Plats du chef Employee Reviews
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For general employee, they will face to very fast working area, lower temperature environment and production item is switched very quick. it is means your position maybe not very stable. (575 location) and 610 location is better than 575 since it is stable item, you can control it after you work with them around 2 weeks.
For floor management employee, since it is poor inventory management, process control. Higher employee turn over ratio. all of these give you more challenge. However, it gives you more opportunity to improve your personal skill. That will help you in the future.
Lovely environment and decent work life balance. Lot of learning opportunities specially US retail where company has substantial busineds. Good people to work with.
If someone can do hard work i suggest going to plats du chef but the thing is they will not give you the shifts as you want they always give you the shifts as they want well that is one of the things why i quit that job
Pros
Pay rate
Cons
Schedule is unmanaged
Une belle entreprise mais avec des superviseurs qui a mon avis n ont pas été formé à gérer des employés car une superviseur en particulier cris beaucoup nous somme quand même rendu dans les années 2000 non?
Pros
Beau produits
Cons
La gestion est à améliorer
Tellement la pression est forte et trop de charge lourde à tirer
Travail trop manuel et physique , aucune amélioration des conditions de travail le matériel archaïque
Cons
Pression insupportable Et assez de charge lourdes à supporter
Nice place to work, managers are easy to get along with, staffs are average & they assist you when you're new. Being that it's a food company everything is neeat & in good order.
Pros
Friendly staffs
Cons
Machine failure
A very knowledgeable and great-to-work-with R&D department, lots of learning, lots of new challenges, thumbs-up to product development process! Definitely recommended for career advancement and if you're looking for meaning at your job!
Company uses scare tactics on employees to force overtime (if you don't work Saturdays, you won't have weekday schedule)
No chain of command. Employees run the floor. Can expect to be a temp worker for over seven years. In rare cases of full time hire, they do not hire in order of seniority or even work ethic. All about who likes you.
Always try to guilt you to feel bad for the company.. to work until you're replaced by the next shift person and do not pay for the few minutes. Happens almost every day. And they pay overtime after 44 hours in the week. Not after 40 hours or after 8 hours in the shift
Indirectly threatens employees for talk of joining a union.
Cuts benefits without informing employees. (eyeglasses from $250 to $150)
They do offer a pension plan though. The only perk which is common now with companies. But good luck getting full time to even get it.
Pros
pension plan, no alternating shifts
Cons
almost everything.
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Des collègues très accueillants.,environnement de travail très sécuritaire. Bon esprit d équipe
Pros
Bon embiance de travail
Cons
Travail dans un lieu tres froid
Bonne entreprise, bonne ambiance de travail, avantage sociaux acceptable, mais niveaux de salaire faible
Pros
Bonne ambiance de travail
Cons
Niveau de salaire bas
c'est une très bonne entreprise pour apprendre mais après quelques années je recherche plus de défits
Pros
beaucoup de surtemps
Cons
monotonie
Tres bon cadre de travail.. Agréable pour évolution
Pros
Environement agreable
Cons
Neant
Afternoon shift was very busy
Mixing ingredients to become a mixer in food industry
Management was good
They give overtime
Heavy lifting I hate that part of job
Pros
Free food
Cons
No
J'aimais travailler avec les gens qui travaillait là bas j'aimais beaucoup l'expérience de travail avec eux
Pros
Repas gratuit à chaque fois
Cons
La pause ne dure pas assez de temps
Aide à la production de divers repas surgelés, suivant les différentes lignes de production.
On y apprend beaucoup sur les différentes normes de sécurité au travail, mais aussi sur celles concernant le dispositif à employer pour la production des aliments selon les normes de qualité en vigueur aux E.U et au Canada.
Bonne collaboration dans l'ensemble entre les employés et le personnel de direction.
L'aspect le plus difficile de mon poste est celui de travailler dans un environnement inférieur à 5 degrés Celsius.
l'aspect le plus difficile de mon poste était la position debout et le froid
et l'aspect le plus agréable etait la diversité des cultures et des pays, la motivation des uns et des autres
Pros
découvertes de plusieurs variétés de plats
Belle ambiance de travail.
Entraide entre les collègues.
Beaucoup d'empathie de la part de la direction.
Cons
Les heures supplémentaire en semaine ne sont pas payés.
While working at Plats Du Chef, I developed my professional experience, learnt different things and decision making skill.
- Employee reviews