or they will be in trouble soon. The growth of the company is definitely way ahead from where the company is at. Too many "bosses".
Pros
Free food
Cons
Chaos
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3.0
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Glass ceiling
Prep/Dishwasher (Former Employee) –  San Diego, CAApril 22, 2019
Tocaya were a great Resturant to work in, in the beginning. 4 months after opening my hour were cut from 90 a pay period to on 26 to 30.

And the original chef, got fired at the six month period.
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3.0
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no proper training
Kitchen Manager (Former Employee) –  West Hollywood, CAApril 3, 2019
There is one chef for the brand and he does not take the time to properly train all kitchen managers; instead tells you what to do over the phone and then yells at you when he shows up, constantly changes the recipes without telling you and talks behind your back to line staff about how changes where not approved; inventory is continually missing because although the company is growing it is also not very organize when it comes to orders or production. Ownership is no better they constantly change their mind mid service on how things should run and that creates chaos with service. A lot of favoritism everyone knows someone and that is how they got the job and many upper management have never run a restaurant before; one of them was a DJ before go figure.
Pros
free lunch, staff is friendly
Cons
unorganized management
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2.0
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Not for me
Cashier (Former Employee) –  La Jolla, CAMarch 28, 2019
It was actually great working here at first, i met a lot of new and interesting people. i felt good energy for a good three weeks, then things kinda started to drift and i noticed that the managers don’t really talk efficiently. it felt a little more dark over time and boom i have no hours for two weeks. a few days later the gm and a supervisor gets fired, now they need people to work doubles on the regular.
Pros
the food but not anymore
Cons
very poor management
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Overall rating

1.9
Based on 15 reviews
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2.1Work/Life Balance
2.2Compensation/Benefits
1.5Job Security/Advancement
1.5Management
1.9Culture