Easy going environment and amazing people to work with. Lots of opportunity to learn and grow your kitchen skills and knowledge.
-A typical day for me would involve preping the salad bar with back ups for two meals before lunch service. Post lunch service- crew would break down to do dishes, labeling and storing leftovers, sweeping and moping the floors.
Dinner service: prep and execution of meal with specialty options (ie.vegan/vegetarian, dairy-free, gluten-free). Crew would break down to do dishes, labeling and storing leftovers, sweeping and moping the floors and lock up.
-Learn a lot about teamwork, time management, and patience.
-Hardest part of the job is knowing that not everyone will pull their weight and learning how to keep your head down and do your job to the best of your ability.
-Most enjoyable part was cooking and creating and being around people who do noting but help you and boost you up.
Proslots of opportunity to learn and grow skills, hours
Elior is a company that contracts food services with county jails. The goal is to save the county money. They do this by paying low wages , minimum wage where I am located, meeting minimum food quality standards and shopping vendors that often times end up being below standards as far as quality and consistency. For example, It was common that half or more of the produce ordered was rotten if not on the verge.
You are tasked with supervising and training inmate workers. Your "staff" changes almost daily. You not only have to enforce jail rules but kitchen rules all while training and making sure that you are following state/ county nutritional guidelines and portion sizes.
You must pass a background check, obviously. However you are paid the bare minimum for a positions that when were county were $20-$30 per hour jobs.
Rapid growth, strong leadership, opportunities for promotion
Elior North America is a sound company and has strong leadership. There is rapid expansion, both organically and through acquisitions. This can provide for growth opportunities and promotion within the organization. However, it currently lacks sufficient training programs and the support needed to properly develop new managers and front line employees. This is a weakness that is being addressed, but too slowly. Also, the organization needs to revisit benefits programs and work-life balance for their teams. Once these issues are resolved, this could be a great place to work.
Busy work environment with fun and welcoming people
Elior North America is a food company. They cook, prepare and serve food for schools, colleges, business and hospitals alike. Elior's home office in Charlotte is a comfortable environment with welcoming people. Having chefs in the office makes group snacks and lunches a common event. Overall, Elior is a fun and engaging place to work.
However Elior is fast growing, creating a lot of deadline driven work. Hard-deadlines are stressful, and must be taken seriously. I wouldn't recommend working here if you don't work well under the pressure of deadlines.
JUST AWFUL AND MY EXPERIENCE WITH THEM DREADFUL !!! Operation director no respect for managers constantly being sworn at from him he needs to be sacked made me lie to client to retain the contract
No induction, training and reviews!!
4 managers of different levels in less than 4 months gone !!!
That says something about the company- YES IT DOES!!
They claim to be inclusive respectful and honest
Just clearly the opposite to that.
REGIONAL OPERATIONS DIRECTOR— NO RESPECT RUDE AND CLEARLY NOT INCLUSIVE
This whatever it is, is a sad excuse for a company. They act like they have things going like it supposed to be when it's not. Then talk to you like it is. They don't have the proper equipment for the jobs that they want people to work. They are cheaper the any company that I have ever worked for!
Prosyou working for them, putting up with under qualified business
ConsPoor Company skills and management, not enough equipment to do the job, cheap company and poor supervisor and management skills dispayed
working 12 hour shifts and being able to maintain approximately 15 to 25 workers. prepping and cooking for about 1700 people and manage to get out in a timely manner. Making sure that all diets are correct and following proper procedure throughout the day. The hardest part of the day is keeping your stress level under control regardless of how the workers act throughout the day. The workplace is a high level of security since I am working around inmates.
I didn't work directly for Elior. I worked on my college campus in food service. I enjoyed my coworkers and that environment, but there was a lack of communication between management and all of the other employees. I had 7 different managers in the 9 months that I worked there. At the end of my time there, there were still things that I was not taught how to do that I should have learned in my first few weeks working.
