second chef d'exploitation

chef de partie

Bellvue Manor

a typical day at work, you serve food to customers, always keep a smile, be productive, and etc. 
I learned all the manners I should have as a server such as don't lean on the walls, fold napkins, replenishing water, bread, and etc. 
I have been only working here for almost 2 months now but my co-workers told me that the management sucks.
The hardest part of the job is that you are constantly moving around carrying heavy trays with hot plates. 
The most enjoyable part of the job is you get free food and your co-workers are super nice.

Working at Bellvue consisted of being able to work in a fast-paced, chaotic environment but still being able to return to your tables and serve with a smile. I've learned various techniques to manage time and provide an exceptional experience in the service industry and made some of my best friends here. The difficulties were in the sudden changes that could've been made to orders or table arrangements, but the most enjoyable part is being able to laugh about it all after with the great work staff.

A typical day at Bellvue Manor is about 7-9 hours. The time you will usually leave is 11:30pm- 1:00am. You are not allowed to sit down while on the job. You are not allowed to lean, it is unprofessional. The hardest part of the job is standing for a lot of hours. Your back and feet start to hurt. The most enjoyable part is that the employees are all friendly and you can have fun while on the job.

you will not really be doing the same things every shift, helps build customer service skills. Although management is awful, they dont care about you, dont report injuries, they threaten you by trying to over power people. they are always hirring people and barely give senior staff(staff who have been there longer) any shifts.

Would not recommend. Management will lie and ask you to complete tasks that are way out of your job description and won’t compensate. They will overwork you and expect you to use your vehicle and won’t reimburse you for anything. They continually throw you under the bus to make themselves look better. 

one of my first jobs, it was a little hard to adjust at first but it was actually very fun and challenging, the work environment was clean, managers were decent. the job a little hard in aspects of carrying large trays with plates and glasses. a lot of responsibilities and not enough pay.

as a former employee there for 3+ years. I genuinely enjoyed my time. Like any job it had it's ups & downs. but it prepared me for work outside this place. Great for part time and students. But definitely not for everyone.

Serving is a harder job to deal with because you constantly have to be cautious of what you're serving due to allergies. Working at a banquet hall at such a young age helps you understand the difference between a hall and a restaurant.

a typical day at work is serving food at a fast pace and catering to the needs of the guest that have come to attend the function of that night . what i learned was how to efficiently and productively work at a fast pace.

There was no room for advancement, the manager didn't notice when  people were telling him lies about someone else. The coworkers are amazing but definitely not the management

Top Job Titles	Average salary
Second chef d'exploitation 2 salaries reported	$36.50 per hour
Chef de partie 1 salary reported	$22.50 per hour

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