cuisinier

cook

chef pâtissier

food service supervisor

travailleur en construction générale

Chartwells Higher Education

When I first started working for Chartwells, I started on the bottom of the ladder so to speak.  I worked my way into the head cook position within a few months.  In that position I assisted the Unit Manager with ordering, and inventory control.  In three years I was assigned to be a lead hand in a school near where I started.  From there at the start of the next school year I was offered a supervisor position at another school in the district.  I am happy to say with that promotion I was able to make the unit a very successful one.  I had to maintain a strict budget.  This included food, paper, labour, and cleaning costs.  After 6 years at that school, I was asked to transfer to another school in the district.  I went into that school, and helped open three other schools in the district.  I helped our district manager oversee seven schools including mine in the northern part of the school district.  
  The best part of my job was dealing with the school staff and especially the children.  I very much enjoyed them on a daily basis  The principals and I would talk out menu items and how to make better  
   The worst part of my job was balancing the conflict between the company I worked with and the provincial food committee.

My position required me to do daily deposits, daily report entered in the system and faxed, coming up with daily specials, promoting the cafeteria, monthly inventory and managing 4 employees.
The hardest part of my job was to come up with enjoyable and affordable lunch idea for the students, especially after we were no longer allowed to serve fry foods. 
The most enjoyable part of my job was the interaction with the students, especially when I was holding some special meals like Halloween, Thanksgiving, Christmas and Easter. The kids also loved my yearly Summer Splash party that I would hold every year in June.

We prepare and set up the food area, and serve students for lunch and dinner everyday. I learned team work spirit and management policy of big company such as problem on food safety ort allergy. Every worker follow the rules of company such as washing hands, doing cleaning, and ensuring food safety. The hardest part is lifting food trays because I do not have very much power as a female. The most enjoyable part is chating or working with different co-workers make me learn different knowledge from them.

Work was easy, when supplied with the proper equipment. The 1st 5 years were great, then went downhill. I have learned  not speak up to management, as they do not listen, nor did they care. The hardest part would be the higher ups. I absolutely  Loved my job & my co workers, because I spoke up about safety and lack of help from the office, they laid me off permanently after 10 years. 

At first when I started I was hired for 4 hours a day, minimum wage.i was trained by someone that showed me what he did and to observe. I wasn’t sure of all I was supossed to do as there was too many telling me this is what you are to do. I was always a team player with co workers but here wasn’t the same. This cafeteria had a past of employees who left there positions because of lack of supervision and unhappy staff that left because of a coworker who wasn’t a team player.

I love my job, the school i work in, the people i work with and how face paced the day is.  I have been with Chartwells many years and was happy when i finally got a steady position in the school i wanted.  I work one on one with my manager who is spot on in everything she does which makes day to day operations go smoothly.  Great place to work … agsin, i am very happy and will  stay til my manager leaves

I was responsible for helping the kitchen head in the cafeteria serve the 300 students of my highschool for lunchtime. I would prep food, clean the kitchen and service area, stock fridges, do dishes, as well as be in charge for serving all food. It was just the two of us, but she and I always made sure everything ran smoothly. The only thing I did not like about this job was how little I worked there (I could only work a couple hours a day).

I had been working here for more than two years before Covid 19, there were no job advancement opportunities nor raises. Actually I don’t think the company really care staffs. They said you could have benefits if you work for 25 hours per week, but because the job nature you will never get that much times (9 to 15 hours per week), always have some situation where your hours get cut, such as school activities, on strike and so on

Chartwell gave me the opportunity to integrate perfectly to my new environment in Ottawa, I meet and interact with different types of people during my work hour, which greatly increased my confidence level and also the way i interact with people, this coupled with the financial benefits and incentives the job provides makes chartwell a fun place to work.

What is the best part of working at the company?
The Staff Are Great. Thank You For All Your Help.

What is the most stressful part about working at the company?
Stress Can Be Educational To. Challenges Keep Us On Our Feet.

What is the work environment and culture like at the company?
I Think It's Great. Casual. It's a Great Place To Work.

What is a typical day like for you at the company?
Busy Though Comfortable. Time is Of The Essence.

Top Job Titles	Average salary
Cuisinier 1 salary reported	$21.00 per hour
Cook 2 salaries reported	$17.25 per hour
Chef pâtissier 2 salaries reported	$17.00 per hour
Food service supervisor 1 salary reported	$18.88 per hour
Travailleur en construction générale 1 salary reported	$17.50 per hour

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