Dishonest Leadership - Catering Logistics Specialist Chef's Market Employee Review

Very clear expectations, staff were helpful if you weren't as experienced in formal serving standards. Varied levels and types of events. Easy to pick up shifts whenever fits your schedule. Often employees were provided meals during the shift.

Very strict uniform that is a bit pricey.

- Managers get a free meal when working - The onsite servers, captains, and packouts are amazing to work with

Where do I begin….First you have to understand the dynamic of the business. Upstairs restaurant is completely separate from catering portion so I have no opinion on the actual restaurant and its employees. Just have the normal usual high turn over you would expect in a restaurant. There are on site servers, captains, and packouts. These employees are onsite meaning the do not have much if any interaction with catering managers. These positions last longer because of the flexibility of choosing their shifts when they want and not having to interact with management much if any. Highly recommend the serving positions, pretty easy work and you just meet on site and usually fun and easy work. Then there is the lower office with catering sales and logistics specialist working closely with the owners. This is where I was for 9 months and where the most turnover is throughout the business. I had several issues when I turned in my notice but here are the main issues caused by upper management and owners. - They still use comp time which is tracked by a manager on an excel spreadsheet. Not a system linked to payroll…a person entering numbers into a spreadsheet with their made up formula to calculate an average. You better keep up with your own hours because out of 10 employees 6 of them don’t match with what the manager has on her spreadsheet. They calculated my 2 weeks I was paid hourly into my average hours even though I was not paid my full salary and this was worked out upon me starting there, and they argued with me until I turned my notice in. - In my 9 months I witnessed 5 employees get denied when they asked for their earned vacation and/or sick time paid to them. - In my nine months I saw 3 managers turn their notice in. Most employees last around 1 year here. - Both owners work over 50 hours a week and they expect the same from employees. They will say in an interview they want work life balance and blah blah but once you get in there they want you there over your 45 hour salary hours and every weekend at events. One week I worked 49 hours Monday-Friday and there was not a CLS in the office on a Saturday and I was told I should have worked 6 days that week so someone was there. Despite already working over my 45 hours in 5 days. They said I didn’t need 2 days off. - They will absolutely pay you the bare minimum. They exaggerate about how much commission you will make in order for you to negotiate a lower salary. My title included warehouse manager along with CLS and the warehouse manager was a brand new position. They start CLS between 40-45 with a promise of 10k+ in commission. Which is just not the case. I was paid 52,500 with CLS and warehouse manager duties. I brought uk that I didn’t feel fairly compensated because of how much work the warehouse was and those duties plus my regular title and the way commission was exaggerated. I was told I was paid my wage and that was it. Meanwhile you have male kitchen managers who through a fit about not getting paid enough and they are given a raise instantly. Who mind you make significantly more than the managers for catering already. - They offer the bare minimum for holiday pay and they expect you to work holidays for no additional pay. You will work Christmas Eve and New Year’s Eve ect for no additional bonus or pay. But they will pay the onsite servers extra but not their managers. - You can literally go anywhere else to work and it will be a healthier environment. You never know what mood the owners will be in and they take it out on the employees. They always send off employees with lunch and everyone eats together and both owners actively avoided the tasting room and neither said a word to me my last week and I did not get an exit interview. - Both owners show this face of god and worship but once you’re in there you realise it’s all fake because of the way you see them truly treat people and talk to their employees. The older owner says off the wall and rude comments all the time. He will like you one minute then he won’t like something you did the next. He will make up new policies in the SOP during weekly BEO just because he’s feeling a certain way with his blood shot eyes. My favorite new policy he made when he was feeling a certain way with blood shot eyes was that CLS had to be on site for every wedding. Despite when hired this was a flexible schedule type job and we only needed to be at larger weddings. But those blood shot eyes make you not think straight sometimes, you know? - The drug policy is funny here. You can not test positive for anything besides weed. But if you’re in the kitchen they just avoid testing you because they know more will come up and they can’t get anyone to stay for a length of time to replace you, or they test you multiple times with warnings and choose to fire you after multiple offences after they’ve hired your replacement behind your back.