Stay away from Southborough ma location!! This company does not care about the directors you will work your life away with no recognition. The district manage is running the companies she is charge of into the ground, and will sacrifice ANYONE to make herself look great. You will work long hours 12-14 hour days. Good luck getting time off. You will never get a bonus. Constantly short staffed in the name of profit.
Was nice to work with my work colleagues. We got on well as a team. But the the company itself .was not a good company ,to work for
I was only contracted for 12 hour shifts the rest of my wages was made up in overtime. To which the company rarely paid. I would always come 30 minutes early. And leave 1 hour late so as to make sure everything was done for the next chef shift
Had no choice working for Elior, they successfully won the bid on the contract where I worked.
Until then, the contract was Gather & Gather and they were a very decent outfit.
We were assured under TUPE that nothing would change. But it did.....virtually overnight!
Previously, the Rota for ALL staff was four days on then four days off, a total of 160 hours every calendar month, giving employees a proper work/life balance. Overtime was regularly available, usually covering the night shift to cover the night chefs four shifts off.
Elior decided that it would now be five days on and two days off. It was STILL 160 hours as before, BUT the last day you worked, it was to cover a night shift! Unfortunately, all legal!
The company was more focused on a sandwich facility as opposed to cooked food for the customer, this was brought up by the company now using the new contractor, but Elior was able to prove the service now provided WAS in keeping with the contract!
Gather & Gather paid me a reasonable £10.50 per hour. Eliot advertise the same chef position for £8.60.
I left 3 weeks after Elior took over, the Head Chef and Night Chef also left a month after me, as did the long serving catering assistants. Absolutely no consideration for staff who had been there for years!
I will always laugh at Eliors adverts, they really are clueless and in my opinion, unfit to trade in a catering environment. The managers had a bullying culture, (although I must say, not used on the seasoned
When starting at Elior I was promised big things so long as I worked hard. unfortunately these were not followed through. I made it clear from day 1 that I wanted to have a career. I suggested looking at the apprenticeship scheme but nothing was available to me. I worked long hard hours and I was mostly isolated and often got in trouble for talking to someone because I was made to feel so lonely. I was getting massively underpaid as I had taken on a supervisors role without the title such as the health and safety, fire and cosh training. I was expected to write my own rota (checked by the manager) and regardless of what it said I never finished on time.
on one occasion I accidentally broke a piece of equipment. I followed the correct procedures to the letter yet still they attempted to give me a disciplinary. during this stressful process my manager kept playing down the situation like it was nothing despite receiving a formal letter stating that I was under investigation with a possibility of a disciplinary. it is states in the handbook that any form of intimidation is a fireable offense yet no one cared that the three highest ranking members of staff were doing exactly this.
for the last 6 months of my employment I was consistently bullied by the deputy manager. despite reporting this on an almost daily basis, nothing changed and nothing happened. he continued to make my life a misery and the GM did not care at all. this was made worse because no one believed what wa
Management style 70s, fort turn-over des cadres (surtout responsables de secteur, chefs de restaurant et dir. de restaurant), très forte culture de copinage, forts problèmes de communication de la part du Dir. Oper et Régional pour faire descendre les axes stratégiques de l’entreprise, donc vision sur le positionnement de l’entreprise presque inexistante. Direction supérieure (Dir Opérations, Dir Régional, DEX) très peu formés, des anciens commis cuisine et chefs de cuisine qui sont montés après 20 années de travail dans l’organisation, donc une expérience hors du groupe très faible et avec une capacité analytique (financier, économique, stratégique) très pauvre et de très court terme. Les premiers mois de travail, j’ai été impressionné par la légèreté de la prise de décision sur des sujets commerciaux de plusieurs milliards d’euros, sans aucune analyse ou avec des analyses dignes d’un élève de CM2, après j’ai compris pourquoi le groupe est dans une telle difficulté économique. Attention : Je suis totalement d’accord avec la méritocratie, mais quand il y a des capacités et un accompagnement de la part de l’entreprise pour former les futurs cadres, mais dans le cas d’ELIOR, l’accompagnement a été presque inexistant dans le parcours de plusieurs cadres et cadres supérieurs. Ma conclusion: groupe sans un positionnement très clairs, avec de fortes faiblesses autour des RH au niveau des cadres et cadres supérieurs, bien entendu comme dans toute entreprise avec des exceptions, e
Prossalaire en accord avec le marché, des directeurs de restaurant et chef gérants très engagés avec leurs clients
ConsManagement style 70s. Cadres et cadres supérieurs (Dir Op, Dir Régional, Dir Explo et RS) très peu forme.
