cook

merchandiser

route driver

food service supervisor

food service worker

CONTINENTAL SERVICES

I worked in two different divisions of this company.  While I liked the supervisors I answered to directly I can tell you the upper management along with HR doesn't communicate well at all.  They promise the world as far as advancement but don't follow through on that.  A typical day for me in the first division was good, my staff and I made great improvements and really started to change the culture until the DM came in and just knocked down moral for me destroying what we accomplished as well as driving a wedge between a few of them members.  The second division was more of the same except it was upper management doing the same as the DM.  If you are not in their inner circle you are an outsider and expendable, this means everyone.  If you are looking for a "in-between" job this is it, you can be there for 6 months to about a year then you just start to lose your mind.  The staff that I worked with in both divisions are all great people and from what I heard from them is management on the level where I was, was ever changing...they hated not having stability and no one they could really listen to in their minds because no one stayed that long with them.  You don't really have to work weekends at to many of their accounts so that's always nice (especially being a chef)  but I would rather weekends at times rather than deal with some of the other people you would deal with.  

For the record I still talk to some of my former staff a few times a month and they let me know that they are constantly looking and trying to find something better.

Horrible place to work.  All staff meetings begin with the DM threatening everyone's job.  Communication is horrible and the goal line is constantly moved when it comes to meeting goals and deadlines.  You are not part of a team their as the culture is primarily one of backstabbing and setting each other up for failure.

There is constant turnover of management.  The cooks are great people for the most part.  

If you decide to work for this train wreck of a company, be prepared to lower your standards as a chef.  They use the lowest quality that GFS has to offer and will recycle leftovers past expiration dates to save food cost.  I was told to use ground beef that had expired.  When I pointed out the problem with the beef as it stank to high heaven, I was told to make it spicy so the "dumb auto workers won't know the difference."

I highly suggest looking elsewhere for a job.  But if you do go to CS, get everything they promise in writing.  The DM told me they would send me to another account while the auto plants shut down for changeover.  The day before shutdown, I asked him for the third time where I would be going.  He told me nowhere, nothing was available and I wasn't with the company long enough to accrue vacation time to cover the time off.

Very unprofessional place to work with a soul destroying culture and no sense of being part of a team.  Steer clear of this dysfunctional behemoth.  Besides, I hear they are losing accounts so I can ago me things have gotten worse.

I have worked at Continental for nearly a decade. So, why do I stay? It is simple...our people. Our people are the best in class. Not to mention our business provides stability as well as a fun/exciting place to work.  Another reason I appreciate this company is for it's work/life balance. They know that life outside of "work" is a priority too. However, when I am here at work, I can't help but to feel right at home. I truly love my team and the impact we make on our business daily.

As Continental continues to grow, we are constantly offering more opportunities and/or more career paths for employees to embark on. So very exciting!

Oh and just one more thing....
I am a foodie too, so I absolutely love being a part of the food & beverage industry. They have introduced my pallet to many new & delectable meals. 😍

So, if you are looking to find a "new home", ya gotta check us out! 👍

I loved my account but i did not fit in with the company culture.  My Upper management changed too often to build a good foundation or relationship.  For a 9 month period i didn't have any support or leadership because someone forgot to assign my account to an "area" Workplace culture was toxic.  Our account was closed during the pandemic, we were scheduled to reopen and although it was delayed we did finally reopen in July but i was not asked back.  No call From HR or my Regional Leadership (that i had been in contact with) to let me know. I was told the throughout the shut down that i would have a job when we reopened.  Then i heard on FB the they had reopened and when i checked my "HR" app to see if i had any messages and i was sent an obscure message with a link to a document...  my "notice of position elimination" letter.  

In my experience, Continental is a company that promotes within and recognizes talent when they see it.

Having been promoted 5 times over my career is a true testament that if you have proven performance and a strong work ethic you will advance your career here.

The company has multiple brands that include a wide variety of jobs and cultures that each brand represents so the possibilities for advancement and inter company movement are endless.

If you are looking for a deeply rooted, Michigan based food management company this is the place to be

A typical day at Continental would consist of making sandwiches and salads for hours and then weighing deli meat out on scales, also known as portioning.  I believe I learned how to better interact with people and I also learned how to use a electric mixer like the industrial size one kinda but smaller. The work environment was pretty laid back for the most part. Management wasn't great. They were pretty toxic, they got mad at me when I wanted to take my 15 minute break stupid it was in our contract that we get a 15 minute break and a lunch. The hardest part about the job would sometimes be the people. Management played favorites a lot and wouldn't admit that. The most enjoyable part about the job was getting to make stuff.

Catering and serving at Jackson College, businesses and organization’s events.
•	Ensure exemplary guest service through all forms of banquet services such as; carving stations, bar tending, replenishing food during events, as well as products and supplies in compliance with event standards. 
•	Ensure events are properly equipped and executed by transporting, setting up and breaking down chairs, tables and food stations, as well as returning equipment to designated storage in compliance with event standards and guidelines. 
•	Clean, organize and restock equipment/product returning from catering events. Understand safety responsibilities as well as environmental laws by following procedures, policies and training.

I liked my position with Continental, I was office manager, it was a small company, but did well. I had a really good employer, but at times he had a temper problem, especially with some ethnicities. The other employees were alwyays on friendly terms, we worked very hard but were compensated very well for that work. I was working two jobs at this time and finally left to work for the other company.
At Continental freight bills were audited for other companies to see if there was a better shipping alternative. The data entry was endless, but that was my forte, we excelled in our jobs at Continental.

Job Work/Life Balance: None, It will seem like you never leave the place. Lots of work to be done, yet very understaffed. Expect long hours. 
Compensation/Benefits: Pricey benifits, quarterly bonus. No raises, ever.

Job Security/Advancement: Your pretty much gonna be doing the same stuff everyday, no room for advancement. 
Management: A joke, poorly managed. Stress employees out over the smallest things. If its not done a certain way its wrong. Try to make you feel dumb for simple human error. 
Job Culture: People who work there were great (most people) , we shared a common common peril, listed above, and more.

Challenging company when you have to report to 10 different bosses, some of them who have no prior food service experience.  Inexperienced newer management made days at work very trying and difficult to get through.  Wish the Company wasn't always trying to look for the latest and greatest "new best thing" and kept old management which always made for pleasant days.  Personal opinions take precedence over following SOP's which can make for a difficult day.  Most positive experience had been how I learned how I don't want to be treated as an employee which has made me more successful in my new career.

Top Job Titles	Average Salary
Cook 8 salaries reported	$16.88 per hour
Merchandiser 1 salary reported	$50,000 per year
Route driver 12 salaries reported	$19.08 per hour
Food service supervisor 5 salaries reported	$16.40 per hour
Food service worker 1 salary reported	$16.75 per hour

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