Is The Cheesecake Factory a good company to work for?

The Cheesecake Factory has an overall rating of 3.7 out of 5, based on over 6,507 reviews left anonymously by employees. This rating has been stable over the past 12 months. 65% of employees would recommend working at The Cheesecake Factory to a friend and 61% have a positive outlook for the business. The best reviews about The Cheesecake Factory have been left by employees working as Assistant General Manager , General Manager and Front Desk Host .

Does The Cheesecake Factory pay their employees well?

According to anonymously submitted Glassdoor reviews, The Cheesecake Factory employees rate their compensation and benefits as 3.5 out of 5. Find out more about salaries and benefits at The Cheesecake Factory. This rating has been stable over the past 12 months.

How satisfied are employees working at The Cheesecake Factory?

65% of The Cheesecake Factory employees would recommend working there to a friend based on Glassdoor reviews . Employees also rated The Cheesecake Factory 3.6 out of 5 for work life balance, 3.6 for culture and values and 3.6 for career opportunities.

What are the top reviewed jobs at The Cheesecake Factory?

Server (1563) , Server/Waiter (710) , Hostess (319) , Line Cook (198) , Baker (165) , Host (144) , Cashier (117) , Bartender (97) , Busser/Runner (97) , Food Server (94) , Manager (94) , Dishwasher (84) , Busser (70) , Server/Bartender (69) , Server/Waitress (65)

What are the pros of working at The Cheesecake Factory according to real employee reviews?

"it was lot of fun and good money" ((in 576 reviews)); "Pay was good They will make you work multiple stations at once It is always busy" ((in 297 reviews)); "coworkers can be great great for Spanish speakers(I am one) will definitely have hours for you" ((in 288 reviews)); "The people were great to work with and it’s a social environment that I enjoyed." ((in 261 reviews)); "Flexible schedule and always worked with school schedule or anything else I had going on." ((in 192 reviews))

What are the cons of working at The Cheesecake Factory according to real employee reviews?

"Although the company produces high sales which equal money in your pockets because of poor management many simple things always go overlooked." ((in 511 reviews)); "Restaurant managers don't even have the authority to close their location in the event of severe weather it has to be run by higher" ((in 326 reviews)); "Long hours and some General Managers that do not respect your days off can make things difficult." ((in 288 reviews)); "Racial insensitivity and obvious favoritism." ((in 109 reviews)); "No breaks to smoke or eat" ((in 48 reviews))

What are the top reviewed The Cheesecake Factory locations?

Atlanta , Los Angeles , San Diego , Miami , Orlando , Las Vegas , Houston , Calabasas , San Jose , Boston , Chicago , San Francisco , Austin , Indianapolis , Pittsburgh , Brea , San Antonio , Jersey City , Jacksonville , Santa Monica , Seattle , Columbus , Fairfax , Irvine , Salt Lake City , Washington , Dallas , Honolulu , Huntington Beach , Novi

The Cheesecake Factory reviews

3.7

65% would recommend to a friend

(6,358 total reviews)

David Overton

73% approve of CEO

61% positive business outlook

Ratings by demographic groups

Race / Ethnicity

Gender

Sexual orientation

Disability

Parent or family caregiver

Veteran status

The Cheesecake Factory has an employee rating of 3.7 out of 5 stars, based on 6,358 company reviews on Glassdoor which indicates that most employees have a good working experience there. The The Cheesecake Factory employee rating is in line with the average (within 1 standard deviation) for employers within the Restaurants & Food Service industry (3.4 stars).

Reviews by job title

6K reviews

4.0

Apr 6, 2015

Decent money, but get used to holidays and feeling like you don't matter at all.