Non vorrei sparare a zero nei confronti di tutta Elior, anche perché ho avuto modo di lavorare in diverse aziende Elior e ho quindi potuto vivere esperienze lavorative sicuramente positive; PERO' una cosa che mi sento di segnalare è: se si è giovani, in questo ambiente lavorativo, si viene schiacciati. soprattutto se si è donna è davvero difficile integrarsi proprio perché, e mi pesa dirlo, c'è una maggioranza femminile che (per natura?) tende alla prevaricazione.
Per quanto riguarda il lavoro: è duro, niente da dire. Manca spesso organico e in sole tre ore bisogna fare davvero di tutto.
Spesso la responsabile non ha nessun tipo di competenze di organizzazione aziendale, viene semplicemente presa una tra le addette mensa più 'anziane' e questo porta ad una organizzazione terribile.
Ho lavorato con un contratto di apprendistato e sono stata inserita in Elior da un'agenzia interinale (esperienza ottima con quest'ultima) ma ho dato le dimissioni prima della fine del contratto. Lo stipendio -dai 300 ai 400 euro al mese- non valgono lo sforzo e l'usura fisica. (si lavano pentoloni, intere sale pranzo anche da sole... vetrate immense anche sotto il sole...)
Dipende poi molto dalle vostre esigenze, io in quanto studentessa mi trovavo bene con gli orari e con il discorso ferie/vacanze; tenete conto che, se lavorate in uno scolastico, non lavorerete per i 3 mesi estivi.
Prosil part time, essendo studentessa è sicuramente un'ottima cosa, Ma per una madre/madre single non è assolutamente fattibile. Altra nota positiva, alcune cuoche permettono di portare a casa il cibo avanzato.
Consdirei tutto il resto. Ovviamente se ci si riesce ad integrare bene è un altro discorso... ma insomma, il lavoro è sempre quello.
Arrivée à 7H45, je mets ma tenue de travail au vestiaire, j'enfile aussi une charlotte.
Avant la prise de service, je lave mes mains, puis je regarde le tableau pour savoir ce que
je dois faire aujourd'hui ou si ce n'est pas écrit, je vais demander à mon chef.
Je prends mon poste en partie froide. J'effectue la préparation d'entrées et de desserts. Je
vais chercher les ingrédients nécessaires selon les recettes et le nombre de plats à
préparer. Je déconditionne si besoin dans la légumerie, puis je ramène le tout sur mon
plan de travail. Je travaille les légumes ou fruits si besoin, après les avoir bien-sûr lavé et
désinfecté en légumerie. J'ai ensuite fait le dressage et préparé les assiettes pour les
placer en vitrines préalablement nettoyées.
Je pars ensuite en partie chaude, je finis avec l'équipe la préparation des plats, des cuissons.
Je mets en place le self.
Les clients commencent à arriver, je prends donc mon poste en self-service. La clientèle prend un plateau et des couverts et se sert en entrées et desserts dans les vitrines ainsi qu'en fromages, charcuterie et pain. J'effectue le service des plats chauds,
grillades et fritures.
Tous les clients sont partis, et je commence à débarrassé le self, puis je le nettoie. Ensuite je lave les tables et les chaises et je pose les chaises sur les tables.
Puis j'effectue le nettoyage des sols ainsi que les sanitaires.
J'effectue le nettoyage de la salle détente, je nettoie les machines à café, je débarr
Après de bons et loyaux services, licenciement pour faute grave alors que j'avais ramené mon étage à 98 % de qualité propreté de mes 20 chambres quotidiennes (80 % requis en Maison de Retraite).
