Pros
Starting pay was above average for my area. Training was easy. The interview was laid back and calm. Full benefits such as medical and dental insurance, 12 paid holidays, Paid time off accruals, competitive salary based on experience, you get to meet a lot of very diverse customers, the best part is when regional or district managers came to inspect and visit, (NIck & John are specifically the only ones I can speak for) they are so down to earth and treat everyone with so much respect and actually care and ask how you like it and if they can do anything to improve daily functions. To me, being treated with respect as an employee for their company, makes it the best place to work. My manager (Candace V) was so amazing. I have never felt more part of a work family. And when I was going through some very traumatic life events over the course of my 3 year employment, they ALWAYS worked with my schedule whether it was preplanned or last minute. Free meals and a job to actually look forward to going to everyday. My schedule was Monday-Friday from 6:30am to 3pm. Weekend off! The kitchen closed at 10:30am after breakfast, and we had a 30 minute lunch as well as 2 paid breaks throughout the day.
Cons
My location was extremely fast paced. Some days there was no time to go to the restroom without getting behind. We cooked premium, fresh and made from scratch food for roughly 300-400 people inside of an insurance company so I saw the same people everyday for years and eventually memorized what their “usual” was. I guess that could be on the list of “pros” Strict attendance code and write up policy. I was terminated after 3 years because of my alarm clock and just too many write ups for my alarm not waking me up. But I left on good terms :) Not a lot of room to advance unless you relocate.
