baker

prep cook

decorator

barista

dishwasher

Bird Bakery

There is no training program here at all. The new people do the training when they don't know anything themselves. The manager will tell you they hired someone then one day they show up and have no one to train them. That is the management's job is to make sure proper training is happening. Then when something isn't done the right way you get talked down to. The managers are also very gossipy, condescending, hypocritical, and unforgiving. Which brought up a lot of past trauma and it was a horrible experience. Also, the bakers, the ones that need help the most, struggle daily to keep up with an unrealistic production list for 3 people. And you have to beg management to help of have a full on breakdown before being taken seriously. All of the managers will ask if all the other areas need help before asking the bakers. While the bakers are in deep the management sit around and talk very poorly of all the customers. They don't like any of the customers and are vert rude to them. And the scheduling is even worse. The manager always schedules itself at 6 am. Never shows up until after 8am and when the other people do that they get talked down to. They also make you feel like you can't take a break or leave when your contracted 8 hrs is up. When I was 5 days on the job my trainer left for college and was told to get what i could get done and don't worry about the rest. I was never told that the cupcakes had to be made before I left every day. One of the biggest things to do was never told to me. Then when i am out of work I get talked down to because I didn't do what i didn't know I had to do. So it's basically a whole bunch of you f**king up all day long and being told you're wrong all day long with no help. Very bad for mental health. Management needs to be cleared and new people brought in.

My first day there was really odd. I arrived at the same time as what I found out after 10 minutes was my trainer, placed my stuff down in a locker, and waited for someone to give me instruction. My trainer did not say anything to me or look at me until I approached her after I stood around for 10 minutes. Nor did anyone else who was working in the kitchen at the time. I received some basic training on sandwich bar, but my trainer would go off a lot to talk to other employees.
 During my first week there I had come to find training was very irregular and there was no standard for employees to follow when in came to sandwich bar and baking. Everyone basically had there own way of doing things, but when the GM would come in she would point out all the things I was doing incorrectly even though no one taught me her way or let me know if there was anything incorrect with my work beforehand.
 The kitchen was dirty, unorganized, and poorly kept. I wanted to help improve cleaning standards within the kitchen, but it was never a priority and no one was willing to commit to keeping them. Management at the time kept promising things would get there, but it was never achieved during my time there.
 The workplace culture was really immature, everyone gossiped about everyone, even management. Not to mention no one was exactly very welcoming when I first got in.
 I'd say the hardest part of the job was being expected to follow recipes that were either incorrect or unclear, or not being trained properly to make recipes since they were unclear and getting talked to about not doing your job properly.

My time working there was abysmal. There is a reaosn they have such a staggering turnover rate. Starting with the front of house employees, endless gossip and hazing behavior. Unfortunately this extended to management as well, instead of telling you areas you can improve, they instead will gossip about you in the back with your coworkers and sometimes even in direct earshot of you. If you happen to be new, expect to be the only closer sweeping and mopping (including moving the tables/chairs. Taking out the ice/glass water jug.) every night by yourself while the people who’ve been there longer, do the smaller, less strenuous tasks. You can ask improvement questions and they won’t have an answer, opting to call you lazy when you turn around instead. Management also refuses to allow boys to work up front for some reason? In multiple occasions I even observed my FOH colleagues failing to change their gloves properly or rarely seeming to wash their hands. Often the cupcakes with nuts would be sat in the tray with nut-free ones, making it hard to guarantee lack of cross-contamination unless it was to mark the “gluten free” tray. The only silver lining was the back of house employees which I found to be very kind and talented. 

Working at a 'luxury' bakery ran by a "food network star" would make you think this place is heaven. It couldn't be more opposite. For such tiny compensation and high expectations from the owner and management, you are better off working at McDonalds. At the very least they compensate accordingly. It's a chaotic, draining and toxic workplace. You do learn a lot here, though, you wouldn't survive a work day here if you didn't know this business environment like the back of your hand. Also, it is easy to get promoted, due to turnover rates being insanely high and the desperation for bodies to fill in these roles. You are just a number and a body here, nothing more. 


If you are willing to not settle for anything less than, please find a better arm opening job who are willing to give equalness and effort to make their employees happy. Overall at the bakery, I enjoyed my time there with my peers I have worked with. I am only making this review because I was terminated on new year's day without a notice while being underneath the impression I am a seasonal/part-time worker when needed. I have been asking current management to be put on the schedule because I am in school and needing the require hours to pass my class. I was left on read multiple times which led me to drop out my class. I enjoyed my time here because of the hard workers there, not because of management. If you are looking for a job to expand your knowledge and to elevate, it is not here!

Management is relaxed and speak to coworkers on a personal level, and will jump into other areas if help is needed. problems are dealt with immediately when they come up, excellent work culture, never a bad day working here. Management holds meetings roughly once a month after working hours to bring everyone up on updates, things to work on, feedback, and find solutions to help make it easier to do our jobs; the owner frequently check in on their stores and even helps out, and knows everyone's names. 

Typically will give a raise after a few months. Drunk customers from neighboring restaurants will try to eat the displays. Customers complain frequently. Business will take from your weekly tips to control you. Turnover is frequent, will spontaneously declare "employee of the month" and give gift cards to employees that they can't afford to have leave as the department is already short. Hard working employees do not get recognition.

I have been with BIRD for a few years and worked at the location in SA and Dallas. There is not much of a difference between the two, it does feel like SA is busier, but it has also been open longer! I learned how to interact with different customer and be able to give them the best experience. I had to take a leave for a family emergency and management was super understanding which is why I returned to work for BIRD. The work load can feel overwhelming during the holidays, apart from that, I love the food, the engagement and the coworkers.  

Don’t go if you don’t want to be talked down on and blamed for things that weren’t your fault, more specifically by management. The recipes are inconsistent and the workload is much more than what they pay you for. There’s a reason they’re always hiring, their work culture is incredibly toxic. The pay is very little considering the amount of work you put in and the amount that they price their items in the richest area in Dallas. 

The title says it all, if you want low pay, and zero appreciation, for crushing high volume sales/rushes then this is the place for you. Mismanagement was rampant from the owner on down. My favorite part were the rushes because they were strategically challenging, but the pay to do it all was absolutely not worth it. However I loved the people I worked with in back of house and miss them, even a handful of good FOH but the few bad apples were enough to make this one of the worse kitchen jobs I’ve had in 25 yrs. Run fast and far. 

Top Job Titles	Average Salary
Baker 8 salaries reported	$14.31 per hour
Prep cook 6 salaries reported	$14.42 per hour
Decorator 7 salaries reported	$14.93 per hour
Barista 2 salaries reported	$15.50 per hour
Dishwasher 2 salaries reported	$13.00 per hour

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