Aramark-alkalmazotti értékelés erre a pozícióra: Executive Chef
Executive Chef122 értékelés
122 értékelést találtunk a keresésnek megfelelőenMind a(z) 17 664 értékelés megtekintése
Az Indeed által kiválasztott leghasznosabb értékelés
Long days spent with lots of excessive paper work and not enough talented staff. Equipment that had not been replace or maintained properly. When time off was there the area to explore the area was great. Fun meeting lots of travelers and locals in the area.
Unorganized upper management applies unnecessary pressure to the operation. Contracted employment can lead to uncertain job security. Operations run on minimal associates.
Free lunches, weekends off
Takes months to get through the hiring process, which makes things extremely difficult for all parties involved.
Based on the account you are at a typical day would be getting opened. Printing recipes, all sheets. Prepping and planning for the day. Making sure products are delivered timely.
multiple hats you have to wear as an manager and muliptle "focus" points you have as an company.
Opportunities to create within boundaries decided on by company and/or clients. Benefits and schedule depending on work location. In most cases, nights and weekends off.
Nights and weekends off.
Strict company standards that many people find excessive.
Overall a great company,I began at USC and things were great, was asked to take over a new opeation at Cal State,Fullerton; after three years there there were changes in management at the senior level and I did not agree with all new changes, culinary was redirected and became mediocre at best, felt i was better trained and needed to prove my skills to my self
Team effort environment
Starting everyday with a walk through the woods to get to my location. Hussel and bustle getting ready to feed the crowd. Pre morning huddle, days production, forecast of people to feed, safety moment and off to check in orders! Securing in orders with temps and verify counts, its time to go over yesterday numbers and project for tommorow. Check on line and production and that all recipes followed it's time to taste and weigh out ingredients to verify it was done right. altough my day is busy we seem to find time for a cup of coffee and chat amongst ourselves. I enjoy greeting and thanking all staff members as they come and go.
Great place and located in the woods is peaceful
healthcare and long drive in traffic
My day was enjoyable - the multicultural atmosphere - the staff unity - the management organisation. Work was pleasure - and when you enjoy what you do, it is no longer work - it is fun. My hardest part of the job was to find replacements for staff that were ill or couldn't make it to work for some reason. Even though everyone was cross-trained, I had problems due to the union seniority issue. The most enjoyable part of the job was the client satisfaction and staff acceptance of me.
Parking - good food - gym facility
Driving to work in the snow.
This job is the best and worst job I've had. Great local management to help day to day, DM'S are the worst. Better get it in writing. There is some freedom to do things in the kitchen . Most of the fun for chefs is in catering. Cafe menus are prebuilt and very strict on following them. I have fun with my crews. we love food, people and going home feeling like we achieved something.
some freedom in the cafe and catering
District managers are the worst in texas. good thing you only see them twice a year.