The good, the bad, Club chef - Recensione dipendente - Maintenance Leader presso Club Chef

They care about their workers

Cold work environment and too far away

Has a lot of job security in the food industry. Exposed to many different cultures. Envirenment calls for creativity to get the job done. If you get it done, you're a hero until tomorrow.

VERY fast paced environment. As a manufacturer of value added produce for fast food restaraunts, shelf life is very short. Constant pressure to cut corners to meet shipments. Working holidays is the norm due to small inventory levels and short shelf life. A work force where they don't speak english or it is a 2nd language at best. Poor wages for hourly and management alike. Burnout happens frequently and quickly