Salad bar prep (Former Employee) – Calgary, AB – 29 September 2013
There's a lot to do on an average day. Always something to do. Never bored. I learned how to make various salads. Example ceaser salad, Greek salad and others. Prepared salads for catering orders. Co-workers were knowledgable and friendly. The most enjoyable part of working at Sodexo was learning new things.
Front Line Staff/Food Prep Worker (Former Employee) – Mississauga, ON – 5 July 2017
I liked working at Sodexo for the 5 years that I was there, I basically did front line work while also doing kitchen and catering jobs. The pay was pretty decent, but now I am in Alberta for school but now I need alittle part time job.
Grill Cook (Current Employee) – St. Catharines, ON – 29 June 2017
Very organized and very friendly environment. Management very good and always there for you. The hardest part of the job it is when you get laydoff but that is the way it goes. Most enjoyable your co-workers and your job place.
First Cook (Current Employee) – Gillam, MB – 23 June 2017
A typical day at work consisted of getting together with my team and making a plan for the days production and activities, from there we would execute and work together to ensure each task was competed.I learned from everyone I worked with no matter their position in the kitchen/company and the management team worked very hard to ensure that our work environment was a great and professional place to be. The hardest part of the job for me was being away from my wife and two young boys and my most enjoyable part of the job was the people I worked with and learned from as well as the amazing team ethic we all had.
A nice summer job that introduced me to the basics of being a busboy
Busboy/Dishwasher (Former Employee) – Toronto, ON – 21 June 2017
It was a cool experience to be a part of Sodexo for the 2015 Pan Am Games. I was able to help many work stations in need due to the flexibility of the work floor. Not only was i able to gain experience as a busboy, but i also learned work for porters and servers
STOCK MANAGER (Former Employee) – Hamilton, ON – 21 June 2017
from this job, I was taught a lot of new skills on how to flourish my appetite for cooking homemade meals, how to cut bulk meats plus, I even learned how to cook exotic foods from all around the world with great staff to support me.
Salaried staff are treated like gold, hourly are expendible
Housekeeping (Current Employee) – Ontario – 14 June 2017
How they grew so much I will never know. Hourly employees are just a commodity. In the few years I have been there staff turnover and firings are worst than a fast food place. Regional manager has no idea what really goes on. Regional manager favourite was promoted but it is kept a secret from staff.(position was never posted). No budget to properly run the department because management gets bonuses for being under budget. Instead of a well oiled multi national I feel like I'm working at a dysfunctional mom and pop outfit. Stay away from Sodexo.
sodexo ma permit de me gaté et de faire plaisir a mes enfant et de me payé de belle chose mes ma surtout permit de payé les apareille dantaire a un de mes fils ci je jaurait pas eu ce travaille je naurait jamain pu lui payé ca.
Maintenance Technician (Former Employee) – Vancouver, BC – 5 May 2017
I worked for Sodexo for 8 months. Interview went great, but the offer of $21.5/hr was really disappointing; especially with the absence of overtime. I was making $43,000 a year and management was making upwards of $90,000 a year plus bonus. All management did was forward the requests they get from the client to maintenance. Sure they did some clerical work, but really; they did nothing. Our maintenance team was a team of 2. We had 3 managers, a secretary and an accountant. Managers were so proud of cutting any extra pay through overtime ever when the client was charged overtime for projects we did during regular work hours which meant jamming so much work into the work week. Managers told me that since we are on the ground, we need to fight their battles on the ground with the client. It was a very bad working environment.
General Manager (Former Employee) – Caronport, SK – 4 May 2017
I really enjoyed the safety structure with this company, employees customers, client as well as management are always their first concern. Compliance visits although they can be stressful for some kept order and organization.
its a good place to work overall. you get to interact with alot of different people and cultures. usually work with good co-workers but there can be a few lazy ones who have seniority. it is unionized but union reps. arent always very good. other than that ts a good place.
Second Cook (Current Employee) – Carp, ON – 26 February 2017
I work at Venta Preparatory.a private school located on about 65. acres.in rural carp. I love working with the staff and students.about 128. I serve and prepare lunch.speacial diet.ie.glutten free.lactose free.dairy.and vegetarian.. I work alone from 1:30 .till 6pm. Preparing and serving supper to boarders at this school.
Good manager.friendly students and staff.
To much time off.being a private school, 3 weeks christmas.two weeks march break.