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.
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.
Production Manager (Former Employee) – Vancouver, BC – 6 December 2014
Like many large company, how good is to work there depends on your immediate boss and the exact location you are working in. I am not going to put the whole company down, but the location that I had a brief encounter with was not a place I would suggest. The senior management was not transparent, he micro-manages (like management meeting daily!) I have been in similar role in a similar size company, and I meet with my senior staff once a week, not daily!!! My first 90 days there, the GM wants me to suspend close to 20% of my department! When I voiced my opinion he decided to discharge me. Furthermore, during my time there, I told him that we should look at the quality of food we produced by doing taste test (like most food manufacturing company that I headed up), his comment was that we never got our audition marks dotted because of taste!!! Good grief, that's what we are feeding the airline customers?!!!
Large company, chance to grow
Senior management has very little knowledge of food industry
Marshal or tow aircraft (Former Employee) – Toronto, ON – 18 November 2014
Working in the field of hospitality and tourism has taught me great skills in customer care and service and I plan on utilizing these skills to expand my knowledge and apply them to be apart of a company with integrity, compassion, and cooperation. I got to learn a great deal of the flight operations as this was my 2nd year of seasonal experienceand I hope to learn more. The hardest part of the job was trying not to be amazed by the planes everyday!
Kitchen Assistant and Galley Builder (Current Employee) – Mississauga, ON – 16 February 2014
A typical day at work starts at 6:30 am and ends at 3:00pm. I prepare meals for flights and help with packaging. I learned a lot about team work, precision and punctuality. We have a good management team and helpful co-workers.
Food Prep/Production (Current Employee) – Mississauga, ON – 18 January 2014
Good union job,& benefits,but no where to move up.Working in the airline industry,new owners are trying to break up our union,work stability is in the dark.Over all my fellow employees,supervisors are good people.