second chef d'exploitation

sous chef

prep cook

line cook

hotel front desk supervisor

NORWOOD HOTEL

This job provided me with a wealth of knowledge and opportunities for personal growth, and growth within the company and the hospitality industry.

I was able to perform various roles from banquet server to sales & catering manager allowing me to gain many skills including customer service, problem solving, leadership, communication, time management and organization.

While working here, I developed a strong work ethic, a taste for hard work, fast transition, and an ability to work where I was needed, when I was needed.

The hardest part of the job was problem solving with little time to think, and often having to self teach, but the most enjoyable part of the job was the challenge; and making events successful and knowing the client was happy.

"People don't leave jobs, they leave management"

If the head banquet manager cared less about petty things in peoples personal lives, gossiping, and talking badly about employees in front of other employees; they would have a team that works together, shows up, takes their jobs seriously, and in turn, wouldn't have such a high turnover of employees.

You can only get away with lying to people for so long.

The people you meet at the norwood are amazing folks and co-workers but its a high stress job and the stress usuallys gets to the head of the managers. Alot of yelling and belittling. And dont forget about the gossip. You start dreading going to work because the constant yelling gets to you.

I worked at the Norwood Hotel before renovations and during my time I felt secure , happy , and had a wonderful team. They had good benifits , and good staff morale

At the Norwood Hotel you can work hard, but never feel under pressure. Management is what I would describe as "open book", meaning you can share any reasonable idea with them. However, they are also hesitant at best to employees with their issues. Also the kitchen is open access and has a genuine culture of honesty.

The Norwood was my first real line cook job. While I am a pretty good cook at home. It was very difficult working with some of the equipment. Some things that should have been either fixed or all together replaced were in barely passable working condition.

loving each minute working for norwood hotel , pay is not affordable , i wish if there was any other way to earn more or getting extra hours, but hard to say, everything outside is really expensive.

Good pay, but totally bad management and some worker. Bad environment, no shift in slow season (which long season), the worst attitude management i had, first day you wont see it, but you will see soon. 
“that’s my opinion”

I worked here for many years and have watched management change time and again My favorite thing about this job was the customer base . That is what I miss .

no traing and the hours were outrageous understaffed underpaid and overworked. the kitchen was filthy and gross the basement was full of black mold . they treat you like complete garbage

Top Job Titles	Average salary
Second chef d'exploitation 2 salaries reported	$42,375 per year
Sous chef 1 salary reported	$43,500 per year
Prep cook 1 salary reported	$16.50 per hour
Line cook 1 salary reported	$17.38 per hour
Hotel front desk supervisor 1 salary reported	$16.50 per hour

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