food service worker

cook

cleaner

food service supervisor

dietitian

Metz Culinary Management

I had the opportunity to work as a dishwasher and server with Metz Culinary Management in the Bethel Park School District. While I gained some valuable work experience, my time there was challenging due to a combination of personal difficulties and a work environment that, unfortunately, wasn’t as supportive as I had hoped. As someone with a learning disability and Clinodactyly, I sometimes found certain tasks physically and mentally challenging. While I did my best to communicate these needs, I didn’t feel that the accommodations I required were fully understood or provided. This made it harder to stay on top of everything, and at times, I felt like I was falling behind.
The transition to a newly renovated cafeteria also presented its own set of challenges. I was excited about the change but quickly realized that the new setup didn’t come with the extra support I was hoping for, which added to my difficulties. The fast pace of the job in the new environment was especially tough, and it felt overwhelming at times.
Another aspect that made my experience harder was the dynamic with some of my coworkers. Unfortunately, there wasn’t much camaraderie, and I often felt like I wasn’t respected or understood by some of my colleagues. The lack of a positive team environment made the job feel more isolating and contributed to the overall stress.
When my supervisor, who had been more understanding of my needs, left, it became even harder to navigate the challenges. The new supervisor, while very capable, wasn’t as familiar with my situation, and I didn’t receive the same level of support. As a result, the work environment became more difficult for me to manage, and I started feeling the effects on my mental well-being.
After a lot of reflection, I decided to pursue a different career opportunity as a childcare worker, which felt like a better fit for me at this time. While I appreciate the chance to work with Metz Culinary Management and understand that every workplace has its challenges, I ultimately needed to make a change for my own mental health and career growth.
I hope that the company will take into consideration the need for better support and communication for employees with different needs moving forward. A little empathy and understanding can make a big difference in creating a more positive, inclusive work environment.

The hours at this job are very inconsistent. You’re either working eight plus days right in a row or you will have a month and a half off with no work and if you can get approved for unemployment it’s not enough to even survive. When hired I was told I was full time and would average anywhere between 35-40 hours a week. They did not warn me about the breaks they have in the schedule until it happened, then explained that part.. 
The management at the Hillsdale collage account treat their employees great one day, but then the next will treat them very poorly. It’s a very bipolar work environment. You feel as if you’re walking on eggs shells waiting to get yelled at or publicly embarrassed due to them making unprofessional comments in front of your peers. Just to come in the next day for them to act like nothing ever happened. 
The sales department struggles with properly communicating times with clients. On top of that, they struggle with updating any paperwork. This will leave staff having to deal with unnecessary work stress and embarrassing moments.
The management team here will absolutely take advantage of you and not pay you what you are worth. They will give out extra responsibilities and work, but not give extra pay for said responsibilities and work. Even if that means causing extra work stress to the point where you can’t get a break on your 10 hour shift because of the extra responsibilities and work. 
I would not recommend this job for anyone that is passionate about the industry because the management at this account will destroy any kind you have for it. I would not recommend this job for anyone who is trying to get a full-time job. This job is a part-time job and only that you cannot make enough to survive with how inconsistent your schedule will be. I would not recommend this job for anybody who wants to be treated fairly and respected as an employee. Overall, the company Isn’t the best, but the management is the worst.

I worked a temp position that was supposed to be about 5 months.  I was informed it would be about 48 hours a week condensed into 4 days.  It was more like 16 or 18 hour days and shortly after I was hired I was saddled with driving a van to pick up catered meals within a very small window of time.  Driving at rush hour to another town, it was very stressful and it was never disclosed during the hiring interview that driving was going to be part of the job.  Also, this was for a client who started demanding a whole lot more than what the original contract indicated so that also stretched out my days due to having to do an entire salad bar  set up and break down and a lot of other additional items when the original contract was basically 3 pans of hot food and one big mixed salad.  Fine.  Okay.  But now someone should be doing the driving because the added duties made the driving part of the job really stressful as there was not enough time between the meal services to make the trek, load and unload a van by myself, etc.  

The pay for what I was doing and the area I was in (Florida) was very good and they paid overtime.  The pay was not the issue, the issue was working almost 100 hours in the first 8 days of this job.  Culinary jobs can be brutal and anyone who works in the industry knows that, but 100 hours in 8 days is too much.  Also there was  chef who made belittling comments and called me 'girlie' which only made quitting all that much easier.  

I work with this company for a little over 3 months. I was highly disappointed to see the level of unprofessionalism within the senior management. There were also a lot of favoritism and prioritizing who gained opportunities to do certain job roles. In such a small team of 4, it is very crucial that everyone is on the same page and not against each other, as it was in this team. I left the company some months ago and noticed that the same job has been listed twice since my departure (in only 2 months). It was also mentioned that the turnover rate for that department was very high, indicating a poor working environment. The manager is relatively new in her role but does need some training in controlling her team. She also is too dependent one other worker who she rarely disciplines due to her years with the company. I can only see the turnover rate increasing with these 2 individuals working together. It is a great hospital to work for because the medical teams are truly amazing, it is their team that is the problem. I kept connections with many of my medical team but have not contacted the nutrition team due to the poor level of professionalism. Though I was there for a short time and did not voice any of my concerns due to fear of retaliation, I would not work for this company again until management is changed and everyone is held accountably for their work and level of professionalism. I was very happy for the opportunity to work their but look at it as a learning experience to aid in my current job.

