line cook

kitchen manager

server

pizza cook

back of house team member

Parrys Pizza

What is the best part of working at the company?
If i could give 0 stars I would management was terrible from the jump. 


What is the most stressful part about working at the company?
Managers never wanted to help out if you were drowning with angry customers and if they did help they would be mad about it, don’t allow breaks (even if you worked 14 hrs in one day), keyhrly managers would be disrespectful towards you and if you complained to the main manager they would say “it’s their job”, would want you to bus, host, and open the door ALL at once if not they would scream on the mic (for exmple if you were bussing a table they would expect you to run to the door to open it for guests WHILE they (the managers)  would be right next to the door, would have you still work even if you were incredibly sick, and tips were actually terrible i once worked 13hrs in a day after no break and only made 72 dollars because there were over 6 hosts on the floor. Do not work here.

What is the work environment and culture like at the company?
Stressful and unfriendly including managers and servers. FOH was also super duper messy meaning they would talk about one another

What is a typical day like for you at the company?
Having to deal with multiple rushes and not be able to place waits even though the servers were drowning. managers being mean to you telling you to do small things when you were already backed up in the front.

Bad place to work at. The whole Line has no idea what teamwork means. One station could be hit with a million tickets and the slow station with 0 tickets will just be standing there on their phones watching you drown instead of jumping in to help out.
Employer also doesn't care about you. They promise you hours when you get hired but you won't ever see them. Employer also does not give you a free meal during your shift, neither are you allowed to get fountain drinks. Everyone is constantly on their phones including management. This should tell you a lot about this place.
If you want an employer that doesn't care about you, and gives you ZERO benefits as well, feel free to apply. If you feel like you're worth something, dont work here. Hard working people will never be recognized as management is lazy and scared that you'll take their place. And dont even get me started with all their favoritism. They hire people that are related to them and give them all the hours although they're extremely lazy and dont help out unless you really beg them to. 
Also, growth opportunities are all lies. Dont fall for it.
This is nothing but an honest review. If you cant handle the truth, im sorry.

Pros:  Fast paced environment that can help build multitasking and customer service skills. Opportunity to gain bartending experience and work in a high energy setting.

Cons:  In my experience, the workplace culture among the bar staff felt very cliquey and at times unprofessional, which created unnecessary tension and made teamwork difficult. Communication from management was inconsistent, expectations and procedures were not always clearly explained, and feedback often came only when something was done incorrectly rather than through training or support. Constructive guidance and proactive leadership were lacking, which made growth and success in the role more challenging than necessary.

It’s a great place to work in the sense of co workers but even then it’s ehh. The management does not have it together and everything is the employees fault especially the servers. It’s super slow and they favor five people who can break bills because they give them parties and good sections and wonder why the other servers don’t do as well.  So the pay isn’t good plus they don’t pay host or busters minimum wage so the servers have to tip out HUGE to them in order for them to get paid correctly which leaves the servers with dust. No gratuity either, guess taxes are too high to pay to make sure your employees are paid their dues.

The right words are spoken, and at face value it's a cute smaller company to work for. Mostly local locations, frequent regulars and decent pay (benefits were abysmal). Given how small scale they are, its a fairly "easy" job. But through unanswered inquiries, failed commitments of support and a constant reminder of how undertrained everyone is; it was enough. Pointless weekly meetings with no follow ups coupled with too few people in charge of too many responsibilities in the "office" lead to laughable standards of food and work culture. 

Fast-paced, values-driven brand with real growth and real accountability. Leaders are empowered to own their business, develop their people, and drive results — not just manage shifts. High standards around food, hospitality, and culture mean expectations are clear and performance matters. For operators who thrive in high-volume environments and want to build something meaningful, there’s genuine opportunity to grow and make a lasting impact.

The Co-workers rock, we sort of manage ourselves so we have to get along. 

The hardest part about working here is the management. Everyone says something different. They routinely cut your hours and schedule you for times you are not available to work and blame it on "miscommunication". You often get asked to stay hours after your scheduled out time and often get called in early because everyone is over it and calls out or quits without warning. Management yells at you, and literally screams loud enough that your guests hear them. just aweful. Asked about contacting HR and was told by the managers we don't have an HR department, you talk to me. 

When you get fired 3 months before a pandemic and 2 weeks before Christmas you can surely guarantee they don’t care about you at all. Hitting my bonus on average 75% out of the whole 100% every time. Got fired for no reason. Then even had to battle them through unemployment, but they stopped responding when they realized they had no justification for their actions. They take what they can from you and then toss you out like yesterday’s trash. Not a good company to work for after new CEO takeover. 

This company was a great place to work many years ago. Owner changes led to management changes. Instead of hiring people that are qualified, they hire people that are willing to accept the least amount of money. They overwork the unqualified management which leads to staff having no support. Even during busy times the management is typically smoking or sitting in the office scrolling their phones. You can make great money in the bar but serving requires you to work doubles to make a living wage.

Staying focused is key,most of the time you will have  veteran cooks come in and change the whole atmosphere of the kitchen, as long as you keep up with the pace which in my case was providing food prep to the lineup , And providing clean dishesYou will be just fine. The job is not hard you just have to be a very positive person And mentally  stay focused.

Top Job Titles	Average Salary
Line cook 24 salaries reported	$16.65 per hour
Kitchen manager 30 salaries reported	$58,067 per year
Server 50 salaries reported	$19.95 per hour
Pizza cook 12 salaries reported	$17.86 per hour
Back of house team member 28 salaries reported	$17.75 per hour

Working at Parry's Pizza: Company Overview and Reviews

Parry's Pizza

Parry's Pizza Ratings

Popular jobs at Parry's Pizza

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected