kitchen team member

assistant manager

shift manager

customer service representative

delivery driver

Jasons Deli

TLDR: Management makes or breaks a job. Management here made my experience awful and unforgettable. Not all of them were bad -- but the bad ones made working there a nightmare. If you decide to work here watch out for red flags. The turnaround for management was always high and this was a while ago so there is a high chance things have changed. 

I worked for Jason's Deli for over a year, starting off as a cashier and ending as a Catering Manager. 

If you are the type of person who loves the rush of the food industry and likes to stay busy, Jason's Deli is your place. I worked doing cashier work, catering, catering managing, prep work, delivery driving, busting tables, and working the salad bar. Each job with it's own challenges, each position with plenty of work to do. 

The good parts of the job were often found in your coworkers, creating work relationships that make the day go by easier, the way time would fly by when the lunch and dinner rush would come in, and the regular customers that were kind who came in.

The bad parts, for me, far outweighed the positives. 

The management was the bane of my existence when I worked there. When I was a cashier I was encouraged to learn the ins and outs of catering with the promise of a promotion once I was able to master the position. Even after getting the promotion I had to fight for the pay raise I was told I would get when I accepted the position. Even when the store owner told me I would get a raise he refused to tell me what my new rate would be and I had to wait to see it on my next paycheck. It was not even close to what I was told it would be but I stuck it out due to being told I was being looked at for shift management. 

Even though my title had the word "manager" on it I was limited to what I was allowed to do to manage. The micro management I was given from the store owner was awful. He was prone to taking his anger out on his employees with belittling comments, using intimidation to get his way, and taking catering tips to keep for himself. 

Management in itself was not much better. Every day I came in I wasn't sure what kind of day it would be. Would I get the manager who never helped with any of the work, the good manager that shared too much of his personal life, or the manager that liked to make "jokes" that made me uncomfortable?

After a while I realized I wouldn't be getting a promotion, especially when I learned from my coworkers that the upper management had been telling almost everyone they were all being groomed for management. I ended up quitting after training a new hire for catering and communicating with management that my hours would need to change because I was enrolling in college. Despite giving them a month notice and them saying they would change my schedule they ended up scheduling me on every day on times I said I could not work. 

If this store could get better management and worked on their communication then the job would have been wonderful. It had the makings to be a great long term job and I wish I could have made a career there. 

I haven't been with the company for longer than half a year yet but they have treated me very well. At first they were very cautious and skeptical of me but that's to be expected because I had no prior experience in the food industry. I'm fairly young and don't talk much when I'm at work, so it was partially my own fault that they were skeptical but over time my work speaks for itself. It is NOT a hard job. I really don't think people understand that. Sometimes you are asked to do another task but nothing that they can ask a normal employee to do can remotely be considered hard. Most people just aren't as good in fast paced work environments as they think. You do have to be quick on your feet but other than that, nothing. There is opportunity to move up to management or supervisory positions but you have to apply yourself because most places aren't going to let a slacker with a bad attitude towards work, move up.

The company itself is not a bad company. They are focused on money and recuperating but thats because we are all still not even close to economic recovery from covid. Most people don't have that awareness.

All you have to do to succeed in this business is keep positive and build a strong team sense because you are vital. Your job and how well you do it will impact another person's job and their performance and so on.

I was fortunate enough to be hired into an amazing store with co workers who treat me well and managers who communicate with me.

I've been considered for supervisor and even offered it more than once but I continue to turn it down because I'd rather be a cog in the machine cause I know I can keep it moving but there's no guarantee my replacement will. 

Although if they offered me management I would take that. They've already expressed a consideration for that possibility.

The positions I've trained and worked include Truck receiving and ordering,  Dish, Order taking, Produce ordering, Slicer, and Floor set. 

I've expressed a  wanting to learn even more positions so I can be more helpful and they immediately offered me training on the line at Pickles and Chips. Normally that isn't the case though, for instance, I haven't been able to train at all on pickles and chips because I do so many other things or our store is busy so there isn't any down time to use to train on that position, which is unfortunate.

