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184 Executive Chef Reviews

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"I love the fast pace and the action of being a Chef. I love being able to be creative and put something new and exciting on the table. I love to make someones' experience enjoyable by being able to provide an appealing dish in both appearance and taste. I love being in charge in a way to direct others in a way that they can learn from me. That is the great joy for me in food service. No matter one's experience or schooling level, there is always the opportunity to learn something new from anyone you come in contact with."
Posted 9 years ago in New Castle, IN
Executive Chef at Hotel Ménage
in Anaheim, CA

Please give us a one liner to describe this review.

"A great opportunity to advance my kitchen expierance"

What do you like about working at Hotel Ménage?

"I like working there because the people I wourk with and the guests that come to the restaurant"

Do you have any tips for others interviewing with this company?

"Remember that the guests always come first, hotels are all about guest satisfaction."

What don't you like about working at Hotel Ménage?

"There is no future advancements for me there, no 401k."

What suggestions do you have for management?

"Help your employees plan for there future, 401k and or something to help then for there time there"

Person You Work For 5 / 5 People You Work With 5 / 5 Work Setting 4 / 5
Support You Get 4 / 5 Rewards You Receive 3 / 5 Growth Opportunities 2 / 5
Company Culture 4 / 5 Way You Work 5 / 5
Executive Chef at Vigilucci’s
in Coronado, CA

Please give us a one liner to describe this review.

"successfully managed kitchen"

What do you like about working at Vigilucci’s?

"I get opportunity the upgrade my experience and my skill"

Do you have any tips for others interviewing with this company?

"yes ,if you are ready to work on controversy this is the right place"

What don't you like about working at Vigilucci’s?

"the communication with corporate chef was poor and that affect my performance"

What suggestions do you have for management?

"I guess not much because they don't look for any kind of suggestion"

Person You Work For 4 / 5 People You Work With 5 / 5 Work Setting 5 / 5
Support You Get 4 / 5 Rewards You Receive 5 / 5 Growth Opportunities 3 / 5
Company Culture 5 / 5 Way You Work 5 / 5
Executive Chef at Ovations Foodservice
in Omaha, NE

What do you like about working at Ovations Foodservice?

"varied work schedule. gratification, co-workers, autonomy , supervisor, benefits , creativity"

Do you have any tips for others interviewing with this company?

"know what you are agreeing to. understand the flow of this kind of business"

What don't you like about working at Ovations Foodservice?

"long hours. confusing policies, low pay , heavy work load"

What suggestions do you have for management?

"more middle level support, more fast rules, better explanation of procedures"

Person You Work For 3 / 5 People You Work With 3 / 5 Work Setting 3 / 5
Support You Get 2 / 5 Rewards You Receive 4 / 5 Growth Opportunities 3 / 5
Company Culture 4 / 5 Way You Work 4 / 5
Executive Chef at Seldom Blues
in Detroit, MI

What do you like about working at Seldom Blues?

"Enjoyed the fast pace, high volume operation, serving the highest quality food."

Do you have any tips for others interviewing with this company?

"Make sure you are a culinarian, that have a diverse range of cooking skills"

What don't you like about working at Seldom Blues?

"Nothing bad at all working for the company, everything was pretty good."

What suggestions do you have for management?

"Have more open lines of communication, and reward the hourly employees more"

Person You Work For 5 / 5 People You Work With 5 / 5 Work Setting 4 / 5
Support You Get 4 / 5 Rewards You Receive 4 / 5 Growth Opportunities 4 / 5
Company Culture 4 / 5 Way You Work 4 / 5
Executive Chef at Sodexo
in San Diego, CA

Please give us a one liner to describe this review.

"Horrible, terrible, abusive, this was the worst job I ever had"

What do you like about working at Sodexo?

"the only positive about working for this company was working with my staff"

Do you have any tips for others interviewing with this company?

"I would suggest not working for this company and looking elsewhere unless you want to be used and tossed aside once they have gotten everything out of you"

What don't you like about working at Sodexo?

"they require salaried management to work over 100 hours per week because they set budgets too low to afford hourly workers so the management is expected to pick up the work load"

What suggestions do you have for management?

"The upper management needs to improve work life balance for unit level management"

Person You Work For 1 / 5 People You Work With 4 / 5 Work Setting 4 / 5
Support You Get 1 / 5 Rewards You Receive 1 / 5 Growth Opportunities 1 / 5
Company Culture 1 / 5 Way You Work 3 / 5
Executive Chef at ARAMARK
in Jamestown, ND

Please give us a one liner to describe this review.

"Great employees, hours were absolutely brutal."

What do you like about working at ARAMARK?

"Training was made available to salaried employees compensation was ok until you calculate the hours you work."

Do you have any tips for others interviewing with this company?

"I would say go, for it but raises are now capped at 2% and the starting wages aren't that great... So I have to say skip it."

What don't you like about working at ARAMARK?

"Work load was too much for the management staff that was at the location."

What suggestions do you have for management?

"You have lost sight of who makes your company - the employees. Instead of worrying about cost per meal, worry about putting a quality product out."

Person You Work For 5 / 5 People You Work With 5 / 5 Work Setting 1 / 5
Support You Get 3 / 5 Rewards You Receive 2 / 5 Growth Opportunities 1 / 5
Company Culture 2 / 5 Way You Work 4 / 5
Executive Chef at Cavaillon
in San Diego, CA

What do you like about working at Cavaillon?

