Chefs Sucks Customer Reviews and Feedback
HelloFresh SE is an international publicly traded meal-kit company based in Berlin, Germany. It is the largest meal-kit provider in the United States, and also has operations in Canada, Western Europe (including Luxembourg, Germany, Belgium, France, and the Netherlands), New Zealand and Australia. It has been listed on the Frankfurt Stock Exchange since its IPO in November 2017. In October 2018, Toronto-based HelloFresh Canada acquired Chefs Plate, a Canadian meal-kit company.
A customer shared her experience with Chefs Plate, "The first thing I noticed about my Chefs Plate package was the waste. There is a lot of packaging. I'm not generally too fussed about waste but it even made my usually non-environmentally conscious self cringe a bit. It was enough food but if you like leftovers, it's not great. I usually like to bring left over dinner for lunch the next day and it doesn't seem like that's going to happen. Cost. The first time you order, you get 3 free plates if you use a referral code so it was only about $50, but next week, it'll jump to $85 which is steep."
Manager (Former Employee) says"Corporate Chefs management, regional and president are extremely racist. President would come in and drop the F bomb all the time. They understaff and under pay the employees not good for moral. The amount of paperwork expected of 1 person is beyond normal. Horribly Run Company."
Food Serivice Manager (Current Employee) says"Over worked and under payed. Current district manager in NJ only respects your work if he likes you. He disrespects hard working employees and babies mangers who cry to much. Inconsistent policies for different employees. Borderline racist and unprofessionalism. Vice President is overheard talking bad about employees and clients. Unprofessionalism at its best. Cons: Upper Management"
Salad Prep/Cashier (Former Employee) says"I loved what my position was SUPPOSED to be - salad bar prep and refilling during lunch serivce, assist Executive Chef with food prep for hot line, cashiering, cleaning my own workstation and cleaning food service area during lunch. Cons: Everything"
Executive Chef (Former Employee) says"The worst place I ever worked. Non stop, short staffed, poor food quality. I would suggest you never consider working for them. Racist behavior towards employee was the final straw Cons: Slave drivers"
Deli Clerk/Line Server (Former Employee) says"I mostly did prep work for afternoon lunch run.I enjoyed working there."
Deli Clerk (Former Employee) says"This is just a job not a career so if that's what you're looking for look elsewhere. They do not pay enough for all the unprofessional things you have to deal with. The management and the chef are extremely unprofessional, the chef keeps drama going by gossiping and spreading false rumors about and between employees and the café manager. They take money out your check whether you eat there or not. They tell you nothing goes in the trash even things you know are unedible, if you drop something you're made to pick it up and use it anyway. Cons: take money out of your check for lunch"
Cashier/Clerk (Former Employee) says"Working for CC I was told i was too nice to the students, asked to charge regulars for extra straws and napkins. I really didn't like that or being told I was being watched. I would not recommend it. Cons: the overall environment"
CASHIER (Former Employee) says"Making coffee in the morning. Setting up for breakfast and lunch. Running the cash register during the meal times. Inventory for supplies at the end of the lunch shift. Cons: Management"
Food Service and Hospitality Coordinator (Current Employee) says"I have worked with this company for quite some times, they don't offer their employees any over time, benefits, bonus, etc absolutely nothing. Management is great, the company sucks, & I'm living from paycheck to paycheck, its just not enough. Cons: short breaks, they take money from our cheks to eat, no raises no bonuses, no overtime, just grief."
Utility Worker (Former Employee) says"Work a year there than you file for unemployment and then unemployment paycheck sucks .and they wont move you up from utilitly worker i dont work with them ."
Chef & Account Manager (Current Employee) says"pay is not great...getting a raise is like pulling teeth the people you work with can be nice and sometimes that can get you through the day Cons: no breaks and work over 50+ hours but only get pay for 40"
CHEF/MANAGER (Former Employee) says"Very fast paced. Never time to sit in a day. As manager needed to always make sure food was at correct temperature with lower the average equipment. Was able to learn several tricks for cooking through employment. Customer service and cash handling skills are necessary. Customers are mostly nice, but an occasional extremely difficult one, had me brushing up of my management skills. The Customers also made my days the most enjoyable. Cons: No breaks, Co-efficient pay"
FOOD & CUSTOMER SERVICE MANAGER (Current Employee) says"For Managers this a hands on driven company / environment so expect to work alongside your employees for the most part. Would be better if staffing was sufficient. Each account/unit may differ. Work schedules aren't bad - no weekends. Could improve in manager benefits, incentives and distinction of duties compared to hourly staff. Cons: Insufficient Staffing"
Chef Manager (Current Employee) says"your day starts at 545 and you pretty much are at full throttle until it is 330. Ranging from coffee to the breakfast rush to the lunch rush and then then closing procedures and somewhere in between you are suppose to prep, clean and cook Cons: alot of work short day"
Cook Assistant/Cashier/Server/Preparer (Former Employee) says"I liked it because it was fast paced and I got to meet a lot of different people and learned a lot from them. Cons: The new replacement manager was a control freak."