My typical day (evening) was mainly spent working on the many different types of soups, as well as general cleaning, rotating and restocking soup tables and also thee "attempt" given to be cross trained on end table with organizing customer orders, reading (if at all legible) tickets passed down by the order takers, is an interesting all new experience for me, even with all my many years of expertise within the food service business. Stressful at times, namely during dinner rush while a few managers are too uptight, putting way too much pressure on getting the meals to the customers, regardless if you already had your hands full, being trained or not during said times. Down times were spent rotating or refilling soups, cleaning wells or simply looking like you were doing something semi-constructive, just to get the shift or asst manager off your back. Constant goofing off by co workers, horse play, cussing and swearing in front of customers, even lower scale managers were involved, sometimes with sexual harassing female customers behind their backs. Duration of training is extremely frustrating, hard to know what to do or what was expected when you have an entire crew of teens always messing around wasting time, makes it very difficult for any new-hire to get a full grasp on (closing) duties and protocals. General manager was professional in nature and seemed to genuinely care about customer needs as well as employee functions, however once he left and asst took over, everything falls apart. This may be ideal for beginners on their first job or people seeking part time as where the actual working hours do not equal more than 20ish, forget pay raises or advancement ops, they just dont exsist here (based on comments from more seasoned long term employees) NOT recommended for those of a serious or sincere will to walk into your shift expecting for things to be done or to be treated as an equal, least not at this location.

If I were to put things into a neutral perspective, I would have to say that this is more or less just a job, not a career. Workdays are generally inconsistant as far as how many customers would appear in the restauraunt go; and this unfortunetly makes any hours you would hope to see on your schedule pretty unfavorable unless you are an employee they cant send home early- like a linecook for example: a manager would need them to stay and help close the restaurant at night, while order takers/cashiers would typically get sent home early because of the lack of business. I would only recommend applying to be an order taker/cashier here if you are in school and are just looking to make some extra money. 

Alhtough my time here was less than 1 year, I did learn some pretty handy skills from my general manager; I learned to become much more attentave and alert and how to professionally take care of people from situation to situation. I also now have a much more flexible sense of urgency to adjust to in varying situations. My general manager was quite an advocate of the restaurant, and I respect that very much.

I only found the general manager at the Jasons Deli I worked at to be consistant with how he worked and handled situations on a day to day basis. other managers such as daytime and closing supervisor, were very unprofessional in my opinion, and were not consistant with how they operated on a day to day basis.

The workplace from time to time was always changing, never exactly the same everyday, I believe this was mostly due to the varying amounts of customers we had each day.

The hardest part of the job? Sundays. specifically during the morning and afternoon. I'm not going to say why here, but those who have worked in restaurant may know.

The most enjoyable part of the job was being able to talk with other employees at the restaurant, it made each day seem to go by quicker and for the most part pretty enjoyable, if you like the coworkers you're scheduled with.

My typical day begins around 7am.  I start by organizing all catering orders in our system from the day before and that morning.  I communicate to the various prep employees what needs to be done and when.  I am typically on the phone several times in the morning communicating with customers, confirming their orders and making sure all their needs are being met.  As our delivery drivers come into work, I am responsible for delegating various tasks among them. It is also my responsibility to make sure all drivers have their current auto insurance, are in full uniform, and that their cars are in full working order with regards to company standards.  I will also organize the routes for the delivery drivers.  When all my drivers are out the door, I then supervise the order takers in my area, making sure all tasks are completed correctly.  I also tend to the needs of customers in the deli, assisting the general manager however I can.  When the drivers are finished with their daily deliveries, I delegate and supervise various sidework tasks while I tally up their receipts and cash out their tips.
In this position, I learned how to manage people with different job descriptions, how to keep them on task, and how to inspire them to work hard.  I have been learning how to enhance my customer service and communication skills while adapting to a fast paced environment where I must think on my feet.  I enjoy working hard with my group to achieve our goal of making every customer happy.
The most enjoyable part of my job is the positive group dynamic among the employees.  
The most diffucult part of my job is dealing with staffing problems.  Ideally my position would have an assistant, however management has been unable to find a suitable candidate for some time.  Also, we have been short on delivery drivers for a while, which can make things very trying on our high volume days.

I enjoyed working there for the time I was there. The downfall of working for jasons Deli was stressful because they overwork the good workers when they lose people. Even though everything is supposed to be confidential they still tell other employees about another employee. They don't know how to talk to people they eliminate the employees freedom to speak they want you to say yes and leave it at that not express how you feel , they show favoritism between the workers. If you ask for corporates number they will give you a false number. Their pay is terrible they under pay you what you're worth. As far as coworker go you will build bonds with people and some of your coworkers are great people but you also have the ones that come in there rude they go off or talk to you crazy when they're irritated but first thing they say is you have to have a backbone working here because of the way they talk to you which is not professional at all. They also hire you for all the wrong positions in which you have applied for. For example if you want to be a driver they will hire you for cashier. They manipulate you and tell you what you want to hear but they never live up to what they say which is also another reason why I do not work there. I cannot work in an environment where they lie, talk to you unprofessionally, and also can't keep information that they have talked to you about confidential.. I love working there because I love the wonderful customers I also love how you got to bond with certain coworkers. I'll also like how one person can come in and turn a frown upside down. When she was there you knew she was there. Now if she was off or she called in you could tell because their store was not the same. They have great food, great music, and everyone got along for the most part but you know what they say every store has their drama.

