![]() ![]() I always had to put in extra work to correct the work of others or complete the job responsibilities of others that would leave before all of their work was completed. What is a typical day like for you at the company?Ī complete mess from start to finish. What is the work environment and culture like at the company? Hostile work environment, irresponsible management, needs and concerns of employees are ignored, management lacks problem solving skills, and management illegally shared my confidential medical information with other employees. What is the most stressful part about working at the company? The company cares about the environment and responsibly sourcing the best quality ingredients and participates in charity work with paid volunteer days. What is the best part of working at the company? Hard to believe this is still considered a "local" place with the profit-first feeling of everything. This is just another cutthroat kitchen job that over-corporatized a long time ago. In all honesty this "culture" didn't extend past giving water to cooks during a rush and half hearted general praise from a passing manager or chef who hadn't put in work on the line half the day anyways.ĭon't fall for the culture claims and the bells and whistles. Claims to be a "different restaraunt" that cares about employees and goes out of the way for them. Sous' were generally better at running things on the day-to-day but upper management was pretty stereotypical. Not flexible with scheduling, even after explaining my schedule/days I can work, I was constantly scheduled during times I made clear I was not available.Ĭulture was cutthroat and somewhat pretentious. Low pay for the area, and definitely too low for the workload expected, despite claiming to pay "competitively". Pretty below standard restaraunt job experience overall, especially once the facade of the company "culture" wore off. Sadly the culture only seems to apply to the average worker, but anyone with a manager/chef title seems to have thrown away those ideals. Given the companies supposed values, I was expecting this place to be different than most restaraunts in the area & in the industry. They don't do anything to fix anything - more. They all only care when you're on edge and about to walk out or quit. ![]() I've said a lot about the management but it's terrible. They say they want to hear from you and that there's an open door policy but if you try talking to them you just get a target on your back and then they get even more upset at you. Constant lies and constantly downplaying huge issues. I leaned to never rely on management when they say anything. Also eating cuts into the very minimal time you have to actually get your job done and so you often won't want to walk away and possibly put yourself into a deeper hole. So expect to eat maybe 25 percent of the days you work. You're generally alone on your station and the chefs are often not around so no one can cover you while you eat. Also you're supposed to have time to eat but good luck doing that. Then they don't ever work on it and leave it sitting on a counter for hours until you either grab it and do it yourself later in the day or you can't get to it and you run out and then they get upset it isn't done. ![]() Or they tell you that they'll help and take something from you to work on. Chefs will tell you they want to help you and to talk to them if you're falling behind, so you tell them and they get mad that you're behind and don't want to help. Probably scheduled in your station alone. But they don't let people in until the store is open and so you can't possibly catch up. See your entire station is under prepped and messed up. ![]()
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