sous chef

line cook

restaurant general manager

executive chef

cook

Planta Restaurants

I've only been with the company for a few months, but have had a great experience so far. The size of this company is perfect for me - happy medium between a start-up company and a much larger, established corporation. I love that the company is growing quickly, because it means I get to help implement processes and standards where they're needed. 

We value promoting from within, and there are lots of opportunities for growth if you're passionate about what you do and if you express you interest in growing with the company. We have several success stories of team members who started out as hourly employees and are now chefs de cuisine, on the task force team, etc.

The mission, vision and values you learn about during orientation are felt every day at the corporate level. Now it's just a matter of continuing to empower our leaders to make sure this culture trickles down to our hourly team members. 

It's an exciting time to join PLANTA!

Overall the energy is great but after a while you start to learn people and their energies & sometimes things go wrong. 2nd of all they are not fair with work hours and honesty. I was written up for being late after my return of being out for a month due to a  leg injury which I was only supposed to be gone for a week that turned into a month because the management wasn’t doing their job correctly. After returning and being late a few times I was forced to either take less hours or give up the job which I gave up because as I stated the hours they give aren’t worth the time plus getting paid every 2 weeks & I was told that I couldn’t keep being late with everyone else being on time. Which is also why I quit because theres a group chat for the employees & everyday the same ones are always late and I just felt as if I was treated unfairly cuz they never received the same consequences. So if your looking for more than 20-30 hours a week I wouldn’t recommend this business 

Most of the people working at Planta are friendly and supportive during service. It's a pooled house, so everyone pitches in. When someone isn't pulling their weight, it's pretty obvious. Turnover rate fluctuates based on transitions happening within the company -- for example, when new management comes in or new policies are enforced, there's typically more people who come and go. Not to say that this is bad, just something to be mindful of when you come in. Policies however get increasingly more strict over time. Some of them make sense, while others (e.g., not being allowed to be on the floor in normal clothes, even when coming in for one's shift) when enforced feel like management is prioritizing the wrong thing, especially when more important procedures are being overlooked. Overall, a pleasant place to work and grow because of the team, but the inconveniences pile up quickly when you're outgrowing it.

Really wanted to like it there, but couldn’t move past the continuous unprofessionalism that had been present from the get-go. 
Definitely a kitchen where you can grow independently, but it won’t be long if you’re not a favorite. Throughout my employment I’d say i hadn’t met a single chef. The team agreed that it seemed they just hired anyone into management. Non-stop turnover and just a nasty amount of excuses for negligence. 
Did i enjoy my time in their kitchen? Sure. Did i end up walking out like the rest? Absolutely. 
Pays the bills and the team were like family but will they ever really care about their employees? Hmm.
Additionally, HR is a ghost and will not respond to serious matters, especially if your chef won’t stop flirting with you or you’ve lost your position for having a diagnosed disability. 

What is the best part of working at the company?
Great atmosphere. Very nice kitchen. They use great ingredients and everything I'd mostly made in house. Great recipes to learn and many new age techniques. 

What is the most stressful part about working at the company?
Being unorganized and short staffed.  They always were trying to fill positions during my year of working there.  Management rotates very often also.  My count was 12 managers including executives within a year

What is the work environment and culture like at the company?
Vegan culture.  Clean environment.  Kitchen can be tight at times.  Very busy for dinner.  Celebrities eat there often. 

What is a typical day like for you at the company?
Start by relieving a coworker.  Set up my station.  Prop my list,  make recipes,  clean up and go home.

What is the best part of working at the company?
Good menu good people in front and back of the house, they allow you to be your self and are open to letting you make special of the day dishes.

What is the most stressful part about working at the company?
Cooking on fry side it gets busy but boring just cooking Broccoli and mushrooms for 8-10 hours.

What is the work environment and culture like at the company?
Plant based a relax vibe no different then most kitchens good day bad day all in what you bring to the party.

What is a typical day like for you at the company?
Ups and downs like any kitchen the chefs I worked for and with were good people

It’s seems the hiring practice (of kitchen workers) is led by a lacking of character assessment, as well as leadership. Passionless workers are hired, not properly trained nor motivated, and leadership is a sorry excuse at that, if they’re even around. Clipboards chefs who won’t hold any accountability on anyone, and don’t even seem secure holding their own. The work culture reminds me of working in the fast-food sector, where no one really cares about much other than the soonest time to clock out. And hardly anyone is actually vegan. That’s right, you can’t judge a book by its cover. 

What is the best part of working at the company?
Hospitality and educating people about vegan food and health.

What is the most stressful part about working at the company?
The job was not stressful. If we ran out of a product, it was dissapointing to explain to the patron as of why.

What is the work environment and culture like at the company?
Very Zen. Smooth, patrons love the food, the customer service
 and the experience.

What is a typical day like for you at the company?
It's like an assembly line. We have a format we follow. When followed it's an enjoyable experience.

What is the best part of working at the company?
The people I worked with is what keep me fighting to stay there.

What is the most stressful part about working at the company?
Being used as a general manager and not even considered for the general manager position when I knew the front of house better than any manager working there. I was undervalued and unappreciated for everything I did.

What is the work environment and culture like at the company?
Toxic, stressful, quality declined after bankruptcy 

What is a typical day like for you at the company?
Chaos and no real leadership. Being talked to as if I wasnt even a human.

training is non existent, they change up everything everyday so you’ll never know anything. they will show you one way and then tell you you’re doing it wrong every other time and change it constantly. they expect you to live for the company and if you call out for any reason they’ll not believe you and instead text you unprofessionally basically accusing you of lying. family meal is like the scraps of left over food so it’s bad. very two faced and will talk behind your back. they expect you to do everything for them out of their convenience but if it’s inconvenient for you they won’t care. 

Top Job Titles	Average Salary
Sous chef 1 salary reported	$53,606 per year
Line cook 10 salaries reported	$19.87 per hour
Restaurant general manager 19 salaries reported	$83,223 per year
Executive chef 11 salaries reported	$88,436 per year
Cook 1 salary reported	$21.00 per hour

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