kitchen manager

cuisinier à la chaîne

prep cook

line cook

line cook/prep cook

State & Main Kitchen Bar

Working at State and Main has been a great opportunity where I have developed many skills and have been able to build long lasting friendships with the staff.  A typical day at work would include interacting with customers as I show them to their table, as well as taking reservations and helping out customers with whatever they need. While working at State and Main, I have learned how to deal with all types of customers, interact with both people and staff in a polite and professional manner, and have developed all of the required skills of a hostess such as seating customers, running food, taking reservations and take out orders, and handling all types of work situations. My co-workers at State and Main have all been extremely welcoming and helpful, especially when I had first started, as well as the management who make you feel like you are apart of a family. The hardest part of my job is trying to accommodate both the customers and the servers, and being careful not to over load a server's section, despite where the customers would like to sit. The most enjoyable part of my job is being able to interact with all sorts of people, and learning new things about them every day.

Overall I believe State & Main is a good company, however the Cambridge location is a nightmare. I will say the money is pretty decent however it’s most definitely not worth it. Also applying here, you better know what you’re doing because you’re about to be thrown into the weeds and if you can’t keep up well than you get fired. Also training here, they don’t really do that if you’re coming in with previous experience even if it’s from another restaurant. Next, please don’t apply if you’re a student, management only wants people with full-time availability so students, don’t bother wasting your time unless you plan on quitting to school to become a host/server/bartender for the rest of your life.  Lastly management??? The supervisors were nice, but the general manager is never really there when you work, and the assistant manager loves to micromanage the staff and believes all employees are beneath him. He will treat you like the dirt beneath your shoes and not think twice about it. You’ll end up feeling burnt out, not appreciated and undervalued. 

I was hired with a large group of others who were all trained together. We were required to get really high end outfits to wear including non stick dress shoes (no runners allowed). I spent over $200 just to get the proper attire in my first few weeks. I have worked in multiple other restaurants and this one was the absolute worst. They fired almost everyone before 3 months (1-2 people fired weekly) and seemed to be making up reasons. People were fired for having other jobs (mentioned at interviews), false claims of laziness and management seemed to content to lie about you doing something out of protocol. In the end, the only people left were younger girls who wore lots of makeup and were very skinny. I do not think people were kept on merit but we're kept based on "looking the part" Management was disrespectful and lack any concern about their staffs feelings or lives outside the job. They will work you like a dog and then fire you for something made up before you make 3 months. Waste of time.

Working at state and main was always fun, I enjoyed going to work as a hostess on the weekends. The environment was always so friendly and engaging and we were all nice to each other from management, kitchen, servers and all. Although once the company was bought, the managers switched from less fun ad engaging ones that treated us like family, to rude and bossy ones. My hours were never great working as a hostess, the servers were capable of doing our job while it was slow, so I was only needed when it was busy. That meant that I would only get 3 or so hours some weeks, and maybe 8 hours other weeks. My shifts were cut down even more once the company was bought out, so some days I would go to work for maybe 1 1/2 hours and that was it for the week which I am not sure if that is even allowed. 

Overall, the company dynamic shifted quite a bit when the company got bought. It is no longer a great place to work, at least in my case.

There really isn't much to be said as I'm practically a lost for words. I've worked at 7 different restaurants and not one compares even close to this location. Everybody is super friendly and is in sync with eachother when it comes to working, they are almost like family. The management is astonishing, they host events quite often and give to the community.They are fairly lenient on their workers but know when and how to act putting their foot right down when something goes awry. I worked there for 2 years and I had never had any issues that caused me to dislike working there, I loved working there everyday and I would give anything in the world to have a family like that where I work now.


Seriously I cannot help but give this place a rating of 5 across the board, the perfect place to work whatever your position is.

State and Main provided a fantastic work environment. 
Management was extremely understanding of my availability, and they were willing to work with me as it changed. 
They take the time to train you, and understand that not every learns at the same pace. They want to make sure that you succeed, and do not let you sink. 
It is a very fast paced environment, and sometimes things to not run smoothly, but as a server it is your responsibility to take care of your guests and ensure their satisfaction.
Management encourages you to ask for help as you need it, they do not want to see you stressed out and behind. They also want to help you when it comes to keeping guests satisfied.
The staff is very friendly, they have fun while they are there and they are able to keep up with the busy times as well as keep them selves busy on the down times.

The actual job is okay. Decent pay and hours. The work atmosphere was very stressfull and harsh. Absolutley disgusting and dirty kitchen! Food safety ignored or not cared about. Every surface of the kitchen was grimy and greasy and just downright unclean. There were cleaning duties and food safety logs but they were often Ignorned and fordged later to make it look like the cleaning was done on paper. Manadgement was all the problem. The KM for the longest time was so checked out and stopped carring. Some of the things I've heard manadgement say is crazy and so unorofessional. Big amount of favoritism by mamadgement in the kitchen. If they like you , you can get away with anything. My advice is to find somewhere else to work. And don't eat their food

I really enjoyed working in the kitchen while it lasted. I learned a lot about food and how to cook, how to multitask and time management. I use many of those skills today in meal prepping. I was a line cook, brunch on the weekend was my speciality. I enjoyed the diverse group of people I got to work with and the food tastes amazing. Always fun to experiment with new flavors for your personal meals in the back. I found the management to be lacking. The main reason I left though is due to a change in lifestyle. Its very hard to sleep, eat and workout when your working long late hours, eating fries while trying to restock the line and you don't have enough energy to hit the gym after. Plus kitchen jobs can be overly stressful sometimes which is not part of a healthy lifestyle either.

good tips and sometimes good hours but you are not guaranteed that, have worked 1 hours shifts and only paid for that or just given a meal and sent home. very good place to work if your looking for friends as coworkers but also a lot of unprofessional areas. management is understanding and supportive if you are on good terms, old management was amazing , things have gone downhill since. all of the old staff were great but the environment has changed since almost everyone left. but overall was a really good place to work with family like staff just slowly things went bad, sad that they lost a lot of great people . 

State and Main was a good starting point for working within the service industry and they created a positive and hardworking team, that for the most part, got along well. My review would have been four or five stars all around if it weren't for one unruly assistant FOH manager. I wouldn't suggest working here if you have problems with catty or two-faced management. If this assistant manager was relocated or fired it would be a completely different work environment. It's a shame. 
There was also a huge lack of room for advancement within the company due to covid. 

Top Job Titles	Average salary
Kitchen manager 12 salaries reported	$57,239 per year
Cuisinier à la chaîne 21 salaries reported	$19.23 per hour
Prep cook 22 salaries reported	$18.50 per hour
Line cook 13 salaries reported	$19.64 per hour
Line cook/prep cook 1 salary reported	$18.60 per hour

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