cook

driver

expeditor

sous chef

prep cook

Air Culinaire Worldwide

I was hired as an "Executive Sous Chef" not true. They wanted a new cook. Classic bait and switch. Once I started I realized this. I had no say in anything other than cooking and the ordering of some food product. In the add I answered it was all management work(scheduling, culinary assignments and productivity measures, implement training and development policies, etc). They just wanted a cook. I had a total of 3 interviews, and in those, it was all talk about managing and a little cooking(filling in when cook was off or late, but not full time, that's what I assumed ). Also, they never mentioned that they expect you to work every weekend. Had they said that in the add I answered or the three interviews I did with them, I never would have even considered the job. They waited until I started my onboarding to inform me of that. I offered to work one full weekend a month, they said no, you have to work every weekend. I resigned. Terrible management in the place. People come and go as they please, show up late(I saw this everyday, and to make matters worse, the two managers said as much, they KNOW it's a problem and still do nothing, very weak.

I just don’t know what it is, but the management is something. I left after two months, and towards the end of my employment, i felt like none of the work i did was enough, i was blamed for things while a few others got away it, favoritism is a huge thing here. my final straw is when the general manager blamed me for things on my last day that couldn’t be helped. i’ve made mistakes , but majority of them was not a lack of training, but rather non-realistic expectations. it was about packaging labels that someone else forgot to put on the box i had to deliver. i noticed by the time i delivered it, there was no label. so that person got away with it, while i got the worst end of things. most importantly, i deliberately follow what they tell me to do and when you don’t know or do how they see fit, they go on to lecture you more than once. staff is friendly. management just can’t help but keep being uptight and clenching their pearls. it was uncomfortable just being around the management, like walking on eggshells. 

Responsibilities:
-  	Build, manage and perpetuate client relations with world-class customer service 
-	Written & Verbal Communications to include: reading and interpreting documents; responding in a timely, effective and professional manner; verbally communicating precise points adequately and troubleshooting any possible complications that may arise. 
-	Committed to meeting deadlines by: working with specific individual requirements;  processing and fulfilling request for service; and arranging all qualified logistics on rigid schedules and deadlines
-	Quality Control generated by providing consistent standards to clients with heightened expectations
-	Financial Obligations: Negotiate budgets with both clients and kitchens/vendors to ensure parameters, including operational expenses, are met; review and approve invoices for AP. 
-	Ability to prioritize and multi-task in an organized manner to  maneuver between tasks efficiently to ensure demands are met when requested

You'd be lucky to experience a work day where you knew what work was coming your way. And you'd be luckier still if your plate wasn't completely overburdened by the time you clocked out, leaving you stressed and concerned about how far behind you are for the next day.
The managers do not care about you. You are not offered any sort of standardized or regular training--every department and every manager in it has their own unique way of doing things, and half of them don't know half of the shortcuts that the others do.
The hardest part of the job was trying to jump through all the hoops and wear a dozen different hats for no compensation and with zero training.
The most enjoyable part of the job was the second I quit.
In the end, all I learned was how to respect myself enough to leave a terrible work environment.

Not bad - I helped re brand this company from Air chef to ACWW- and while i was leaving they were bought by Us weather and aviation. They are not bad with helping but not when there is something of wrong doing. I worked along side a lady who thought she ran the company over the own CEO. She got let go however I brought up she was very verbally abusive to myself and others around. Upper management did not care.. My old boss was the only one that gave me advise but would shy away. After my promo at this company I liked everything about it, except working with this person who was getting bad ratings from customers anyway. As for the company, even if you know the right people it doesnt really matter. pay and work flow was ok and hours were semi decent. They have grown well now and have a different culture now that i hear from old colleagues.

What is the best part of working at the company?
New technology, some really great people. 

What is the most stressful part about working at the company?
Micromanagement and lack of employee support. Executives in different areas seem to compete for scarce resources, but the scarcity is imagined by the senior leadership. The frontline employees suffer from a lack of staff across most departments and turnover is high. 

What is the work environment and culture like at the company?
Fast paced chaos, lack of a consolidated path toward success and a very in or out culture. If you're in, you're golden. If you're out, might as well start looking for a new job. 

What is a typical day like for you at the company?
Firefighting. Reacting to unforeseen issues caused by poor leadership.

Working as an IT professional at Air Culinaire Worldwide has been challenging due to the lack of competent leadership and limited understanding of technology within the company. The absence of effective direction and support from higher-ups has hindered anyone's ability to make significant advancements with technology, I do not see this changing anytime soon. Additionally, there has been many experiences and instances where my work has been unjustly attributed to others without proper recognition or credit given. These factors have made it difficult to thrive in an environment that does not prioritize the value of IT professionals or foster a culture of innovation and growth.

Terrible company. Only beneficial for Entry corporate experience. Besides that management sucks!!! They treat the good workers like trash, and if you do you job well, you won’t get a raise, just more work. Zero respect or recognition for their employees. And truth be told some managers have no business being a manager. All family established. Everyone in the office is related to each other. And they fire people left and right, top 3 worst jobs I had by far. And they have no PTO for employees, while management vacations every week. Terrible, miserable work environment. Food is edible some days, other days you’ll have a stomach ache. 

Toxic, unfocused environment. Upper management is Reactive, without foresight or structure, Completely detached. Good place for cooks with little aspirations, but managers turnover constantly. There is very little emphasis on  fundamentals, let alone refined or specialized product or delivery. ACW has a culture of filthy cars, sloppy food, unreliable delivery program, and unappreciated team members.  Very disappointed in “leadership” and their lack of principles. Cheap, canned food and antiquated menus. This makes for a hard job for csr, as they are on constant damage control. Overall negative environment, and shady people running the show.

Bait and switch company. You will be greeted like this is the greatest Job in the world in the on boarding process. Once you actually get to the operation there are no set days off due to lack of staffing and low retention. Entry level positions are paid low so they can't generate top talent. The GM is backhanded, lies and Gossips which creates a unprofessional work environment. This place does have potential if it had real professional leadership leading the way. Employees would come in 4 hours late, or not come in at all with zero accountability.  

Top Job Titles	Average Salary
Cook 57 salaries reported	$21.23 per hour
Driver 45 salaries reported	$19.52 per hour
Expeditor 20 salaries reported	$19.89 per hour
Sous chef 11 salaries reported	$63,967 per year
Prep cook 18 salaries reported	$18.64 per hour

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