Fairly good place to work - Sanitation Coordinator Chef’s Plate Employee Review

I worked at Chefs Plate for over 1 year. I loved everyone I worked with - great corporate culture - we had tons of fun. Earlier comments about lack of sick days are simply incorrect - I wasn't ever "sick" but any time I needed off for any reason, they were more than willing to accommodate.

There is a lot of turnover in the company and often you could come into work with multiple people missing, who either were fired or quit due to poor management within teams. Higher management positions held (within each team) seemed to be chosen for reasons other than management, which led to issues, lack of respect and disconnect within the teams. There is also poor structure in regards to promotions and raises. Hard workers and true talent are not highly regarded in Chefs plate and you likely won't receive positive feedback or acknowledgement for your hard work. Raises are basically non existent (I received two promotions during my time at Chefs Plate and not a single raise). Very talented people left Chefs Plate for the same reasons. If all that mattered was loving your job, most people would stay as it is a great place to work - but we all work for one reason main - to get paid. Its hard to stay at a job when you're undervalued and under appreciated.

- free food! - office is beautiful (and dog friendly!) and in an amazing location - Great people on all the teams but turnover is extremely high due to poor senior management

- As stated in the title, the company values your position NOT the person in the position. - Founders are young and it is obvious they have never managed before. Business decisions are made emotionally rather than strategically. - There is little transparency on the company outlook, progress and current state. - In my time there (~2 years), there was no review structure, no bonus structure. - Rare opportunities to move up in both compensation and career development. - Little attempt to build company culture