Cashier/Customer Service (Former Employee) says"It was fun to work inside of Corporate Chefs. They always remembered my birthday. I remember this because most of my friends sent Birthday wisher though facebook or text. But I remembered getting that single card in the mail. It made me smile."
Cashier/Customer Service (Former Employee) says"make coffee in the am, stock sodas stock condiments, cash customers out,bake cookies, muffin, and make bread, count draws, wash dishes, work the star bucks express"
Deli Worker (Former Employee) says"prepare food for the daily lunch. learned how to use the machines they had. hardest thing was keeping the customer happy and remembering what they ordered,"
Cashier (Former Employee) says"enjoy working with the public and work effort as a team. Door always open for learning new things Cons: cant think of anything"
Grill Cook (Former Employee) says"Monday - Friday 6am-3pm Cons: Management"
Former Employee - Executive Head Chef says"I worked at College Chefs full-time for more than 10 years Cons: Low pay ,poor benefits,not matter how well or hard you work you will be fired if you get bad review from your entitled clients 5 + years budgets and all in order no missed shifts"
Former Employee - Chef says"I worked at College Chefs full-time for less than a year Cons: Horrible management and leadership. They provide zero training and support for the field staff then discipline the staff when they make a mistake. You cannot expect an employee to do the job correctly if you don't show them the requirments needed. The food quality is subpar, fellow chefs would leave food in the oven at 3 pm when dinner is not served until 5 pm. The CEO would visit accounts in shorts, and sandles and not wear a hat."
Former Employee - Prep Cook/Dishwasher says"I worked at College Chefs full-time for more than 3 years Cons: Schedule was from 12-8pm, no off days whatsoever unless you’re sick or it’s a super emergency, house directors are allowed to harass and belittle you because as my supervisor told me “we are contracted by them”. If you are black or brown, I wouldn’t recommend this job to you."
Former Employee - Executive Chef says"I worked at College Chefs full-time for more than a year Cons: No support, treated like crap by greek house, expect way more than any person could give, have to qork in your 'off' time"
Former Employee - Executive Chef says"I worked at College Chefs full-time for more than a year Cons: The only reason they're getting 1 star from me is that you can't give them a 0 star rating. No support from management at all and when you come to them for help, you'll only get yelled at for everything you're apparently doing wrong. On the upside you get to clean up after a bunch of ungrateful kids that trash the kitchen every night. And when you finally get tired of it, they fire you a week before Christmas. The Healthcare is a joke, it says it meets requirements but just try using it. Turnover is ridiculously high. In the two semesters I work for them there were 7 people who were fired or quit. They parade around this 'quality of life' motto but never deliver on it. You have to come in on days off for mandatory orders and spend hours out of your weekend typing in menus and orders. You aren't allowed to get any equipment, not so much as a serving bowl unless you can pay for it yourself and eventually get reimbursed. One admin will tell you to go ahead and get what you need and the next one will chew you out for buying anything. They will flat out lie to your face! They told me that the fraternity hated my food, hated me, wanted me out as a reason to demote me to sous chef and when I asked the frat they had no idea what I was talking about. If you value your sanity don't work for them."
Former Employee - Chef says"I worked at College Chefs full-time for more than a year Cons: This company preys on unassuming college students with high pressre sales pitches to con kids out of hundreds of thousands of dollars. While employed by College Chefs, they encouraged the Chefs to write good reviews on this site. Wouldn't you if your job depended on it? They gave me $1200 a week to feed 80 guys 6 days a week. Only to find out that they were charging the house over $180,000 a year for food service. After factoring out my salary and the weekly food budget, where did the other $90,000 a year go? Straight to the Owners pocket, that is where. They tie their employees hands with no budget or means to do the job correctly. In turn, the students hate the Chef because we don't have any money in the budget to provide them what they were promised by a commissioned sales team."
Former Employee - Chef says"I worked at College Chefs full-time for more than a year Cons: This list is great; poor communication and intent for service. They "coach and train" but backstab when it suits them. They promise pay and raises and then fail to fulfill their promises."
Current Employee - Anonymous Employee says"I have been working at College Chefs full-time for more than 3 years Cons: Summer can sometimes be difficult to find work, however College Chefs is trying to help place chefs. Healthcare package not spectacular."
Chef says"I worked at College Chefs Cons: If you are thinking about working for College Chefs think again. MY wife got sick and had to be brought to the hospital by ambulance. She was admitted. I left the hospital to complete meal service. That day that she was brought to the hospital I got text message by the management not to miss the meal service times. No one called to ask how I or my wife was doing. They fired me the night my wife got out of the hospital. Beware of who you may work for. They do not care in my opinion!!!!!!!!!!!"
AZ - Arizona says"I worked at College Chefs Cons: Everything else get told lies about future opening and nothing happens"
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