cashier

cook

shift leader

prep cook

line cook/prep cook

Flame Broiler

I learned a lot on the job and I would not discourage anybody from trying to work here rather I give this warning so that you know what sort of environment you might be walking into
While I can say the owners do work very hard maybe even harder than they should I also need to add that the experience was not very positive, as there is a lack of communication from all sides. The first two weeks Things seemed ideal owners were kind, manager was encouraging but it seemed over time like I was not valued as an employee and I had most of the other coworkers tell me, not only that they felt the same but that this was a common occurrence and people frequently quit because of it. Owner is kind but does not communicate, reports from co-workers of common theme of issues with people quitting because of the environment. However if you are willing to work hard and ignore that scenario it is a great place to learn how to work almost everything because they have you experience every station first hand.

When I began working for Flame Broiler 3 years ago it was very family oriented, clean environment and fun to work for. I was moved from locations from one Flame Broiler to another and the owner sold the store to a new owner and everything was great. I became a General Manager and learned all the skills of a GM such as Scheduling Employees, Placing Orders, Paperwork, Banking, Supervising a 10 Employee Store, Dedicating all day work for  $12.50/hourly. As time passed I noticed that the Owner of the Company underappreciated my employment and all the work I put into the Company so I have decided to search for a new place of Employment that will appreciate my hard work and dedication to the Company that will allow me to provide my 8+ years of Customer service Experience and will allow me to better serve their Company and help bring their Company more success.

Working as a cashier at a small teriyaki restaurant was a straightforward college job that mainly helped cover my expenses. The role wasn’t glamorous, but it gave me steady hours and consistent pay. My responsibilities included taking customer orders, handling cash and card payments, and keeping the front area clean and organized. It was a fast-paced environment during peak meal times, which taught me how to stay calm under pressure and keep orders accurate. The job also required good communication with both the kitchen staff and customers, which helped me practice patience and customer service skills. While the work itself was routine and not particularly exciting, it gave me reliable income while balancing classes and other commitments. Overall, the experience was more about learning accountability, showing up on time, and managing daily responsibilities than building a career. It served its purpose and paid the bills.

I love working with people and I believe having fun with your job is important so I try to be as energetic and costumer service oriented at all times. Here I found that management said to keep this to a minimum at all times take the order and on to the next even when we are slow or no rush. Management yells when they are there and tells you to do multiple tasks at once and then gets frustrated. They leave the building at 3 so nobody is able to cover you out for a break. So if I were to say one reason why I like working here is for the costumers and their happiness and then your co workers happiness that's it there is no movement in the company unless you would like to stay for 4 years at minimum wage

Everyday was the same clock-in, take orders, bag orders, take orders to tables, clean, stock, clock-out. The job was repetitive with no growth. The owner often micromanaged and belittled employees over small missed details such as not telling a customer about the sauce, even if they were a regular who clearly knew where and what sauces they wanted. This left a short hand of staff and often times you would be asked to cover other shifts or called in. At peak times, it can get really busy with customers inside the store and at the same time taking orders over the phone. Tips are not allowed and discounts are limited. Would only recommend this job for someone who needs money fast but plans to leave in the long run.

1. typical day at work is to keeping up the pace when it get's very busy and to make sure all the food is stock and ready to be served. 2. what I learned is to pay attention to the customers for their orders. 3. management making sure we get everything before we opening the door.. 4. workplace culture.. we work together to get things ready that place does get very busy making sure we have we need to served the customers. 5. the hardest part is when customer changing their mind about their orders during the rush hour and doing our best to fix the problem.. 6. the most enjoyable part is the work we do is very easy and  simple. prepping, cooking and cleaning and making the customer very happy.

What is the best part of working at the company?
Chance to know everyday a nice people nice conversations cooking prepping line cooking learning something day by day quality food

What is the most stressful part about working at the company?
I don't think there's nothing stressful working of the flame broiler I think it's the best when you do everything to yourself depends nobody else

What is the work environment and culture like at the company?
Food everything you eat there is without oil healthy food

What is a typical day like for you at the company?
Friday Saturday Sundays and when they get the special date two bowls for the price of one these days

It was easy to work here because of how well the team gets along and functions as a unit, however the management is below average. I gave my boss dates when I could not work throughout the summer and he acknowledged those dates, and later scheduled me on some of those days anyway. He eventually blamed me for missing those days when it was completely out of my control and I had even gotten the shifts covered. He soon after cut me loose because they had too many employees, which left me wondering why I was hired in the first place if he knew there were plenty of capable employees on hand.

When I was employed at the Flame Broiler a day consisted of cooking and preparing food. As well as cleaning, taking orders and,  assisting customers through the cashier. While working here I learned to manage a register and cook on a 600 degree char-broiler. The management structure here was simple and well organized. Everyone got along and a great working environment was established. Hardest part about the job was cooking on a 600 degree char-broiler and cleaning the kitchen and grill. The most enjoyable part of the job was making a healthy meal for customers to eat.

fair management, terrible and extremely cheap business owner. customers will frequently insult you, next door business owners have threatened to assault employees, employees are great and work hard, being bilingual is basically a requirement to properly communicate with coworkers, you are expected to do be able to work any positions and often every position at any given time as a result of understaffing so that way the owner can avoid having to pay minimum wage, by only having under 25 employees.  

Top Job Titles	Average Salary
Cashier 11 salaries reported	$17.93 per hour
Cook 20 salaries reported	$20.05 per hour
Shift leader 3 salaries reported	$21.33 per hour
Prep cook 2 salaries reported	$18.50 per hour
Line cook/prep cook 6 salaries reported	$15.67 per hour

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