kitchen team member

team member

crew member

restaurant manager

front of house staff

Fire Wings

It’s a good first job. Pay is good and the people are good, however, the management is poor as my location often had only one person in front per shift, even when there was a rush. It was difficult managing all the stress with customers yelling at you as well as managers telling you what and what not to do. You are also not allowed to sit for long periods of time, which I understand is probably mostly normal in other work environments. Closing for the front staff was only one person. This included mopping floors, lifting chairs, taking out trash, cleaning trays, cleaning restrooms and more. It’s tedious as they demand so much for minimum wage. Not only was there a lack of staff, scheduling never followed what I had put down as my availability. Often times I was schedules on days I had called off, which was not the most amazing thing ever. For breaks as well, you are only limited to a single 10 minute paid break if you were working 5 hours or less. If it was 6 hours or more, you’d get at least another 30 minute unpaid break. Personally I wouldn’t mind having only a 10 minute break if I were able to sit every now and then on shift, but there is no sitting allowed and no phones allowed. There are also no free meals or anything, but you do get a 50% discount for your lunch. However, outside of your shift, you only get a 10% discount for any meals you decide to purchase. For a job so tedious and tiring only to get paid minimum wage, I don’t necessarily know if I’d recommend it. But if you’re looking a new experience, I’d say go ahead. It’s not bad all the time, especially the coworkers.

I've worked at a few locations for this company, and the job had its ups and downs. I was promoted to lead position at both locations. The only difficult thing I'd say is keeping orders organized when its extremely busy. Customers will sometimes throw a fit when you ask to check ID with card (company policy). Wait times are atrocious. 45min-1hour on busy nights will have customers angry at you often. 
For everyday tasks, typically you make food prep, cashier, handout orders, and clean. Fairly simple, but gets hectic if you have a team that cannot handle the stress. This place can be dysfunctional at its peak times. 
Seems like poor management is a reoccurring problem at the locations I've been to. They can and will fire someone/write them up for small things like accidentally burning a sandwich bun. Favoritism is often a problem and it causes work drama.
Overall, this job can be fun with the right team. But you will most likely quit if you have horrible management. 

The work is repetitive but not too complicated. Back of house duties consist of cooking food, restocking food/ingredients throughout shift, preparing orders, washing dishes, and cleaning working areas when closing. Front of house duties (cashiers) consist of taking orders, bagging orders, cleaning dining areas and work areas when closing. 

Your hours rely on your work ethic with this current management and you can even get down to 3 hour shifts for 2-3 days a week if you’re not seen doing your job. Besides that, the other workers are friendly and make the place more enjoyable experience. Theres never any disputes between anyone or drama at work and its easy to get along with others.

Overall, its not too demanding until you’re short staffed for the day which might feel like it often due to less people on the clock currently but it can get really busy during weekends, days when local sports teams play (ESPECIALLY superbowl), and any local events in the area.

They fired me for "excessive call outs" because I called out twice. First time I had food poisoning and the second time I had a family emergency with a family member passing away. Pretty messed up that they fired me for that, they could have just given me a warning too. It's not like I didn't have a legit excuse, I guess they just wanted me to work while sick and disregard my family. I would be scheduled on days out of my availability and they would overwork other employees because they wouldn't have enough staff. This company is not very understanding about circumstances at all. Management is honestly a circus. There aren't many benefits to this job. You mainly just work by yourself if you're a front staff as well which sucks. They're pretty uptight on their rules too, although they say they're chill. Other than horrible management, I liked the people that worked there. 

In the social culture of instant fast food gratification, I just feel this place wasn't the fit for me. Was mostly to due with my age I suppose, I didn't see myself meshing with the culture of youths in their late teens and early twenties. I gave it a shot and it just wasn't the right fit and the compensation to start was really miniscule for the work load and sometimes hectic environment during the COVID pandemic, And plus, the sop itself didn't seem to be on top of it's game in regards to the maintenance (esp. the back of house end with pipe issues, pest issues and storage issues) why have a working frig, and not use it?? Well, that's all I have, best of luck in your career or just vocational findings.

Working here for a couple of years, Fire Wings was a great place to start. From great food to an even better team chemistry, Fire Wings was an extremely fun but challenging place to work at. Learning the process of handling chicken and other food articles was not hard but it took time and focus. Being able to make food in a timely and careful manner. In terms of management, it is more like a family but there are rules you must abide to. Come in to work, do what you need to do. Intense speed is something not extremely needed but is desirable, keeping up with rushes and a large quantity of food and orders is vital in being able to develop as a worker here. Overall my experience was great and I would recommend this job as a first as it teaches many more things that just showing up to get paid.

While being there the crew had to face so many more changes than necessary and consistency was little to zero. When dealing with management, your dealing with a clique. There was always something wrong, we’ve felt with broken fryers in the back for months broken AC for almost a week with temperatures in the BOH reaching to almost 100 degrees, rotten food in the refrigerator that is never cleaned, we were so understaffed that it made it impossible to deal with the flow of orders, managers that dip out mid shift and stay on their phones constantly. There’s a reason Folsom failed.  

I enjoyed working at this place at first. I learned quickly and did well and was even looked at to be a possible candidate for shift lead. I drove to Sacramento from Modesto 5x a week to train for a month so I can help open the Modesto store. However, after my manager had worked with me for a month in Sacramento, she chose to listen to false rumors and lies about me from new coworkers she barely even knew. Even though I had tried to tell her what they were saying was not true, she fired me right before the grand opening. Extremely unprofessional considering all the time I had put into the company and given my work ethic. I really had thought better of her and I was definitely let down. Not a bad company to work for, just a poor choice in management. 

I've worked at a few locations for this company, and the job had its ups and downs. I was promoted to lead position at one location. The only difficult thing I'd say is speaking to difficult customers at times. Customers will sometimes throw a fit when you ask to check ID with card (company policy). 
Typically, you make dips, cashier, handout orders, and clean. Fairly simple, but gets hectic. This place can be dysfunctional at its peak times. 
Seems like poor management is a reoccurring problem at all locations I've been to. They can and will fire someone/write them up for small things like accidentally burning a sandwich bun. This job can be fun depending on the location.

Working at Fire Wings was a fun experience. I don’t even consider it fast food with the amount work put in making the food. While working we treated each other like family. If you working in the front you have more leeway  during slow peak if everything is stocked and prepped. The Kitchen is lots of work but planned right lots of free time. Manager is a chill a dude who works with you on scheduling and treats all employees fairly. Both kitchen and Front get tips. Best part working their was when customers enjoy a flavor they haven’t tried yet.

Only con working here is dealing with shipments on a busy day. Shipments don’t always come in during rush hours just depends on the drivers.

Top Job Titles	Average Salary
Kitchen team member 6 salaries reported	$15.08 per hour
Team member 25 salaries reported	$17.44 per hour
Crew member 5 salaries reported	$20.40 per hour
Restaurant manager 6 salaries reported	$23.75 per hour
Front of house staff 3 salaries reported	$17.17 per hour

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