L'entreprise n'en était pas à son premier forfait, puisque notre ancienne Chef de Site a été mutée en décembre 2012 car "trop gentille avec nous" et qu'une collègue avec 10 ans d'ancienneté à son poste, a été remerciée pratiquement comme moi.
Je me suis investie corps-et-âme pour mon entreprise et je ne le regrette pas même si l'on m'a reconduite à la porte comme une moins que rien parce que j'étais devenue gênante en posant soi-disant trop de questions.
Il paraît que certains résidents ont pleuré lorsque qu'ils ont appris l'injustice qui m'a frappée. Je les garde tous dans mon coeur. Je les adorais tous et ne les oublierai jamais. Mon entreprise m'a enlevé ce que j'aimais le plus : mon travail et les personnes pour qui je travaillais de tout mon coeur, et cela malgré tout, on ne pourra jamais me le retirer.
Pendant plus de trois ans, par conscience professionnelle, j'ai fais des heures supplémentaires non payées afin que toutes mes chambres reluisent. Et voilà le remerciement. Je n'ai pas de regrets de cet investissement, je n'ai fais que ce que je devais faire. Moi, aujourd'hui je peux me regarder sans faillir dans un miroir.
Voilà ce tout ce que je voulais dire à un employeur potentiel. Faites-moi confiance car malgré les apparences, n'ayez pas peur de m'embaucher,
My typical day at work always brightened up my day when I would see residents and they would tell me 'good morning' and ask how i was enjoying it being a waitress. It was there home so I tried my very best to make them smile, laugh and keeping there eating space tidy and clean. In my time working there, I learned that in life you can go through work which can be tough and tiring but have to learnt to deal with it. I loved working in the care home as it was always happy and bubbly and not somewhere which is always gloomy and miserable. The day I started working there I loved my job because it was my first job and it was a new challenge. after the first 2 months, a new girl had started and the boy who worked in the kitchen knew her. soon as she started working there, i could hear them both talking about me and laughing. It was near the end of my shift and I had been sweeping the floors, and they both came out chucking peas at each other. I told them they would have to sweep them up because I had just done the floors and I wasn't prepared to do it all over again as the dining room was quite big and they had made the mess. They would laugh, walk off and tell me that was my job. The boy who worked in the kitchen had left the electric hob on and had just dumped a tea towel next to the alight flame. I told him it was dangerous to leave it there because it could cause a fire, but he turned around and said 'only you could be stupid enough to do that'. After 4 months of working there I
Ambiente lavorativo difficile anche se professionalmente piacevole
Giornata lavorativa intensa soprattutto ovviamente negli orari di pranzo dove in poche ore c'era il maggiore afflusso di clienti e quindi molte attività da svolgere velocemente.
Il lavoro mi ha insegnato molto bene a gestire più aspetti nelle varie attività contemporaneamente, come preparazione pasti, preparazione prodotti ,allestimento banchi, e durante L afflusso dei clienti gestire e servire i pasti, servire alla cassa per i conti, servire al Bar per caffè ed altro e infine fare le pulizie necessarie di tutta la struttura adibita a mensa.
Con i colleghi di lavoro ho imparato l'importanza di legare e di creare una squadra ,anche se non sempre è stato facile adempiere ai vari compiti , purtroppo anche a causa di diversi momenti di una errata gestione .
La parte difficile del lavoro sta nel fatto che in pochissime ore si concentra una notevole mole di attività da gestire che spaziano dalla preparazione pasti fino al conto in cassa e fino alla pulizia di tutto ciò che è stato utilizzato.
La parte piacevole del mio lavoro è sempre stato l'Inter agire con molte persone tra cui clienti etc., e questo ti aiuta notevolmente a gestire i rapporti interpersonali con uno svariato tipo di persone.
Inoltre si sviluppa una buona capacità di gestire tante situazioni e aspetti lavorativi tutti insieme nel tempo.
