line cook

server

restaurant manager

sous chef

host/hostess

Not Your Average Joes

Started with the company in 2012 and it was a dream. Great concept with a good neighborhood vibe and enough structure but still allowed personality and fun to shine through. Guests were great and management were awesome. Now, it has turned into a wannabe corporate restaurant that doesn't know its feet from its head.

Surrounded by coworkers that could be my little brothers and sisters, made for an interesting dynamic. Especially when they would expect everything to happen for them without actually having to work. If you are a hard worker and know how to hustle, there is plenty of money to be made, just be prepared that you will be one of the few that actually work.

Management is all over the place, say one thing and do the other. None are on the same page when it comes to holding people accountable and their expectations. Basically the staff runs the place while the managers are too busy drinking the corporate juice.  It's a shame when your management team doesn't have your back. There is absolutely no teamwork, its basically every man for themselves. Don't expect to actually feel appreciated, because when there is any recognition, it feels just as empty as if it never happened.

Finally be prepared to serve the most entitled guests you may ever encounter. Joe's has groomed their guests to believe they are the greatest gift to the earth. Now don't get me wrong...I have been in the industry for 10 years and know that people to go out to be served and have a good time. However, there is a difference from serving the guest and the guests expecting you to be their servant. 

Every week there seems to be a new coupon or promotion to "drive sales" and keep our guests coming back. It all just comes across as a cry to get business, which is a shame in itself. People should want to come in because of your great service and food, not because they have a $5 coupon. 

Overall this company started off great. Unfortunately over the years, due to over expansion and losing sight of their original concept, Not Your Average Joe's is probably the most AVERAGE restaurant concepts out there. Ironic?

2019 Fall, Hyannis reopened.  Everything brand new, beautiful restaurant throughout, kitchen open to dining area, central A/C for the win, love their menu.

I attended their initial 2 week job training for all the new hires, approximately 80-90 people were hired and trained for the various positions for this location.

I was hired as a cook, pay rate $18., had some experience.  Extremely fast paced, especially the dinner shifts, non-stop full throttle the entire shift.  If it ever slows down you are in back doing prep work.  The cooks, station and prep, are worked hard, non-stop your entire shift.  Staffing levels on the line are quite lean.  Very high cook turnover, every couple of weeks a cook would quit.  

Restaurant staffing levels overall are quite lean, with the exception of servers; I believe the server pool is 35-40 people, so most servers work part time.

Schedules are adjusted after they have been distributed to employees.  You may get an email saying your shift in 2-3 days has been cancelled.  Not cool, especially if you had the opportunity to schedule a shift at another job instead, had you known sooner.  

Current head chef, DS is decent, fair, and willing to train.  Don't like the current sous chefs, 2 sous, both in their mid-thirties, at times unprofessional/immature.  The 'managers', they definitely play favorites and treat some employees well and others not so well.

Consider for a short term stint, an 'experience' type job.

On a daily basis, when I was the opening manager, I'd checked previous nightly notes, to be sure if we had a large reservations, that we would set the dining room/patio up for the group. I'd check to see if there were any catering orders, that needed to go out or be picked up. Upon arrival of servers, bartenders and host, I'd be sure to inform them of any large parties or set ups. The Chef would take care of the cooks of any information, I would share with him. I'd write a floor plan, so arriving servers would know what section and tables they would be assigned to. Before we open for lunch, I have a staff shift meeting, to listen, inform and motivate the staff and get them ready to give our guest an outstanding lunch dining experience. During the shift, I'd visit tables and be visible, to help and assist staff, as needed, including talking to guest. Throughout the shift, I'd make each moment as fun as possible. 
The same procedure occurs, if I was the closing manager. I'd set my dinner shift up with a floor plan, ensure store readiness, inform, listen and motivate the staff, and get ready to a successful shift. 
Throughout the shifts, I ensure the staff, both F.O.H.(front of house)servers, host, bartenders, bussers, and B.O.H.(back of house), expediters, cooks and dishwashers, are all having a good time, informing them of the flow of the shift, feedback of any areas of opportunities, and make it fun. Most importantly, we are staying focused.

Working with the company for nearly 10 years implies a level of mutual satisfaction and trust. Despite changes throughout the years, it has remained a company one can be proud to work for. Since COVID hit, there have been some setbacks, as there have throughout the restaurant industry, but here, they've been exacerbated by the recent change to a more  corporate environment. The change of pace to slower and shorter business hours wouldn't be so bad, if FOH compensation hadn't changed so drastically (all restaurants = "cashless"; all tips = pooled/received via bi-weekly paycheck: HUGE adjustments for those used to making cash every shift). The change to corporate already made non-management feel more like cogs in a machine than ever, and COVID has highlighted the company's preference for staying profitable over taking care of/showing appreciation for its employees.
Nonetheless, the product is something to believe in, and there has always been a fantastic, open, mutually-beneficial relationship between management and hourly staff within each store. Usually, if you work hard with a good attitude, and are reliable, you will be rewarded.

