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PCC Community Markets

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Fun Place to Work - Recensione dipendente - Deli Helper Clerk presso PCC Community Markets

5,0
13 giu 2024
Consiglia
Gradimento del CEO
Pronostico commerciale

Vantaggi

It was a good place to work, great coworkers, always had fun with them. Made the shift go by fast. Training was really good, Job was simple but it still helps to have someone walk you through the process several times, just to ensure you could do it by yourself. Lots of Emphasis on employee rights, as we are union. very strict to make sure everyone took their breaks. They were really flexible around scheduling. Workplace had a great sense of community, decent discount on products for employees. In the Deli we got to try a lot of food to ensure they were good for the customer, and to ensure we knew what the food was like when answering customer questions. High Quality ingredients made you not feel bad about what we were selling at such a high price. If you are looking for a very inclusive environment to work, this would be one. Very focused on ensuring everyone felt accepted which is nice.

Svantaggi

There were a few moments when a manager would overstep or overreact to a situation, they had a lot of turnover in management and this caused some issues with transition, not a huge deal.

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5,0
4 apr 2025
Consiglia
Gradimento del CEO
Pronostico commerciale

Vantaggi

Amazing benefits Competitive pay 40-45hr work week Feel good about what you are providing customers Supportive environment Fun atmosphere

Svantaggi

There’s only a handful of stores so there’s usually a commute involved

3,0
27 feb 2026
Consiglia
Gradimento del CEO
Pronostico commerciale

Vantaggi

Low stress side gig - combination of customer service and dishwashing, assisting nice chefs, helping adults and kids learn to cook. PCC discount is great. Customers are typically happy, chefs are good at what they do and easy to work with, classrooms are nice working spaces.

Svantaggi

The cooking program has recently been revamped and is mostly meat-forward date nights. Current upper management has a top-down style and has burned bridges with many local chefs and past assistants.

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