"I love the responsibly and freedom it provide when conducting day to day operations"

Do you have any tips for others interviewing with this company?

"I would let them know that it is a client controlled environment"

What don't you like about working at Cavaillon?

"The time constraints and the lifestyle which insures is exhausting and very limiting"

What suggestions do you have for management?

"I would re-evaluate our goals and current direction, and adjust accordingly"

Person You Work For 5 / 5 People You Work With 5 / 5 Work Setting 5 / 5
Support You Get 3 / 5 Rewards You Receive 1 / 5 Growth Opportunities 1 / 5
Company Culture 3 / 5 Way You Work 3 / 5
Executive Chef at Martini's Grille
in San Diego, CA

Please give us a one liner to describe this review.

"Hired to fix a sinking ship and given no athority to fix anything"

What do you like about working at Martini's Grille?

"the staff were a really entertaining bunch of reliable people"

Do you have any tips for others interviewing with this company?

"company no longer exists it was sold and I was given the opportunity to do what I was hired for with the new ownership"

What don't you like about working at Martini's Grille?

"no authority was given to me to fix things that were broken, the owners wanted the world and wanted to pay nothing for it, with was contrary to what they hired me to do"

What suggestions do you have for management?

"going forward they should stay out of the restaurant buisness"

Person You Work For 3 / 5 People You Work With 5 / 5 Work Setting 3 / 5
Support You Get 2 / 5 Rewards You Receive 2 / 5 Growth Opportunities 1 / 5
Company Culture 2 / 5 Way You Work 2 / 5
Executive Chef at Martinis Above Fourth
in San Diego, CA

Please give us a one liner to describe this review.

"opportunity to Learn Restaurant operation from an owners point of view"

What do you like about working at Martinis Above Fourth?

"The freedom to be The Creative Chef that I am, the Friendly Family style Environment that myself and the owners produced."

Do you have any tips for others interviewing with this company?

"the company that we built is no longer in place the owners sold the buisness in late 2011 to new owners that wanted to take the buisness in a different direction. I was the first and last chef of that Business"

What don't you like about working at Martinis Above Fourth?

"restricted pay, limited financial resources to hire high quality staff or purchase high quality equipment I was the highest paid Position within the company there was no place to move up to other than buying out the owners"

What suggestions do you have for management?

"When we first opened in 2004 the owners knew nothing about running a restaurant, though they were very financially intelligent they know how to spend their money. they needed my Culinary expertise every step of the way and we were successful to a point but the owners were not making millions."

Person You Work For 5 / 5 People You Work With 5 / 5 Work Setting 3 / 5
Support You Get 3 / 5 Rewards You Receive 4 / 5 Growth Opportunities 2 / 5
Company Culture 5 / 5 Way You Work 5 / 5
Executive Chef at Sodexo
in Evanston, IL

What do you like about working at Sodexo?

"The opportunity to demostrate my skills, customer services knowledge , and my passion for the food industry."

Do you have any tips for others interviewing with this company?

"Always have questions ready about Sodexo Co. and know a little background where is originated from."

What don't you like about working at Sodexo?

"Perhaps that all management positions were not bonus eligible at the end of the fiscal year."

What suggestions do you have for management?

"I do not have any suggestions for management. The Co. has its policies in place for management to be successful."

Person You Work For 5 / 5 People You Work With 5 / 5 Work Setting 5 / 5
Support You Get 5 / 5 Rewards You Receive 5 / 5 Growth Opportunities 5 / 5
Company Culture 5 / 5 Way You Work 5 / 5
Executive Chef at Compass Group
in Golden, CO

What do you like about working at Compass Group?

"My old general manager was great fair and very consistant."

Do you have any tips for others interviewing with this company?

"With current management in place I would not recommend this employer."

What don't you like about working at Compass Group?

"My new general manager she is not fair and consistant."

What suggestions do you have for management?

"Have better upper management who cares about all the employees."

Person You Work For 1 / 5 People You Work With 5 / 5 Work Setting 3 / 5
Support You Get 1 / 5 Rewards You Receive 3 / 5 Growth Opportunities 1 / 5
Company Culture 3 / 5 Way You Work 4 / 5
Executive Chef at Back Bay Networks
in Hanover, MA
Person You Work For 4.4 / 5 People You Work With 4.3 / 5 Work Setting 4.3 / 5
Support You Get 4.8 / 5 Rewards You Receive 3.3 / 5 Growth Opportunities 3 / 5
Company Culture 3.5 / 5 Way You Work 3.1 / 5
Executive Chef at Mrs. Green's Natural Market
in Modesto, CA
Person You Work For 3.9 / 5 People You Work With 4.3 / 5 Work Setting 4 / 5
Support You Get 4.5 / 5 Rewards You Receive 4 / 5 Growth Opportunities 4 / 5
Company Culture 4 / 5 Way You Work 4 / 5
Executive Chef at Rolling Hills Country Club
Person You Work For 4.8 / 5 People You Work With 3.1 / 5 Work Setting 2.1 / 5
Support You Get 3 / 5 Rewards You Receive 2 / 5 Growth Opportunities 2.1 / 5
Company Culture 2 / 5 Way You Work 4.7 / 5
Executive Chef at Outback Steakhouse
Person You Work For 4.7 / 5 People You Work With 4.1 / 5 Work Setting 4 / 5
Support You Get 4 / 5 Rewards You Receive 3 / 5 Growth Opportunities 4.8 / 5
Company Culture 4.9 / 5 Way You Work 3.9 / 5
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