Commissary (Current Employee) – Ottawa, ON – 7 July 2017
Working for a transport catering outfit is never going to come to much, so there's not really much scope for getting more out of this unionised job. The work can be relatively easy and the teams are fun to work with, but getting the place to be more efficient is nearly impossible as the management are focused on the Gate OPEX standards and not on the encouragement of a positive attitude in the workplace.
Lunch is fifty cents off your paycheck. Full benefits when on full time hours.
Sometimes scheduled for a four hour shift, end up having to do 12 hours because someone else screwed up
Customs Assistant (Contract) (Former Employee) – Mississauga, ON – 13 September 2017
A Good company to work with.The management is very serious about his work ethics. The Union is helpful for the union members. Everyone respect other co-worker and make the working environment safe and sound.
General Seasonal Helper (Former Employee) – Mississauga, ON – 14 June 2017
I enjoyed working at Gate Gourmet because it has provided with me new skills that I can use in the future with other jobs. It helped me interact with others, count supplies, and organize food as well as ship/receive products.
Refiller (Former Employee) – Richmond, BC – 25 January 2017
The thing I enjoyed the most about working at Gate Gourmet was a schedule was given and you had to finish that within 8 hours. Since I am a face pace worker I would finish everything within 4-5 hours and would try to help others as much as possible.
Operations, former employee (Former Employee) – Richmond, BC – 30 October 2016
One of the way to tell how good a company is to work for is its ability to retain talent. I keep seeing the same job postings coming up for GG over and over again in the last few years. This must make one thinks what they do to employees to make them leave so often, especially when these postings are mid-management positions.
The General Manager was a tyranny, had little knowledge of the food industry and still ran on the 'iron fist' management style from the 70's. Senior management is so focus on labour cost that he does not see other important aspects of running a food business, such a quality, waste, and employee morales.
I would not recommend this place to anyone that already have senior management experience from other progressive companies, it will just leave you frustrated and feel suffocated due to the micromanagement style from the top. However, it can be a good stepping stone for freshly graduates.
ancien chauffeur (Former Employee) – montréal-trudeau – 30 July 2016
la pire compagnie pour qui j,ai travaillé pas le temps de souper la plus part du temps et plus tu en donne a la compagnie plus il en demande pendant que les sans coeur je pogne le c_ _ les autres travail comme des fous pas capable d'apprécier les bons employé moins tu en fait mieux tu est traité
repas gratuit oui quand tu as le temps de manger 10 minutes et pas mangeable
No time to play around, just concentration at work
Miantenance Supervisor (Former Employee) – Toronto, ON – 8 May 2016
Working a Gate a Gourmet it was one of my best experience in life, moving inside of the international airport inspecting and helping the fleet trucks serving food for the different airlines on time. My co-workers all them show all the secret to be an expert in a short time. the hardest part of the job was, when we have a broken truck in the door of one airplane Gate Gourmet have to pay $1,000 for every minute to take off deleted
The food at any break time was good
The time at working hours we were busy all day full
learned alot about different aircraft types, when working with a good group of co-workers, makes a day enjoyable! responsiblity and leadership. learned about quality of foods(fruits,veg,meats and fish) very good experience in the work force.
Desired place to Work at but can be stressful and hard at times.
Commissary Worker at Pearson Airport (Former Employee) – Toronto, ON – 9 November 2015
There would be days where work tasks wouldn't be too tedious and were manageable by one person. Other days one person would be expected to do the work-load of 2-3 people by himself. Equipment and elevators sometimes didn't work which complicated work-load for everybody. Staff was properly taken care of and fed in terms of health and safety.