ProsOrari di lavoro e gestione turni lavorativi
ConsA volte si può essere abbastanza sotto pressione.
My typical day at work starts around 7.30 am and I tend to stay until my work is done, which is around 5pm.I ensure that the restaurant front and back are organised and ready for the day, I also ensure my staff are all on site and there are no issues that will effect their duties or performance.
Having been in the catering industry for almost 20 years, I feel very privileged to be working for Elior, they provide the best training and support you will ever received from any catering company. They are a people company, we ( the employee) are one of their biggest asset have and they do take care of their employee really well.
Hardest part of the job, I guess it is a pretty constant at the time you start until finish, however, in the catering industry,it's rather expected.
The most enjoyable part of my job is to be working for such a great company who values their staff, my line manager are very supportive, respectable and I aware that if I need any support or assistance, it will be just a phone call away.
I read some of the very negative review here, some are absolutely ridiculous, we are in the catering industry, of cos it is hard work, of cos it's long hours, this is the catering industry.It's called dedication to the job...?
Before we start to point fingers ( because it's always easy to blame it on someone else) maybe we should take time and reflect on ourselves and our own performance....
ProsFree lunch, developement within the company, excellent support
En poste pendant 5 années dans un premier temps sous l'entité Shell puis repris dans la douleur par Elior en 2015 avec les marques Paul-Franprix-Esso en retail.
La politique de cette entreprise est douteuse et le peu de considération du personnel est flagrande.
Le turnover est très élevé,l'ambiance pas terrible et le seul avantage social très difficiles à obtenir: 13°mois après 1 an de présence continue sans les coupures dans les CDD.
Le recrutement très difficile,très peu de candidat lors des passages d'annonces et beaucoup de petits contrats dit d'extra
Les "avantages"repas n'en sont pas puisque retiré de votre paie.
Ces repas ont en faites des bases alimentaires qui composent les sandwichs en vente dans les vitrines.
Les carences alimentaires sont certaines.
Pour ce qui est de la mutuelle elle est obligatoire et payante et le CE
est très limité (intéressant pour les Parisiens)
La convention collective des cafétéria n'a rien a voir avec l'activité principal du point de vente qui est la distribution carburant.
Il s'agit bien d'une aire autoroutière,ce qui à pour conséquence un grande flexibilité du personnel.
La politique de cette entreprise est uniquement basée sur la rentabilité,où plutôt le "cash"
Formation,évolution interne sont possible à condition d'être mobile sur le plan national.
Une entreprise à fuire
ProsClientèle de passage très sympathique
ConsGaspillage alimentaire-repas déséquilibrés-turnover important
Questions And Answers about Elior
If you were in charge, what would you do to make Elior a better place to work?
Asked Dec 13, 2016
Get rid of the team I worked with
Answered Nov 3, 2020
If I was in charge of Elior North America (Memphis, Tennessee) I would start with terminating management. All the issues with the Memphis area has to do with management. Employees not coming to work on time, employees not doing their jobs, and worst of all employees on their cellphones and streaming "LIVE" on facebook.
Answered Mar 14, 2020
How long does it take to get hired from start to finish at Elior? What are the steps along the way?
Asked Apr 11, 2017
Ten days for me I applied in July. Me and manager kept playing phone tag but I didn't give up. Finally had the interview on a Friday and officially hired on a Tuesday because of the wait on the test results to come back.
Answered Aug 27, 2019
After completing the immunization records , drug and back ground checks, and a subsequent directive it took about 2 weeks.
Answered Feb 18, 2019
How flexible are your working hours at Elior?
Asked Mar 14, 2020
Not at all
Answered Nov 3, 2020
No you have time requirements. Breakfast must be served by 6 am, lunch 12 and dinner 5. So you either comes in at 2 am or 10 am.
Answered Jul 31, 2020
What is the interview process like at Elior?
Asked May 19, 2019
Very casual we met in a coffee shop.
Answered Oct 24, 2019
My interview process was straight forward and comfortable. Job discription was explained in detail. And went very well
