Human Resources Coordinator (Former Employee), Calgary, AB – May 5, 2014
Cons: long hrs
Working as a employment counselor was an engaging, interactive and englightening experience. Providing coaching, mentoring and counseling skills to individuals for them to reach their full career potential was a privilege.
Barista (Former Employee), Rochester, MI – May 4, 2014
Pros: employees start at a decent rate for their past experience
Cons: literally everything else about the company
Out of all the food service jobs I've had this is by far the absolute worst. I worked as a barista at one of the coffee shops on my college campus and I was not happy at all. I thought it would be great since they offered me a lot more money (per hour) than I'm used to. The hours were awful and upper management did not care AT ALL that I was a full-time – more... student trying to finish college in 4 years. Work came first in their minds, not education. You also do not "call off" or "go home sick" at Chartwells. My co-worker got a really bad acid burn while cleaning one of the espresso machines one morning, and management told him to finish his shift THEN go to the hospital... He had 6 hours left to work. And if you try to call them and say "I'm really sick." they tell you "Thanks for letting us know, we'll have some Halls cough drops ready and we'll see you at 3 for your shift!" And unless you are being ordered to appear in court, you do not get ANY of the days off that you request. They don't start with a basic base pay, when they review your resume they give you whatever number they think of, so no one (even at entry-level) makes a certain amount, and though they say you are eligible for a raise, doesn't mean you'll get one. In fact, don't even count on it. The same coworker who experienced the acid burn worked with Chartwells for 6 years, and in January 2014 got a raise that FINALLY put them over $8.50, when I was hired in at $8.29 in August 2013. Pay and promotions are not fair, or not given at all. They also don't quality check any of their food, the back rooms of stock are disorganized and half the time they waste product because they don't rotate or stick to any "first in, first out" policy, or a customer ends up getting expired cream cheese on their bagel. I wouldn't wish this type of employment on my worst enemy. – less
Food Preparation Associate (Current Employee), Fitchburg, MA – April 21, 2014
Pros: free food
Cons: no raises
I worked at Chartwells for about 3 years, I would work nights after attending my classes during the day to finish up my degree in Business Management. The working environment was overall great, each Manager and Supervisor really made an effort to create a connection with all of the employees. The hardest part of the job was the expectancy to become – more... a dynamic employee with skills in various food operating areas. For example, I would work at a Chartwell's owed Subway one day, then work at a burger spot (BYOB), then the next day I would be making pizza's. You really have to develop a skill at various food stations. Something that was hard at first but I am thankfully I was challenged in order to master multiple operations. Only issue with Chartwells, they do not provide any raises in hourly wages for part time employees. I was getting paid the same amount as the person I was training. – less
Cashier (Former Employee), Boston, MA – March 10, 2014
Pros: great coworkers and managers.
Cons: not enough hours
I think over all this was a great place to work great co workers and managers always can go to work and enjoy it very fast pace and always busy. i think the hardest part about this job was the end of the shift, because it would be so busy in the day we really never get around to cleaning the store to the poin we got to take a breath it was closeing – more... time so that was work on top of work. but i feel it was also a great place to work. – less
Fun, Family Oriented, Event Setting Up, Serving Food, Cleanin Up
North Florida-Server (Current Employee), Jacksonville,FL – February 13, 2014
Pros: free dinner.
Cons: short breaks
a typical day at work is we arrive about two hours before a event to set up rooms, get the food prep and ready to serve, we set up the room top to bottom, serve food, and clean at the end of the event.
what I learn is how to set up rooms, how to serve people, making sure the customer is happy
managment is the best they are always there for you and – more... they are very flexible and understanding
coworkers are more like family then cowokers
hardest part of my job is when a event get out of control
the most enjoyable part of my job is the end of a event – less