Pros
Weekly pay Free meals No evening hours
Cons
Location: Garner (White Oak) Not organized. There was roughly 25-30 people training in the kitchen at the same time which was ludicrous. Unpaid orientation No employee benefits unless you are management First day at work/training, no break was given and had to stand up in the kitchen to eat even thought the dining area had chairs and tables set up. We were told not to waste or throw anything away. We were TRAINED to put old product in a new container and to change the label to extend use by date by two or three days. Hired too many people which limited movement to train and work efficiently. They basically hired a lot of people to get the food prepped and rushed through training. After "training" was done, they started letting people go the day before their grand opening. I was called in on my day off to train/prep and was told I was doing a great job and also thanked me for coming in. The next day, one hour into the shift, I was told that I was moving "too slow" and was let go. Again, they called me in the day before. Trainers did not wash their hands. Cellphones were not allowed by employees in the building. However, management and trainers had their phone and used them in the kitchen. Ex: Trained by someone who was not fluent in English and had to use a phone app to translate. He did not wash his hands after phone use and resumed handling food. I sliced tomatoes using their non industrial slicer. I went to clean it off and was told by the trainer "It's okay, don't worry about it cleaning it." The trainer began slicing corn beef without cleaning or sanitizing it. (Cross Contamination!)