Sodexo reviews

Ever - increasing corporate presence and control. Work / life balance can be difficult to manage. Wages for hourly employees are near the lower end of the scale for our geographic area, in many cases. This tends to make it difficult to hire and retain employees. High turnover rate of hourly employees can make the life of a Chef very difficult. In the world of Contract Dining, the Client at that particular account often sets the tone and expectations for that piece of business. This can have a huge impact on the style and culture of the operation. Salary for Chefs and managers at the unit level is not bad, but not great either. If you are in a particularly demanding account, the stress and long hours can be overwhelming at times.

they put lots on your plate, you serve food around covid patients, pay 10 bucks hour. Lots of call ins and you are usually working alone. Because short staff, the food delivery is slow which result in nurses being absolutely cruel to you. They look down on you and make fun of you and you can't say nothing to them. Patients get mad you are always late too and curse you out. You get asked to do doubles, stay late all the time. high turn over rate. You burn out fast. I had to run, clean dishes, assemble food trays and get yelled at for slow service. My supervisors were understanding and had my back. They did complain to upper management but they just didn't care. It's a demanding job for little pay. You work full time hours when part time and get no benefits, so I stopped helping them with OT. They say they aren't hiring FT and if they do, they promise you FT but hire someone else.