Culinary Work Study (Former Employee), Charlotte, NC – June 10, 2014
Pros: free lunches, scheduled breaks, and flexible hours.
Cons: being a work study worker you couldn't go over 10 hours a week. would have loved to work more hours.
I would help the employees and Interns prepare food for the students at Johnson & Wales University at Charlotte, NC. I would be moved around from the gluten free, menu-tainment, pizza, and hot stations. I learned a lot from fellow peers and class mates. I learned several techniques that can be used in the kitchen. I also gained more experience with – more... handling time more wisely. The management team were very professional and friendly. They cared about their employees and made sure they knew that they cared everyday. My co-workers were also very friendly but professional. A lot of the employees I worked with were fellow peers and class mates. The hardest thing about my job was having to be prepared to cook for 600+ students. The most enjoyable part of my job would have to be the hardest part of this job. I enjoy cooking for large crowds. It may be a challenge but just knowing the students were satisfied is an explainable feeling. – less
Grill Cook (Current Employee), Pocatello, ID – June 7, 2014
Pros: great socializing experience. awesome people to be around
Cons: off when students are off (christmas, summerbreak)
Its a really fun place to work. Love my co workers, though some are quite lost but still awesome people. Love the management love my boss, such a great person.
The hardest part of the job is not knowing how many people will be at your station. But its not completely overwhelming. The most enjoyable part of the job would have to be the socializing experience – more... of it all. you get to socialize and get to know students while cooking for them. – less
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