cook

supervisor

sous chef

utility worker

dishwasher

Parkhurst Dining

I have been through many different managers and supervisors throughout my years here. Our new supervisor and manager have made our environment less than ideal, to say the least. I find this type of "you're either with us or against us" mentality they have for everyone disheartening. I come here to work, not experience narcissistic behavior and hear my team discredit us or talk cruel about us. I understand that coworkers do not always get along in every workplace. However, the approach taken in these situations and the blatant disrespect shown toward certain employees by higher-ups have been unprofessional and discouraging to witness.  Some employees have previously attempted to raise concerns with our upper management, but the lack of visible accountability and follow-up has led many staff members, including myself, to feel that these concerns are not being taken seriously. 

The management when I first started was awesome everyone got along for the most part and workdays went smoothly, now with new manager she was thrown into a position she wasn't trained or ready for and upper management won't help and orders never come in with the ingredients we need for specials.
The job is pretty laid back working 2nd shift allows you to have free reign over the kitchen the crew is small and we all work together to make it enjoyable. I learned that being patient and  understanding that u are only as good as the people around you, the real hard part is coming to work and feeling like it's gonna get better but we are short staffed and management really don't listen to ideas and then complain when there ideas don't sell, shoulda listened to the people who cook the food and are around that know what people like and the pay is trash for the amount of work you are asked to do, but other than that I wouldn't recommend it to my friends unless they absolutely needed a job.

Working at Marietta College in the Food Services area is outstanding.  Parkhurst Dinning is a great company that is part of Eat-n-Park Restraunts.  While at the college we serve not only the Professors but the students from all walks of life.  On a typical day we serve up to 350 students/teachers.  I've learned preparing of food, guidelines with County, State and Federal guidelines of food preparation.  This is to include temp controls, storing and shelf life.  My co-workers are all outstanding.  We do have a high number of over turn.  But everyone can be counted on getting job done.  The managers make sure we have the training needed to preform all task.  They listen to all as in if there are areas that need to be addressed.  The hardest part of the job is the language barrier from the students of other countries that attend.  I enjoy working with all our employees, students and teachers as well as the walk in orders from customers outside of everyday college population.

Nothing is clear, there is very poor communication between the “management” and employees. People are being taken advantage of left and right and harassment has occurred on multiple different levels. It is completely unprofessional and embarrassing that nothing has been done about it. They don’t provide adequate information on job descriptions or give you any sort of outline for what is expected of you. There are people who have been working there for the entire time Parkhurst has been @ Excellus who have had absolutely no change in pay and have no idea how to stick up for themselves. The entire time I worked there i was never informed about any feedback from the customers that was submitted in the reviews, they don’t value feedback whatsoever it is mind blowing. It’s sad because so many people feel the exact same way but don’t know how or who to reach out to and probably feel that even if they did nothing would come of it.

The site I was at is a college campus.  The students are so friendly and respectful.  They greet you, thank you for your service, and tell you goodbye as they leave.  The staff is multi cultural.  The staff isn’t half as friendly as the students.  They’re in the hospitality industry, but fail to realize that kindness starts from i.e., the people who work there, towards one another.  Not speaking to each other made the air heavy, especially in the kitchen.  The dining hall is full of the best representation of what a hospitality staff is supposed to be, especially in the morning. They’re so nice, helpful, and friendly to everyone.

•     Display positive demeanor while managing multiple orders, using a number of machines simultaneously, and maintaining sanitary conditions in the workspace
•     Manage multiple payment methods while operating cash register and preparing customer orders
•     Continuously educate employees on news, events, and any changes to the workplace
•     Clean the store daily and conduct inventory of products; stock store as needed
•     Report to management regarding matters arising during shift that require attention
•	Managed account finances 
•	Learned to Input revenue, expenditures, inventory, payroll, time and attendance maintenance on citrix and ultipro
•	Manage student account meal plans through cboard
•      Positive atmosphere overall 
•      Hardest part of the job: refrain from working longer than 8 hours/day
•      Most enjoyable part of the job: my coworkers

After working with Parkhurst Dining for nearly five years, I witnessed the hiring and dismissal of five different General Managers. Unfortunately, the lack of stable leadership created a chaotic work environment.

In my experience, the management team often lacked professionalism and accountability. Policies and procedures were inconsistently followed, and there was a tendency to shift blame rather than address issues directly. Concerns around workplace culture—including instances of favoritism and unprofessional behavior—were not taken seriously.

For individuals seeking mentorship, growth, or career advancement, this may not be the ideal environment. Stability, direction, and strong leadership are areas where the company could significantly improve.

I was only given 3-4 days of training before I was left on my own in my location. There were existing staff issues that I was expected to deal with when I didn’t fully know the job myself. Management did not understand why I was stressed out and overwhelmed by having been thrown in without enough training. I was unequipped to do my job and I had no supervisor or manager with me to teach me. When they sent other managers to try to train me on paperwork they always had to leave in a rush so they just did my paperwork for me which didn't help me learn. My district manager quickly decided I wasn't cut out for the job, after only a few days at my location. I'm very disappointed because I already felt invested in my location and had a lot of ideas on improvements I wanted to make. Company should offer more training and have more patience when people are learning.

When working at the Sceince Center location, there was never a day without stress. After having a new director step into the workplace, everything became a mess. Management and the kitchen were NEVER on the same page. We had to load and unload a van constantly up to 4 times a day sometimes even though we had a truck with a lift that never got used by the caterers so our bodies were constantly sore. They continuously forgot about days you needed off and scheduled you anyways and did not even try to work around it. Even on your days off, they asked you to come in and if you declined they would cut your hours EVEN THOUGH you were scheduled off for the day. They also dilly-dallied around when our reviews came up every few months for a raise or not. 

Besides the management, the other staff were very pleasant to work with. At the end of the day, the event ALWAYS turned out beatiful and met all expectations.

I worked for Parkhurst for less than 3 months before quitting. When I originally interviewed, I was offered a position as a Barista/Cashier, and was 15 at the time. On my first day though, I was placed as a Line Server. Though I communicated this with management, they told me my position was always meant to be a Line Server. 

The reason why I quit was a specific coworker. I was being constantly harassed, hassled, and threatened by a coworker (older than 18), and informed a superior about this. Though the coworker was given a “warning” at the same time I was to clock out. I clocked out and was walking out with a friend, and was screamed at and threatened by this coworker, asking why I had lied to our manager. Mind you this was all while management stayed inside and said and did nothing to stop them. 

I don’t recommend working here if you want clear communication from your managers.

Top Job Titles	Average Salary
Cook 86 salaries reported	$18.06 per hour
Supervisor 47 salaries reported	$21.04 per hour
Sous chef 42 salaries reported	$22.20 per hour
Utility worker 7 salaries reported	$14.36 per hour
Dishwasher 31 salaries reported	$15.57 per hour

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