Started out positively promising as something I would truly enjoy doing, that quickly changed. The supervisors are extremely disrespectful and condescending. As I was being trained, I was put on to several different positions. Positions I wasn’t hired to fill. I applied in dietary but made to learn a register on retail. Immediately followed but being put back into dietary with a non English speaking employee. It’s a 4 person job, skilled people at best. Not here though. Nope they hire cooks and asume the know how to prepare meals for 85+ nursing home residents. Puréed, toddler chopped, no added salts, no concentrated sugar etc but expect them to serve all the above in a short time frame. It’s very stressful. I lost a ton of hair working there. My last day was Monday at break time 10:30, because a supervisor came to me saying if I wasn’t going on break on time then not to complain about comin back by 11am. Specifically their clock kitchen showed ten til 10:30, giving me 10 more minutes to prep for lunch. News to me, they know their clock it way off. So that immediately puts you to going on break 15 late. No wonder my lunch break went so fast. This company has a high turnover rate for all the right reasons. Poor management. I feel sorry for the people who’ve been there a long time. The amount of stress they indure daily isn’t healthy.  And They have roaches in the hospitals kitchen!

Management is biased towards certain workers and favoritism runs deep. Management just sits in the office during high volume times and does very petty things if they're upset with you, this includes childish and unprofessional things. They offer no constructive help and are very inconsistent in what is not only expected of you, but also in general practices around the kitchen. They have no clue what goes on in the kitchen and aren't prepared to help when it's needed do to sitting in the office all the time instead of being out with the team during high volume times. They're also very quick to talk behind people's backs and make you feel unwanted and uncomfortable working there. They hire all these people then 2 weeks later try fear mongering that they'll have to fire people if things don't straighten up after saying in the beginning of the year that, they were staying with a shorter staff to pay people fair wages( which still hasn't happend). The work load is over bearing because people work there for a few weeks and then leave after being pushed out by the very people that just hired them. All in all a very toxic place to work when it comes to management. The insurance isn't very good and HR seems to really not care about the multiple reports from employees about management and mistreatment that goes on. 

While I did enjoy the company early on, we ran forever critically short handed. The Director I worked alongside was highly incompetent and saddled me as the Chef with the bulk of the workload. He barely worked 7 hours while I was there 14 plus hours a day. Senior leadership was aware and went through the motions of helping out. Our Healthcare Corporate Chef was based states away and seemingly only was interested in participating at Galas and large events while our network was burning. We desperately needed a Regional Chef or Support Chefs, but I don't know if it was incompetence, greed, indifference or just bad management that lead them not to create a proper infrastructure. I stayed for much longer then I ever should have because I truly cared about the patients and knew that it would all go to heck after I left (it did, trust me, I still see some former patients in my new employment and they have not a nice thing to say about the hospital's food). It's sad because there is some great people within management who do a great job but all of it is lost as the life is strangled out of you daily in your role. 

Typical day was checking for supplies ,, helping with cleaning dishes during breakfast and lunch service, end up doing multiple jobs because understaffed. Its a seven man job, but the manager thinks four is usually good. Take that how you will. My co workers honestly were the best part , even in the thick of it. We found a way to get through it . Managers were nice, but in terms of fixing issues or listening ? Better off talking to a wall . Plus they don't usually show up until hours later .  I was never in the kitchen but I can say most of the cooks are nice and overworked as well. You do get laid off four months of the year , which I've heard they don't always tell people when they are hired . Fifteen and hour is usually the standard pay for all jobs except certain cases, you do get three sick days that you accumulate over time and one week vacation after one year full-time. There's also catering side but it's a completely different operation from the building below , you will be confused with the constant rule changes as well.  In the time I worked there it changed multiple times . itis fast paced work and you will have to improvise a lot. Be prepared to do more then what you were hired for . 

They should break shifts into two shifts. Unfortunately for what they pay it's impossible to stay. If they split shift. They would find more people will stay. But honestly they do not care. They just care about having a body there. Work is long and physical. Management Corporate is a joke! Just show up work your back off.  Bonuses don't even start on that. Do yourself a favor 🙏 you're better than this job.
They need to fix the way they care for their employees. Turnover is ridiculous. Metz get a clue! Ask people who quit why? It's just a huge corporation making money off of people's back. They Do Not Care about the employees or the people you are serving. It's all about the money . Horrible experience.
Loved it first month then I saw turnover, constant calls on days off to come in. People quot constantly heavy work load for no pay . It's disgusting the Server should be making $18.00 To $20.00 hrs for all the work they do. Cooks and kitchen staff underpaid. Alot of work no pay. Just look at the turnover rate. The pay servers $12.00 to  $14.00 an hour and so much involved you bust your back. No tips 

What is the best part of working at the company?
The pay, potential bonuses, and benefits were good but not worth it 

What is the most stressful part about working at the company?
The expectations on the favorable employees were very low but for the ones who were actually working were expected to do EVERYTHING. They will threaten write ups to the ones working but not the lazy employees.

What is the work environment and culture like at the company?
The work environment was very toxic, 4 people walked out due to the lack of respect from management. Even employees would form a little click and harass people they don’t like until that person quits. 

What is a typical day like for you at the company?
Make sure everything is ready for breakfast, start the stock levels for the other departments, do the breakfast line, clean and prep for lunch, take menus, do the lunch line, do audits, deliver stock, clean and prep for dinner, work on truck, clear all out of date produce, cash out customers, print tickets, print censuses, take phone calls, do dinner line, prep and clean for the next day, and maintain motivation for my employees

Top Job Titles	Average Salary
Food service worker 649 salaries reported	$15.70 per hour
Cook 492 salaries reported	$17.87 per hour
Cleaner 269 salaries reported	$16.39 per hour
Food service supervisor 165 salaries reported	$20.33 per hour
Dietitian 85 salaries reported	$72,618 per year

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