I worked in four different positions and enjoyed three of them. 

Bussing is easy, but obviously dirty work. Some people leave tips and it is never specified who the tips go to??? I helped a busser and we would split tips sometimes. 

Salad Line was the most enjoyable job. You just keep the salad line clean, restock, help customers, things like that. Very simple. When you have nothing to do you are asked to help servers. 

Serving was a job that kept me on my feet. There are rules about how the tray is to be carried and what is put on the plate but it doesn't always make sense. For example, you are supposed to always bring a knife, but...not all customers need one and an unused clean knife just gets put with dirty ones when tables are cleaned. 

I worked cashier a few times, but I was moved to other positions after training. I did not like being cashier. It's much more stressful than all other positions. 

Coworkers were enjoyable to work with, and I made a few friends. 

Hardest part of the job was not being able to satisfy/help customers who were displeased with food portions or the way food is cooked. People expect JD to be more like a restaurant but it's just an expensive fast food joint. Food is microwaved or sent through a large toasting machine, there is no special food prep as there might be at another deli. 

I appreciated my managers. I had three that came in every week, and I met the Branch Manager and someone even higher up a few times. They would help with work, and were encouraging and kind.

· Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
· Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
· Count money and make bank deposits.
· Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
· Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
· Maintain food and equipment inventories, and keep inventory records.
· Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
· Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
· Count money and make bank deposits.
· Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
· Order and purchase equipment and supplies.
· Direct administrative details such as financial operations, dissemination of promotional materials, and responses to inquiries.
· Review work procedures and operational problems to determine ways to improve service, performance, or safety.
· Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
· Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
· Greet guests, escort them to their seats, and present them with menus and wine lists.

I got hired around march and had to put the job on pause because I was in the hospital. Although the management team was nice enough to extend the job offer to when I get out of the hospital, that’s were it ends. They were nice and considerate when I had to go to the hospital but nothing much more. The work I had to do was both drive thru and front of house orders, which I didn’t mind both. I thought it was quite fun and relaxing. However, I seemed to be the only one who cared about stocking and none of the other order takers or management seemed to care. It feel like I had to do the work of two people whilst my coworkers who did the bare minimum got praised when I did not. Some of my coworkers and management felt two faced; Would be extremely nice and friendly when in person but when someone left I would hear them complain about them behind their backs. My higher manager would often participate in this, and when I tried to call her out she would ignore me. I feel really let down by the company as I would always try my best and would be responsible for my stuff, but would not get credit or validation in return. Another thing management did that bothered me is referred to the employees as a family, which I don’t feel fits with any jobs values. I genuinely felt paranoid when I came to work because I felt like I was getting talked about behind my back, which shouldn’t reflect a company’s work ethic.

I started working at Jason’s Deli about a month ago after applying for the Dishwasher/Busser position. But after a while, after I found a new and better job, I noticed that they still have a lack of hiring and lack of communication towards people who WOULD seem interested to work there. Plus rather than change that and make a hiring sign for the business, they would rather just complain. Also, head ups Sundays are not fun to do and speaking from my own experience if you plan to work Sundays as a Dishwasher/Busser just keep in mind that it’s always busy as groups of people are being let out. In addition, you will pretty much be the only busser cleaning tables and you have to go FAST at it or otherwise they’ll get upset and then decide to help you out rather than getting two or three people to help you out to begin with. Also, they train you half of what they want you to do and then expect you to figure it out on your own. Oh, and if you work as a cashier or near the salad bar BEWARE OF THIS ONE PERSON THAT COMES INTO THE RESTAURANT! Because supposedly he made a few employees uncomfortable and quit and the business hasn’t done anything to acknowledge that. Another thing, If you are sensitive to loud sounds you have to deal with the one manager that yells at people and surprise a select few quit because of that manager. Finally, unlike most restaurants where you have to leave by a certain time, they want you to tell someone if you are good to leave and then they will make you leave. 


Top Job Titles	Average Salary
Kitchen team member 778 salaries reported	$12.90 per hour
Assistant manager 816 salaries reported	$51,458 per year
Shift manager 817 salaries reported	$17.49 per hour
Customer service representative 784 salaries reported	$12.92 per hour
Delivery driver 806 salaries reported	$12.97 per hour

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