Bartender/server

Recommend

CEO approval

Business Outlook

Pros

-decent money -opportunities to move up/ promotions -staff discount -free meals for double shifts -they attempt to train everyone well and give everyone appropriate knowledge to succeed -food is good, easy to sell -overall staff is welcoming and helpful -suggested gratuity is printed on the bottom of every check and credit card receipt -ability to get shifts covered/ flexible schedule (use of hotschedules) -at my location you can get your shifts covered instead of calling out by offering monetary insentives for others to pick up your shifts -aside from holidays, it is almost always quite busy especially compared to other restaurants -health benefits available: you have to pay for them and you are required to work a certain # of hours each week to keep them

Cons

-guests expect everything for free and many are rude and insulting to staff -there are no automatic gratuities any longer -plan on working every holiday for your entire employment w/ this company -vacation time accrues, but who cares because it is only minimum wage, which when taken is completely eaten by taxes. -1) competent kitchen, 2) competent food runners, 3) competent management, 4) busy enough to make money: pick two. -management is mostly extremely poor -knowledge expected by the company is honestly a quite ridiculous amount, even though the training is somewhat thorough, the extensive knowledge required, is for the large part, unattainable -veteran staff are overworked and relied upon with no gratitude shown -management plays favorites often: certain rules only apply to certain people, if you aren't liked you will be fired one way or another, and only certain staff's guest surveys are posted for everyone to read. -Sundays are required because all of the guests on Sundays are difficult to please and a large majority of them don't tip. -if you have a guest walk-out, you are blamed as inattentive server and forced to pay for their meal or be documented -high turn-around -high suggested tip out amounts -if you do not document your cash and credit tips (separately) and tip out amounts each night for your personal records, you are sometimes required to claim more than you make if you fall short of what you "should be making" according to your sales

4.0

Mar 13, 2015

This is the major league of casual fine dining.

Kitchen manager

Recommend

CEO approval

Business Outlook

Pros

People that work there love the food, and there is an abundance of diversity on the menu. People also love the culture, The Cheesecake Factory champions treating their hourly staff the way they should be treated--with respect! Managers are extremely flexible when it comes to scheduling, there are great opportunities for advancement, and servers, bussers, line cooks, kitchen managers and restaurant managers are friendly and promote a fun and safe working environment. This was easily the best company I have ever worked for in the restaurant industry, and I have been doing this for over 9 years. The opportunity for advancement is second-to-none. As a matter of fact, we, as managers were expected to be constantly training ourselves for promotions. I never heard of any manager that had worked for the company for multiple years that was not promoted. They encourage you to learn as much as you can about the food, culture, and systems. Staff are allowed free soup and bread (something you won't always find at other chains) and there's a meal program that takes a small amount of money out of your paycheck each day that you work and allows you to order most of the items on the menu (because just about everyone would take advantage of ordering the high priced items like the filet mignon or the ribeye). I will sorely miss the people, the managers, and the general attitude of every person I worked with, met, and became friends with while I was employed. Cheesecake Rocks!

Cons

The fast pace can be too much for some people and the hours can be long and arduous. As an example, I, as a kitchen manager, worked around 11-14 hours a day and it was exhausting. It was difficult to find the right work/life balance and ultimately I chose life over work. A lot of people in management, because of the long hours and having to work sometimes at home, reported their relationships with their significant other deteriorated and/or ended. While I was there, one of the kitchen managers was going through a rough divorce and a restaurant manager told me about how his wife divorced him because he became a workaholic and he ultimately had to step down as his role as the general manager and was demoted.

1.0

Feb 26, 2015

No Growth, Breaks & Bad Management

Dessert finisher/barista

Recommend

CEO approval

Business Outlook

Pros

The pay was decent & good coworkers. Company is always busy.

Cons

Working over 10 hours on your feet with NO given break was unfair & illogical. The managers don't know what they're doing & would constantly over work you without appreciation & would only have 1 employee do everything especially if you're the only staff in that department for the day. If you have any fractures, I advise you not to work here if you break something you'll receive no workers comp & will fight against you for unemployment.

Viewing 37 - 39 of 6,358 Reviews

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