NYAJ was a fantastic place to work, however, like many other companies/corporate entities, the higher-ups may not be the best-received. That being said, the managers and boh/foh staff were amazing and cared about their product and environment. Everyone gave 110% and wanted what was best for the restaurant, each other, and the guests who came in. 

The shift would normally with (saying 'hi' to everybody/hugging your family) pre-meal: talking about new menu items, points of concern or praise, specials, wine, beer, general well-being of everyone. Most shifts were busy, always something to do--if not you, personally, there was always someone else to help. 

Management was (for the most part) absolutely amazing. Everyone worked so hard for their staff. The best part was that management was really transparent and good about keeping their employees in the loop--about staff performances, new and exciting news, etc. If there was an issue, nothing was ever said by means of back-handed comments, or met with pettiness that one may hear about happening in other establishments.  

I had nothing but positive experiences (looking back, of course. When anyone is in the weeds, or finds themselves burning out, things may definitely seem more negative at the time). Not Your Average Joe's is a place where if you treat the establishment, and all of it's working parts, well, they will take care of you (from what I noticed during my time there).

What is the best part of working at the company?
Money was good as a bartender and bar was always busy.

What is the most stressful part about working at the company?
Not enough staff very high turnover rate because of poor management. Always asked to stay and do a double or to come in because understaffed could never call out and would make you feel bad for saying no bc there was no one to cover and all employees worked max hours so know one ever wanted to pick up shifts. 

What is the work environment and culture like at the company?
Very clicky and everyone is always in a bad mood bc there over worked and expected to do way more then they should and kitchen was awful so food always took forever and customers were always mad.

What is a typical day like for you at the company?
As a bartender busy don’t even have time to think always running around like a chicken with your head cut off expected to stay behind the bar and say they will run food for you but then get mad when you don’t come in your own food. Servering was hit or miss either so over staffed you’d be sitting around doing nothing or at understaffed your running around and it’s a mess.

Overall, this is a phenomenal Company to work for. The Chefs here are really friendly, helpful, and professional. The Managers in the Front of the House are also great. 

This Kitchen runs on a very small staff, which is fine. I did see a lot of back of the house turnover in my short time there, and the pay compensation here is overall pretty bad for this area. I personally felt like I put in more work than some of my co-workers, and I never had a partner who was scheduled to wash dishes with. I was asked to do far more work than my co-workers, and I would work more often than they would, but I would come in a couple days later and finish all of their work that they did not do. They have very inflexible scheduling here, and I was literally removed from the roster just for changing my availability, not even for no-call no showing like some of my co-workers would constantly do. Overall, if you want an easy, decent paying kitchen job with a small staff and inflexible scheduling, I would recommend this place. However, I would personally not work here again. 

On any given day, one can find that any and all task can change. You can be asked to help a coworker to complete a task. Maybe bring supplies to the kitchen area so that production in the kitchen does not become slowed.
This company is a "one of a kind". Hence the name, Not Your Average Joe's. They tend to have dishes that you would not typically get in any other type of restaurant. They are far from being, "cookie cutter".
The management team to me, seems to very hands on and will always take the time to assist in all aspects of the operation. They will also take the time to sit with a coworker and talk about how to do things better, should they be struggling with certain aspects of the job.
My co-workers are a unique variety of people. They range in ages from 18 to late 50's, early 60's. To work with such a diverse age group is interesting. They are a fun group.
The hardest part of the job, would be waiting for guest to arrive. The most enjoyable part would be, serving those guest.

WORST JOB EVER YOU WILL MAKE $25 - $40 a Shift you can't live on that. YOU WILL NOT SURVIVE. THEY Are not far and RIG THE System. I worked there for way too long I thought I'd put my time in but only a few people make money and you will be treated so bad. SAVE YOURSELF AND FIND a Job where you are being treated like a human being trying to make a career and support yourself and your family. BEWARE THEY Are literally always HIRING BECAUSE OF THIS! I LIKED THE FOOD AND Atmosphere but the PEOPLE r rude and don't want you to make any money. WORST JOB EVER and I have a lot of experience 

A typical day at Not Your Average Joe's is greeting and serving guests, making recommendations about entree choices, and making sure guests are happy. I have learned interesting marketing techniques and have greatly improved my customer service skills. My co-workers make my job feel worth it, even on the stressful days. I have made the greatest friends working there, and we all work as a team and help each other out. The hardest part of my job is dealing with extremely difficult people. I always notify management immediately if a guest is not happy. The most enjoyable part of my job is also dealing with difficult people. If I notice my guest is not happy, I enjoy the challenge of doing whatever it takes to make that person happy before they leave the restaurant. That to me is the most rewarding part of my job.

Top Job Titles	Average Salary
Line cook 113 salaries reported	$19.99 per hour
Server 107 salaries reported	$27.50 per hour
Restaurant manager 65 salaries reported	$67,723 per year
Sous chef 78 salaries reported	$67,596 per year
Host/hostess 77 salaries reported	$20.50 per hour

Working at Not Your Average Joe's: Company Overview and Reviews

Not Your Average Joe's

Not Your Average Joe's Ratings

Popular jobs at Not Your Average Joe's

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected